quote:
Originally posted by DasPit:
BUT! I think I would change the way I would do it next time.
Season under the skin, fry it enough to crisp up the skin, then season the outside and smoke til done.
Wow, never even thought of frying first. I guess because I assumed, and maybe incorrectly, that the chicken would not take the smoke after it reached a certain temp, i.e., ~140.
The intial idea came to me while at my weekend cabin, as one of my buddies just loves fried chicken, but also would die for my Q (dude faces tough life or death choices
![Big Grin](/static/images/graemlins/icon_biggrin.gif)
). I thought, what the heck - I'll give it a try. I searched for weeks to try and find something in an internet search result, but coudn't find a signle result that matched. Like I said, I whimed it.
As usual, at a school trivia night, I always bring lots of que. People now know that they will get no better anywhere near here from a restaurant, so they began dropping off "trade-off's" for some que a few years ago. Just loved the single barrel Jack Daniels trade! 3 que fried quarters and a half a slab of ribs for some single barrel.
![Smiler](/static/images/graemlins/icon_smile.gif)
Anywho, glad to know I wasn't dane bramaged in thinking of que fried chicken. And love to hear some more stories...