2 hours in a cold salt / sugar brine
Dried well and dredged in flour, garlic, paprika, black pepper, salt and a serrano / jalapeno powder. Let sit in the fridge an hour.
Grilled indirect on a gasser at around 400° for 35 mins. Brushed with oil and grilled the same for another 35 minutes, turning halfway through to brush both sides.
Tossed in Steve's & Ed's Buffalo sauce with some added El Yucateco habanero sauce.
by PintRT
8 Comments
Geez Louise!
Looks good! Did you get a crunchy skin with this method?
Bonus points for the plate, my grandma has had that pattern for over 40 years now. Really takes me back every time I see it
These look so good, it might not be safe for work to be lookingatthem. 🔥
🔥🔥🔥🔥🔥
Go go! Get it! Grill fried is yummy!
The Korean variant of this is called Tikkudak, and it is delicious!
There are several recipes going around on fb. The club soda and no oil version looks so damn good. I can’t wait to try it.