The trick is to smoke the meat and not make the meat smoke

GRILLED FRIED CHICKEN

  Date: December 01, 2010
  Favorite: Poultry
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This recipe was posted on the Virtual Weber Bullet message board. I found out about if from a picture post on the BBQ Bible message board. Thirty minutes later I was at the supermarket buying batter & chicken. After the chicken is battered it is placed on the grill and cooked indirectly at 450 degrees. I place temperature probes in the two breasts and pulled them when the temperature measured 170 degrees. I would have been hard pressed to distinguish this from “real” fried chicken. It had a crispy crust and the meat was moist & juicy. The funny thing is, it is even easier and less messy to cook than fried chicken too.
Related Blog Entries:
Recipe Source:
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Meathead
The Virtual Weber Bulet Message Board:
KETTLE FRIED CHICKEN
Grill:
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Kenmore Elite Gas Grill

Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Kenmore Cast Iron Roast Pan
  • 1/2 Sheet Pan Size wire Mesh Cooling Rack
  • SR 19" Locking Tongs