KFC Extra Crispy meets Double Lazy

You have GOT to take some digital pictures.

I just have this vision, I don't know why, and I'm not picking on you, just trying to get a "visual" about what this looks like.

Goes something like this:

DL in the Kitchen

LOL

Smokin'

Smokster, ROTFL. Great pic. Keep thinking to take some pics. Get caught up in the moment of experimenting. Start eating. The evidence disappears.

Interesting torching the breast skin. Needs to get pretty dark with that little torch. Takes a while to do it, too. Had to just keep at it until it felt crisp. Maybe a minute per breast.

We know the skin's no good for you, just like most Qed beef and pork, but we love it when it's crisp. Otherwise, peel it off.

Double Lazy

Hey Double,

Was over in Springfield a few weeks back and took my son by the Army Surplus store, didn't see any flame throwers but I will keep my eye open for you next time...

Stuart, We decided that the ponderous breasts are so good with the CS/torch combo that we're going into bz with the prod. Need to look into bazookas for mass scorching. Any thoughts for a Company name for us?

Double Lazy

I like "Flame Thrown Chicken"...

DL: That torch has been on my holiday gift lists forever. Been a customer of Williams-Sonoma mail-order for 30 years! Still don't have the damn torch.

What I want to say may be a sacrilege, but the Cookshack Spicy Chicken Rub on my gas-grill, done indirect, with a beer upitzbutt, is a thing to behold. That is THE best chix seasoning I have EVER tasted! The skin is el perfecto. Crisp and chewy. Tasty as all get out!

Andi,

Don't see anything "sacrilegous" about it. My kids won't eat fried eggs without Cookshack Spicy Chicken Rub.

Well now! I am just going to have to try that, Stu! I'm in love with the stuff!

We put Cookshack Spicy Barbecue Sauce on scrambled eggs at my house -- very good!

Donna

Greetings all!

First, it must be said that if "they" made chicken illegal, I'd probably support the law.

Your suggeston of the torch and chicken getting together for a hot date had some interest for me. So my new Bernz-o-matic 4000 came home from Home Depot Saturday.

It now has a home right beside my CS rub. CS chicken breasts and the torch created the first chicken breasts I've been able to enjoy in years.

Yesterday we did another Prime Rib a la Stuart. Treated it too to the Gastronomic Torch. Fantastic! It allows the best of both worlds!

Great idea, Double Lazy! Thanks!

-Ron

Hey Ron, thanks for the kudos. What's a Benzomaic torch? Is it more powerful than the little thing I got? Because the little kitchen torch tends to take forever. Is a person who's mostly thumbs capable of burning the house down the first time out?

Double Lazy

see http://www.bernzomatic.com/catalog.htm for Bernz-o-matic

Thanks TJR.

DL, I have the TS4000KC, trigger ignition and dial on the back for flame control. You can weld most anything with this and torch the house if you need to.

You can also get them at Home Depot/Lowes.

Smokester, not so sure about those welding tourches. Put into the hands of someone like me, they might do more damage than good. Is there a way to turn them down in heat in order to reach a happy compromise between welding the chicken and teasing it?

Double Lazy

It has a dial on the back that allows you to control the amount of flame. But, it you're wanting to cook them faster, you'll need a hotter flame.

But it's a good, simple foolproof, lazy way to use a torch.

Smokester.

Smokester, ok, I'm off to Home D-Pot to get me a flame thrower. Time for more yardbird.

Seriously, the CS brings out breasts that are juicy beyond belief...far more so than any I've had cooked elsewhere.

Like Ron, chicken is neither my favorite food, nor would I consider one for a house pet. However, am willing to serve fresh chicken breasts to company, unbrined, with only some Penzy's Special Lemon Pepper and some Penzy's Shallot Pepper as rub. Yummers.

Any special instructions or advice you'd give for this blow torch? Ok to use in the kitchen? Will I appear inappropriate in bib overalls and a welder's mask?

Double Lazy - and getting lazier as we speak

You guys are serious, aren't you! Wait til Ray sees this. We're Queing with blow torches now.

