Re-reviving an old thread here. I tried this recipe the other night and it came out pretty darn good. I think with a few tweaks, it could be amazing! A couple questions for you guys:
1) I had the chicken thighs on for about an hour. Internal temp was pushing 200, but there was still a little visible flour spots on most of the pieces. Anybody else have this happen? It's no big deal for me my family, but it's kind of unsightly and I really wouldn't want to serve it to guests like that.
2) I had some trouble getting the coals up to temp, even using a full chimney of lump. (Had to put a small fan on low under the bottom vent to force more air in.) I'm at about 5,000' elevation here in Longmont, Colorado, so I'm sure it's an oxygen issue. Any other suggestions? (With the occasional hot coal dropping down on top of the plastic fan, I don't think it's long for this world.)
@MikeRocksTheRed and I have talked briefly about elevation issues, and I think
@kingforce used to live in the Denver area.
3) Anyone ever try this recipe with cheap cube or flank steak instead of chicken with any success? (The Oklahoma boy in me could use a chicken-fried steak every so often, but my wife isn't too keen on the idea of a deep fryer stinking up our house or clogging our arteries.)