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Author Topic: HFC  (Read 2080 times)

Dc_smoke309

  • WKC Ranger
  • Posts: 678
Re: HFC
« Reply #15 on: March 07, 2018, 04:10:59 AM »
Damn..... I might have to try this tonight


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MauroBBQ

  • WKC Brave
  • Posts: 160
    • Mauro's BBQ
Re: HFC
« Reply #16 on: March 12, 2018, 12:45:26 PM »
@Hell Fire Grill
Thank you for the note
I prepared as per your instructions and chicken came out SO CRISPY
My neighbors told me I was making too much noise!!!!
I made thighs boneless skinless
So made my chicken a bit in the dry side for my liking
Next time I would try bone in and see if that makes it juicier
Also I used a full lit chimney (large) was having heat close to 500F
Is this too high of temp for this cook?
All in all Crispy as hell!!!!
In the pic you see burned ones (close to heat source) I do not have a basket so cannot contain charcoal close together
I have seen some bricks used or maybe some aluminum foil could help reduce this
:)
Share any recommendations so next time is better
Thanks again!!!



Sent from my iPhone using Weber Kettle Club
22" Performer - SJG:N code - GA: P code
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Hell Fire Grill

  • WKC Ranger
  • Posts: 1833
Re: HFC
« Reply #17 on: March 12, 2018, 07:08:48 PM »
Hey @MauroBBQ thanks for trying it and posting the results.

I thought I heard a crunch come from the South!

500 should work but 450 & under I think is best. You need to make the heat as indirect as possible. Next time use any thing you got to hold the charcoal in a pile, directly on the inside of the kettle. I use a charcoal rail but brics might be better, pile the coals so they hold the flipper and grate up off the tabs if you have too. Place all the meat on the grate starting as far from the fire as you can.

I burn them too...sometimes that happens when you play with food & fire. Good thing is the burnt parts peel off easily.

Yours look like the corn flakes stuck pretty good & have good color, there are not alot of flakes on the fire grate. After the eggs concoction sets up you can flip & circulate them around without loosing too much crunch. Usually the coating holds the moisture in quite a bit but at 500 theyre going to cook pretty fast.

Why is lemon juice made with artificial flavoring and dish soap made with real lemons...?

MauroBBQ

  • WKC Brave
  • Posts: 160
    • Mauro's BBQ
Re: HFC
« Reply #18 on: March 13, 2018, 07:48:33 AM »
@Hell Fire Grill
Yep Crunch from South of the border =]

Next time (oh yes there will be a next time) I will make the slight changes you recommend, lower temp and indirect as possible. I did not flip them during cook.
Yes the flakes were stuck and never coming off. Egg kept them in place.
I did rest the chicken prior to cooking (flakes on) about 15min, maybe that helped.

Que tengas una Buena semana!! (Have a good week)
22" Performer - SJG:N code - GA: P code
Youtube page: Mauro's BBQ
email: maurobbq73@gmail.com

MacEggs

  • WKC Performer
  • Posts: 3285
Re: HFC
« Reply #19 on: March 18, 2018, 04:14:19 AM »

Hey HFG, I did this up Saturday . Oh man, these were fantastic!  And, very, very CRUNCHY !!  Did you hear it ??

Thanks so much for sharing this.  :D 8)


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Once you awake, it's hard to go back to sheep.

Hell Fire Grill

  • WKC Ranger
  • Posts: 1833
Re: HFC
« Reply #20 on: March 18, 2018, 05:07:00 AM »
OH hell ya I heard it...it was like a sound tsunami!

You blew down my fence and a grill with all that noise.
Why is lemon juice made with artificial flavoring and dish soap made with real lemons...?

Shoestringshop

  • WKC Ranger
  • Posts: 1931
Re: HFC
« Reply #21 on: March 18, 2018, 05:30:06 AM »
Looks great! Love that crunch on chicken.
Wife said "No more GRILLS in this house!" So I bought a 2nd house!

Larry The BBQ Guy

  • WKC Brave
  • Posts: 167
    • BBQitALL
Re: HFC
« Reply #22 on: March 18, 2018, 06:49:27 PM »
Whaat! Great recipe. Gotta try it.
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