Page 108 - Barbecue Chicken Made Easy
P. 108
wood chips, or sawdust into the valleys and they create smoke just 1⁄2 inch below the meat, rapidly imparting smoke flavor and color.
After sous vide, the chicken breasts above went from ugly and colorless to golden and luscious in about 5 minutes with this technique. Here’s a video that describes the method in more detail.
Deep frying
We all love fried chicken but we don’t make it often because it sets off the smoke alarms and spatters making a mess of the stove and counters. Instead, we hit the grill.
Yes, we know deep frying on the grill sounds dangerous, but it is actually much safer than deep frying indoors. We do all our deep frying on our gas grills in a heavy Dutch oven with high sides. It is almost impossible to knock it over and with at most 2 inches of oil in a 6-inch deep pot, there is zero chance of it boiling over. If you should somehow manage to spill, the worst that can happen is you have a fire that damages your grill. If you have a fire indoors, kiss your house goodbye.