Dang!

To be clear, Double L., you remove the foil, then torch, yes? Why doesn't that fat bird explode. My brother has a torch, but he uses it to fix lead pipes! How do you control this innovation? Got to try it. i2BBQ

Oh, MAN, you're right!

Let me get out the delete button.

LOL

You watch, in a couple of weeks, the "torch" method will show up on all the forums.

Hey i2BBQ, your first mistake is in assuming that I have a clue as to what I'm doing. Please correct that notion, pronto.

More important, where does the foil come in that I'm supposed to remove from what? And, why would chicken breasts explode? Or, are you just "funning" me like the House Troll tried to do?

Double Lazy

Hey Smokester, betcha a buck that the House Troll is already in a chorkeling mood over Flame Thrown Chicken(c)...[and maybe (k), too].

Frankly, the recipe goes all the way back in my family, at least to Kunta Double Lazy.

Double Lazy

quote:

Took them out; wrapped them in foil for about 30 mins; blasted them until the skin was brown with the torch.

D.L.: This is what I was referring to. You don't say you remove the foil, but I guess it's the obvious thing to do. Right?

And, as for explosions, chicken fat is practically incandescent. I just had this vision of you bringing the entire bird to a critical temp with your blow torch and then, BOOM. Just shades of Double Lazy...
i2BBQ

Donna,is this starting to reach into your post of what we really are afraid to see next?

quote:

You guys are serious, aren't you! Wait til Ray sees this. We're Queing with blow torches now.

I don't see anything the matter with that. It's not like we're using flame throwers or bazookas, or napalm.

Barbecue (or whatever the House Troll calls it now) started out years ago as a "blue collar" hobby...(there's a euphemism). Welding is a "blue collar" avocation. So, what's the matter with welding your chicken?

Double Lazy

i2BBQ, incescent fat? Sure. Right.
Question fer ya, Dude: If you smoke it in a Klose pit, does chicken generate fluorescent fat?

Ok, got the foil stuff down pat. We weren't eating just then. Wrapped the suckers so they'd stay warm. I'm not clever enough to have a good reason.

Double Lazy

Think KY untaxed adult beverages and homebrew and all things Q are logical, reasonable, and justifiable.

Hey, i2BBQ,

Remember, if you want 'authentic' que, it has to be a charcoal or wood fired torch!

COG,

you're just toooooooooo funny

what was that Budweiser commercial?

"True"

quote:

Remember, if you want 'authentic' que, it has to be a charcoal or wood fired torch!

Hey Cog, what's this charcoal stuff? Thought that Stuart and I had invented "Flame Thrown Barbecue".

Been thinking of franchising the drive-ins.
Picture this: You drive up to a window. Pimple face kid asks, "Helpya?". You ask for the "Real Pit Barbecued Chicken", or ribs, or brisket, or whatever. The kid hands you a raw slab of ribs, a Tupperware bowl of sauce, a blow torch, a tank of gas, and goggles and heat proof gloves.

While your S.O puts on the gloves and squeezes the bowl of sauce between her thighs, you put on the goggles and light the torch. You S.O. holds up the raw slab to be barbecued and you're in business.

Viola! In just 42 short seconds you have Real Authentic Southern Pit Smoked Barbecued Ribs. Whattadeal.

But, of course, these are Memphis style dry ribs, cuz we haven't quite figured out a proper way for the Customer to remove the bowl of sauce.

Double Lazy

Hey! Lemme tell ya' - if ya ain't tried it - try it!

My yard bird breasts had third degree burns on them. Skin was crisp and the combination of that and the smoke flavor was unbelievable.

Next to my CS, it's the best investment I've made thus far.

** Hey, Bobby Que - next time you're talking to Danny ask him how he likes smoked blow torched chicken. I brought a care package down to Sarasota yesterday.

And - for plain old steak - you know them grill marks on the top and bottom??? I get 'em on the sides now too.

Yum!

Thanks for the idea.

