Peter Gallagher
TVWBB Guru
I've see all these great BBQ fried chicken post around here - I've never tried it, so I I thought I'd give it a spin this past weekend... Unfortunately, our store has been hit and miss with chicken, (I know weird, right?) and didn't have any bone in thighs - They did have a lot of boned breasts, so the light bulb (albeit a bit dim these days,) went off. How about trying some Chicken Cordon Bleu? I grabbed some breasts, ham and a little hunk of Gruyère:
I butterflied the breasts, pounded them out between some plastic film and started to construct. The white stuff is Moo-Gloo which is a transglutaminase that makes meat adhere to itself. I think you can use flour as well, but I had some of this stuff and I wanted to see if it worked.
I twisted them up - one of the breast was huge! I was looking for bigger ones, but this one was crazy big.... I then popped them in the fridge for a couple of hours in hopes they'd sort of hold their shape....
Next I floured them, dunked them in a buttermilk - egg bath, then into some panko and then back in the fridge and got the BBQ's going.
I popped them on the Performer, and got some asparagus going on the gasser....
The breasts took about a 1/2 hour or 35 minutes - I choked it down a bit to something I hoped was around 375 degrees with just a light apple wood smoke.
Just about there - a couple of blow outs, but nothing to worry about.
sliced:
and served...kind of a boring plated shot - maybe needed a sauce or something. It was a fun cook - I do want to try the real BBQ fired chicken still at some point......
I butterflied the breasts, pounded them out between some plastic film and started to construct. The white stuff is Moo-Gloo which is a transglutaminase that makes meat adhere to itself. I think you can use flour as well, but I had some of this stuff and I wanted to see if it worked.
I twisted them up - one of the breast was huge! I was looking for bigger ones, but this one was crazy big.... I then popped them in the fridge for a couple of hours in hopes they'd sort of hold their shape....
Next I floured them, dunked them in a buttermilk - egg bath, then into some panko and then back in the fridge and got the BBQ's going.
I popped them on the Performer, and got some asparagus going on the gasser....
The breasts took about a 1/2 hour or 35 minutes - I choked it down a bit to something I hoped was around 375 degrees with just a light apple wood smoke.
Just about there - a couple of blow outs, but nothing to worry about.
sliced:
and served...kind of a boring plated shot - maybe needed a sauce or something. It was a fun cook - I do want to try the real BBQ fired chicken still at some point......
