Cliff Bartlett
R.I.P. 5/17/2021
I've been doing a lot of outside work getting ready for the upcoming fire season and decided to take a few hours of and squeeze in a cook. I've been craving some fried chicken lately so I pulled some thighs out of the freezer. Sided it up baked potatoes and grilled Spaghetti Squash. Here's a few pictures.
Mixed the spices for the chicken.
Thighs ready to go.
Worked out the set up for my 16" Camp Dutch Oven.
I soaked the thighs in an egg/buttermilk mixture for an hour and then coated the thighs in my spices.
Browned the chicken in some Peanut Oil over a bed of charcoal.
Quick flip.
Drained the oil from the dutch oven and put in a trivet. Changed charcoal setup to one ring of coals on bottom of DO and two on top. I made this trivet out of a Weber grill grate. Guess this makes this chicken an official Weber cook?? Maybe not.
Baked the chicken for an hour.
Threw the potatoes on my JJ. I'd originally bought a couple of the large ones but my wife decided hers was just too large so she had the smaller one.
Halved the squash and grilled, flesh side down for 30 minutes. Seasoned first with oil, salt, pepper and some paprika.
Mixed the spices for the chicken.
Thighs ready to go.
Worked out the set up for my 16" Camp Dutch Oven.
I soaked the thighs in an egg/buttermilk mixture for an hour and then coated the thighs in my spices.
Browned the chicken in some Peanut Oil over a bed of charcoal.
Quick flip.
Drained the oil from the dutch oven and put in a trivet. Changed charcoal setup to one ring of coals on bottom of DO and two on top. I made this trivet out of a Weber grill grate. Guess this makes this chicken an official Weber cook?? Maybe not.
Baked the chicken for an hour.
Threw the potatoes on my JJ. I'd originally bought a couple of the large ones but my wife decided hers was just too large so she had the smaller one.
Halved the squash and grilled, flesh side down for 30 minutes. Seasoned first with oil, salt, pepper and some paprika.
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