Robert-R
TVWBB Diamond Member
Last time I tried this recipe, I thought the cook could benefit from a little higher heat via my frustum.
Used the Louisiana seasoned Chicken Fry mix again. However substituted a mayo slather for the batter called for on the package directions.
Dredged the thighs in the mix and started skin side down in the JJ. KBB for fire and PNW cherry for smoke.
20 minutes... a light spray with Pam.
And flipped.
Done at the 50 minute mark. Internal temp of the thighs averaged 208*.
Made a fruit salad earlier in the afternoon: fresh pineapple, strawberries, kiwi fruit, bananas, tangelos, and grapes.
Drizzled with a reduction of fresh squeezed orange juice, lemon juice, brown sugar, orange zest, lemon zest and Mexican vanilla extract.
Time To Eat!!!
Better! The mayo and HH did make a difference. Not earthshaking, but a definite improvement over the last cook. The meat was still moist and tender.
Used the Louisiana seasoned Chicken Fry mix again. However substituted a mayo slather for the batter called for on the package directions.
Dredged the thighs in the mix and started skin side down in the JJ. KBB for fire and PNW cherry for smoke.
20 minutes... a light spray with Pam.
And flipped.
Done at the 50 minute mark. Internal temp of the thighs averaged 208*.
Made a fruit salad earlier in the afternoon: fresh pineapple, strawberries, kiwi fruit, bananas, tangelos, and grapes.
Drizzled with a reduction of fresh squeezed orange juice, lemon juice, brown sugar, orange zest, lemon zest and Mexican vanilla extract.
Time To Eat!!!
Better! The mayo and HH did make a difference. Not earthshaking, but a definite improvement over the last cook. The meat was still moist and tender.
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