What are you grilling today?

Its a fry daddy that is 20+ years old. I use a seasoned flour mixture first, then into a wet mixture, back into dry and into the fryer. It is easy, but absolutely amazing.

 

That's awesome. I have a turkey fryer that I use for fried food prep maybe a couple of times a year. Dry wet dry is also the method I use. Learned the technique from a chef many years ago. Buttermilk is my wet.

 

I cant lie, I always laugh at people when they say this place or that place has the best fried chicken. My wet does not have any buttermilk in it actually. Perhaps we should trade recipes and give each others a go, and I have never shared my recipe, lol

 

Post it in the cookbook

 

Mine isn't anything secret, just a recipe I got from a chef from cape cod. I used to measure everything but these days I just throw everything together.

dry mix
Flour
Salt
Fresh cracked Pepper
Smoked paprika
Garlic powder
Onion powder
Mustard powder
Cayenne

wet
buttermilk

place a strip of Saran Wrap on the counter and lay all the chicken breast's out on top of it. Place another layer of Saran Wrap on top of the chicken. Gently using a meat tenderizer giving each piece a couple of whacks. Remove the Saran Wrap then take each piece into the dry, then wet, then dry mix. Drop into the fryer at 350-375 degrees. Cook time depends on how thick the chicken is and if it's a breast, or tenders. Pull chicken at 162 internal temp and let rest.

 

People keep mentioning this cookbook. But I have no idea how to find it. Anyone want to help a lost child?

 

https://www.tundras.com/threads/toyomafia-cookbook.106635/#post-2745538

 

Not sure why when I searched "cookbook" everything I saw was people in other threads talking about it and not the cook book thread itself. So I went back and searched again. Scrolled to the bottom of page 1 and there it was.

 

Moonrise Burgers

 

Family on deck, literally.... Music playing and food doing good things...

 

We don't even do plates round here. Just a cutting board and some smiles

 

Threw a couple of pork tenderloins on the grill tonight.

 

Trying my hand at making snack sticks. Collagen casings stuffed with ground hamburger mixed with seasonings and cure. Smoked at 200* over mesquite for about 2hrs. Turned out awesome.

 

Hmm, I've never made snack sticks. That gives me an idea!

 

Pork shoulders are on the smoker for today. One to take to the friend’s for a BBQ get together tonight and one to use at home for meals this week. Also going to attempt a smoked apple crisp if all goes as planned.

 

Just burgers

 

Ribs

 

That looks legit

 

It came out delicious.

 

Santa Maria ribs! Hell yeah!

ETA - I see we both have a Weber addiction with your WSM and Performer.

 

Haha yeah, Weber makes awesome stuff! Don't forget the Weber Genesis SE

 

Home made Ruben’s for the win.

 

Jicama slaw and Korean bbq chicken things.

 

Looks good! I need to look up the slaw.

I like the snow in the background. It's funny how some people say grilling season. It's year round.

 

That plate looks fire

 

I posted my slaw recipe in the mafia cookbook. And yes even at 9,000' all season is grilling season.

exactly what my 13 yo said.

 

And I probably heard it from my 11 year old, lmao