-Ron

Is napalm dangerous?

Hey, Double Lazy -

Mine is the TS7000ZKC - but I'm looking to upgrade.

I was kind of thinking like an airborne unit. I could just kinda swoop down and brighten up everyone's Q.

The adjustable flame on the unit is kind of a waste though. Crank it up and get it close. Mmmmmm. Can't wait to try it on some ribs.

-Ron

Okay, Guys,

I have to be missing something. I have done a ton of chicken, brined, unbrined, CS Chicken rub, no rub, all ways that I could think of. I did a turkey breast today, brined, rinsed, patted dry and then rubbed with CS Chicken Rub. I've done it with hickory or apple or cherry (no combo's yet) In all cases the meat was tender, juicy and with a taste to die for. Unfortunately, in all cases as well, the skin varied between gray and black, was rubbery and tasted like I was licking the oil pan of an old John Deere! Bitter, bitter, yech! The only difference that I could discern with the rubs was the skin got spicey and bitter. I remember this same outcome with the Luehr Jenson L'il Chief that I had years ago as well.

I don't see where torching it would do anything other than make it crispy dreck! What am I doing wrong to make the skin so disagreeable? I shouldn't eat the stuff, I know, but I do truly love crispy chicken and turkey skin out of the kitchen oven and would like to indulge on a rare occasion with the Cookshack as well.

Cogster, never tried turkey skin. Not sure I ever care to try it. However, chicken skin is a different world, altogether.

Go buy yourself a torch and give it a try. If you don't want to buy one, go to a rental place and rent one with a large tank of gas (so you can practice).

When you get it right, let us know.

Double Lazy

quote:

Is napalm dangerous?

Ronster, and now you know why this quote originated, "Tiz better to give than to receive".

Double Lazy

Hey,Cog.

I can't answer the flame thrower question,but throwing away a turkey skin is pretty accepted practice.

I cook mine like you do and put the rub under the loosened skin.

I also have good success,stripping away the skin,rubbing with 3.Tbsp.lower salt rub mixed in 1 cup mayo, wrapping the whole thing in a couple layers of cheesecloth.

I'd underguesstimate the amount of wood needed....See if a couple ounces of hickory will do it.

Don't eat the cheesecloth either.

Hope this helps some.

quote:

Unfortunately, in all cases as well, the skin varied between gray and black, was rubbery and tasted like I was licking the oil pan of an old John Deere! Bitter, bitter, yech!

Tom, your response to Cog is probably the right one, but let me ask something. This description (Cog's eloquent words) sounds like the "creosote syndrome" experienced from flaming wood in El Cheapo. Do you suffer that syndrome in a CS unit? Never heard you guys mention it.

What a strange thread this is.... i2BBQ

I have to say that Cog's problem sounds like the incomplete combustion of the wood he is smoking. The wood is either smoldering or using to much.
Because we compete we find that chicken will score higher with judges all over the country when we use little or no wood. I'm using charcoal and that will inparts some flavor, Cog try very small amounts of fruitwoods or alder.
Higher cooking temps also work very well with chicken and you will find that skin is less rubbery.
Jim

Many thanks to all. As soon as i2 made the creosote comment I had an aha! moment. A much better description . . . and my apologies to John Deere! I have noticed that when I am done with my relatively shorter chicken/turkey cooks (3 1/2 to 4 hours) that I am left with something that resembles lump charcoal in the wood box as opposed to the fine white ash that's left after an 15 hour brisket. I'll cut back on the total amount of wood (even though I thought that I had been pretty light handed) and maybe start the oven to smokin' before I add the meat. I'll also make sure that I remove all the bark from the chunks before I start the cook.

Again, thanks for the input on my output!

You guys crack me up! I've been using a Bernz-O-Matic in the kitchen for 25 years! Ya'll need to come in outta the sun! LOL! Creme Brulee! Meringue! Chicken! Frostings! No kitchen should be without Le Torch!

quote:

What a strange thread this is....

Strange?
I started it and Strange is my middle name.

Double Strange Lazy