Diner /Drive ins/Dives last night

[John Furdyn]

Anyone see the BBQ joint that smokes 1/2 chickens for 4-5 hrs at about 250, then throws them in the deep fryer for a few minutes, I assume to crip-up the skin ?


Any thoughts

 

[Gary H. NJ]

I've had smoked-then-deep-fried chicken. Frankly, I didn't like it. It's like the Q didn't turn out well, so they thought to cover up the problem by deep-frying or something. I prefer one or the other, but you might want to try it; it might be for you. I think I'd smoke the chicken lightly (an hour or so), then fry it, if you want to give it a shot. Let us know.

 

[John Furdyn]

Gary

I'm not relly interested in trying it, just thought I'd toss it out there, for some input.

Actually I bought some spit chickens today to cook hopefully tomorrow.

Might just cook em on the WSM maybe crip up the skin on the bottom grate, and enjoy.

 

[Rob M]

Hi Guy's
There is a place close to me that does this and it is the best of both worlds in taste! Nice smokey slow cooked taste with crispy skin etc with quick fry. I am sure the deep frying makes it less healthy than our low & slow dripping off the fat, but it is a nice treat every once in a while. Try it if you get a chance. JMHO

 

[Paul H]

John, even though I hardly do any chickens on my WSM I've done a lot of turkeys. When I cook at that temp for that period of time the skin comes out rubbery. I think the deep frying not only adds another taste to the chicken but crisps up the inedible skin

 

[Lane York]

My family and I eat at "Johnny's BBQ" from time to time. I had the chicken for the first time after seeing the show, pretty good, crisp skin, unlike some other BBQ joints.

Heard from an "anonymous" source that the main reason for deep frying--getting the chicken up to temp before serving.