Today's cook of KFC, fatty, and turds

[pbe gummi bear]

Hung out with @austin87 and @argentflame today and we made some KFC, turds, and a fatty. Great times, guys. Hope to do it again soon.

[Troy]

Envious of the company and the food

[austin87]

It was a good time hanging out and cooking. @pbe gummi bear made a great fatty (first one I've ever had).

Kettle fried chicken - really thick batter with milk, egg, flour, and spices, then dunked in melted butter (excessive? I think not!)

[1buckie]

Great cookups !!!!


Superior fattie & the chicken looks just like fried in a pan !!!!


Wrapped asparagus just might be the WKC signature preparation, eh?

[addicted-to-smoke]

Looks awesome guys.

[WNC]

Looks great guys, I love the multi-member cooks!

[argentflame]

It was fun times. Great food. Very nice meeting you @austin87 you are one cool dude . The KFC you cooked is the best just what @pbe gummi bear wife has mentioned. The fatty and the turds are great also.

[Sauce]

Looks like good times, and good food!

[austin87]

Don't forget @argentflame came because he was dropping off @pbe gummi bear a pretty sweet fade red Outrider Jumbo Joe. Really cool member find and pick up!

[chuck s]

It was a good time hanging out and cooking.

Always better with a fellow "griller"..... Tell me more about the KFC....

[chuck s]

opps screwed up the quote link .... anyway can you give some insight on the KFC cook?

[austin87]

@chuck s start by whisking an egg and milk together. Add dry ingredients (flour, salt, pepper and any spices you like - we used a bunch of cayenne and paprika) until you have a really thick and pasty batter. Dip the chicken in flour, then in the batter, then dip in melted butter or cooking oil (I'm sure Pam or another cooking spray would also work). I didn't really measure and had to add more milk and flour on multiple occasions to have the right consistency and enough batter to cover the chicken.

Cook high indirect heat (450 degrees or so) for 45 minutes to an hour until it looks like fried chicken. The chicken's internal temp on the Thermapen was about 200 degrees by the time the batter was done, and it was still really juicy inside. I don't think you would have had the "fried-like crunch" if you pulled it earlier.

Think of batter thickness that would kind of stick to the bowl for a few seconds if you turned the bowl upside down - not dry like dough, but a very thick, sticky batter. Hope that helps! Let me know if you have any more questions.

[austin87]

@chuck s also add a teaspoon or so of baking powder to the batter - not sure exactly what it does but it's an important ingredient

[chuck s]

@chuck s also add a teaspoon or so of baking powder to the batter - not sure exactly what it does but it's an important ingredient

ya gotta love it!!   I don't care why it works just that it works!!  Glad to see you're not an Engineer!!   

thanks for the insights.... gotta do this

[OnDaRocks]

Ok I see see what the "FATTY" is  but I gotta know what's in it because I feel like slapping my momma just from looking at it please do tell