Maiden voyage on the early 70s pat number Fleetwood weathered warrior... Kettle fried chicken and wa

[inkaddictedchef1]

From the weber test kitchen...  brined overnight in a mix of buttermilk, cholula, yellow mustard, salt, pepper, chipotle powder and white vinegar.
Breaded in whole wheat flour, salt and pepper. Refrigerated for 2 hours and sprayed with butter prior to hitting the grate.
Vents wide open, vortex small side up for 50 minutes to an IT of 175°. No flip no vent rotation straight cook with a check at 25 minutes and a second at the 40 minute mark.
Served with waffles with duck stock gravy and an up egg... damn this was good.

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[Kneab]

Looks great Chef

[nolch01]

Looks amazing!  Damm now I need a Fleetwood just to do kettle fried chicken.   Everyone needs goals, right.   


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[Firemunkee]

Wow!!! Love the chicken and waffles! It never occurred to me that I can make that at home now! How was the crispiness? Thanks for sharing!

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[inkaddictedchef1]

Crisp was nice... I think remembering that this isn't fried chicken is key to not getting caught up on where this falls short of fried chicken for a purist. Now if I can figure out how to do the without sticking like a sonofabitch to the grate I'd be stoked.

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[mhiszem]

Looks great!


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[Mike in Roseville]

Excellent job Matt!

I think I am going to try this again next week. My wife thought your egg was perfect btw! Her quote: "It looks like it came out of a kid's play kitchen."

[Charcoal_Guerrilla]

Stop it. You're making me hungry. It's coming up to dinner time down here and all I've got is sausages...


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[JEBIV]

Crisp was nice... I think remembering that this isn't fried chicken is key to not getting caught up on where this falls short of fried chicken for a purist. Now if I can figure out how to do the without sticking like a sonofabitch to the grate I'd be stoked.

Sent from my SM-G955U using Weber Kettle Club mobile app

Awesome cook on the Fleetwood, I have had some success spraying my cook grate just before placing the chicken on with grapeseed oil @inkaddictedchef1

[WNC]

Damn man, you're putting us all to shame with these incredible looking plates!


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[inkaddictedchef1]

Damn man, you're putting us all to shame with these incredible looking plates!


Sent from my iPhone using Weber Kettle Club mobile app

No intention of shaming... I am a cook by trade, it's what I do. I only hope to inspire and share. I welcome any questions or criticism and am always available to answer questions. Happy grilling

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[WNC]

Damn man, you're putting us all to shame with these incredible looking plates!


Sent from my iPhone using Weber Kettle Club mobile app

No intention of shaming... I am a cook by trade, it's what I do. I only hope to inspire and share. I welcome any questions or criticism and am always available to answer questions. Happy grilling

Sent from my SM-G955U using Weber Kettle Club mobile app

No worries man, I didn't think you were really shaming us, I was just trying for a clever way to say your plates always look so amazing!

Keep it up, I always look forward to seeing what you post next

Hope I didn't offend...


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[HoosierKettle]

It looks like the fleetwood did a remarkable job cooking evenly.

That all looks incredible.


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[inkaddictedchef1]

Damn man, you're putting us all to shame with these incredible looking plates!


Sent from my iPhone using Weber Kettle Club mobile app

No intention of shaming... I am a cook by trade, it's what I do. I only hope to inspire and share. I welcome any questions or criticism and am always available to answer questions. Happy grilling

Sent from my SM-G955U using Weber Kettle Club mobile app

No worries man, I didn't think you were really shaming us, I was just trying for a clever way to say your plates always look so amazing!

Keep it up, I always look forward to seeing what you post next

Hope I didn't offend...


Sent from my iPhone using Weber Kettle Club mobile app

No offense taken

Sent from my SM-G955U using Weber Kettle Club mobile app

[Kneab]

Chef.
Thank you.

You inspire me to do your cooks. I have made the Coppermist chili twice and the carnitas once. They where both great as I'm sure this will be also. Can you help me out with some rough measurements of these ingredients?  buttermilk, cholula, yellow mustard, salt, pepper, chipotle powder and white vinegar
Also I was thinking about substituting chicken tenders instead of bone in peices. Should I brine them for a shorter period of time?
Or should I gets some thighs and drums instead?