Cliff Bartlett
R.I.P. 5/17/2021
I did this cook last Saturday and have been debating whether to post it or not. Finally decided to go ahead as you've got to have the good with the, not so good. Talking appearance mostly as the chicken turned out nice and moist and very tasty. Here goes.
Dusted off my Camp Dutch Oven.
Wet Ingredients. Soaked six chicken thighs in buttermilk and 4 beaten eggs for an hour.
While chicken was soaking mixed up the dry ingredients.
Dipped the chicken in the buttermilk solution and tossed in dry ingredients. No Pic of this.
Got the chicken browning in some peanut oil in the camp dutch oven. Used my Jumbo Joe for this step by placing DO directly down over bed of coals.
Here's where I ran into a little trouble. Let the browning go on a little too long and got the chicken way too dark. Also over crowded the DO with six thighs, making it difficult to flip. Also the style tongs I used tore up the skin and crust.
Anyway, moving along, after finishing the browning process, I emptied the oil from the dutch oven, placed a trivet in the bottom of the oven and baked the chicken for an additional hour. I got this trivet from my buddy, CaseT, up in Oregon after he saw I was looking for one.
For the one hour bake I put one ring of charcoal under the DO and two rings over the lid. Did that chicken smell good at this point!
While the chicken was baking, I got a head of cauliflower going along with some Yukons.
Continued....
Dusted off my Camp Dutch Oven.
Wet Ingredients. Soaked six chicken thighs in buttermilk and 4 beaten eggs for an hour.
While chicken was soaking mixed up the dry ingredients.
Dipped the chicken in the buttermilk solution and tossed in dry ingredients. No Pic of this.
Got the chicken browning in some peanut oil in the camp dutch oven. Used my Jumbo Joe for this step by placing DO directly down over bed of coals.
Here's where I ran into a little trouble. Let the browning go on a little too long and got the chicken way too dark. Also over crowded the DO with six thighs, making it difficult to flip. Also the style tongs I used tore up the skin and crust.
Anyway, moving along, after finishing the browning process, I emptied the oil from the dutch oven, placed a trivet in the bottom of the oven and baked the chicken for an additional hour. I got this trivet from my buddy, CaseT, up in Oregon after he saw I was looking for one.
For the one hour bake I put one ring of charcoal under the DO and two rings over the lid. Did that chicken smell good at this point!
While the chicken was baking, I got a head of cauliflower going along with some Yukons.
Continued....
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