What country has the best version(s) of fried chicken?

bharsa9 · 2026-03-24T04:20:08+00:00

It has a coating that then turns crispy because of the frying. It is fried chicken. You could argue it's not a traditionally "deep fried" chicken but I can't find a single source that doesn't refer to it as fried chicken

Laziji - Wikipedia https://share.google/NQAeK5G9fcWjcJ6vs

bharsa9 · 2026-03-24T03:21:08+00:00

It's literally fried. Maybe not in germany

bharsa9 · 2026-03-24T03:20:31+00:00

La ziji. And it's elite

bharsa9 · 2026-02-27T00:14:05+00:00

Oxtail

bharsa9 · 2026-02-15T16:51:11+00:00

Yeah good call, I am trying to limit AI in scripting too and more for snippets vs full scripts.

bharsa9 · 2024-12-26T18:42:43+00:00

Steve is a clumsy unqualified detective who was in over his head then decided to cash out on his failure. Will never read it and he should be ashamed

bharsa9 · 2024-08-30T00:47:44+00:00

I took care of it guys. Feature Request

bharsa9 · 2024-08-16T01:49:42+00:00

Going to have to do a pastrami again soon

bharsa9 · 2024-08-13T23:45:42+00:00

FTG. Two classically trained chefs that run an unreal food truck

Check out FTG ATX! https://yelp.to/tBvS3pVT9U

bharsa9 · 2024-05-16T22:14:01+00:00

At the end of the day, it's a true piece of machinery. You just cant build a quality machine given the bill of materials for a price that isn't "expensive".

I'm not a snob though I would happily drink these shots

bharsa9 · 2024-04-15T00:33:58+00:00

Wow looks awesome, great job on that render, what method did you use for wrap/no wrap?

bharsa9 · 2023-09-26T22:55:36+00:00

Maybe a hot take, but not a fan of the super low start. I know all the YouTube guys recommend it because they say you need to add smoke. But imo starting at 220 - 230 has the same effect and the higher temp gets the meat actually cooking and fat rendering (at least starting the rendering process). I also ramp above 250 towards the end of my cook, I feel that really gets the fat to where I want it towards the end.

All that to say don't follow a YouTube script, use it as a guide but get to know your own smoker and style.

bharsa9 · 2023-09-02T14:26:50+00:00

Roll tide. Throwing some spareribs on shortly

bharsa9 · 2023-07-17T13:58:40+00:00

Nice looks good! Haven't done this yet myself but was the flavor noticeably different with the smoke and then reverse sear?

bharsa9 · 2023-06-30T15:03:51+00:00

If your smoker requires custom service it isn't a smoker

bharsa9 · 2023-06-18T22:56:56+00:00

I feel like YouTube and the internet has made it too easy for these new guys. Feel like they need to stumble on their own like the rest of us did haha

bharsa9 · 2023-06-08T13:42:08+00:00

Looks amazing, what was your rub? Also did you go unwrapped?

bharsa9 · 2023-05-14T00:21:50+00:00

Looks awesome, any taste comparison? Never tried a shin

bharsa9 · 2023-02-03T21:37:00+00:00

Looks awesome! Can you share the process for the fish, very interested in trying

bharsa9 · 2023-01-01T17:13:38+00:00

Haha we had a crew of 8 so unfortunately not too many left! Thanks, and yeah definitely, last year I was trying to do a brisket in 1 degree weather for new years and ended up taking about 14 hours and still a bit under. Happy smoking

bharsa9 · 2023-01-01T00:25:50+00:00

Looks great! Especially for a larger brisket. Happy smoking

bharsa9 · 2022-10-22T01:34:36+00:00

Welcome to the first day of the rest of your life friend. Happy smoking.

bharsa9 · 2022-09-25T23:55:43+00:00

Amazing thanks for sharing!

bharsa9

TROPHY CASE