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'Fried' Chicken and Waffles

smokingalsmokingal Posts: 540
edited June 16 in EggHead Forum

I'm going to have to start this post by stating that I've never tried chicken and waffles until
yesterday.  There's no real reason as to why other than it's just never really been on my radar.
The mission for this year is to try new dishes, even if they are well known and just new to me.

There's an old school, low country fried chicken recipe that I recently heard about which entails
a two day marinade in highly seasoned buttermilk.  This sounded like a great way to use some
bone-in chicken thighs I had on hand to make 'fried' chicken on the grill.  I seasoned the buttermilk with OakRidge BBQ's Game Bird & Chicken rub and granulated chicken bouillon.  

 



 

After two days the chicken was pulled from the marinade, dipped in egg wash and coated in
a blend of flour and corn flakes crumbs which was seasoned with salt, pepper, paprika, garlic,
onion and herbs de provence.  The chicken was then racked and placed in the fridge to allow
the coating to set.

 



 

While the chicken rested, the prep work continued for the waffles.  Jimmy red grits which were
given a quick vinegar wash and soaked overnight were slowly cooked until creamy.

 


 

The cooled grits were added to buttermilk, eggs, flour, baking soda, melted butter and honey
per a recipe I found online.

 


 

Homemade, dry cured and cold smoked char siu duck bacon was sliced and the ends were
fried and diced.  Sharp cheddar cheese was grated and added to the batter along with the
bacon.

 




 

The chicken was placed onto the Egg after an hour of it hoovering at 375.  After 20 minutes,
some maple syrup went on to get warm.  The coating looked set, so I sprayed some fat free
coconut oil on both sides of the chicken pieces.

 





 

 As the chicken was nearing completion, a piping hot Belgian waffle iron was filled with the
buttermilk red grits cheddar bacon batter.  

 

 

Butter that was heated on the Egg until clarified and the warm syrup topped off the waffle.
Dinner was served.

 







 

The chicken was everything fried chicken should be.  Crunchy, juicy and seasoned to the bone.
Despite the two day prep time, I'm hard pressed to see why I should bother cooking it any
other way.  Now for the waffle. Oh. My. God.  Those are the only words I could mumble each
time I took a bite.  The corn-nutty flavor from the red grits coupled with the savory notes from
the cheddar cheese and duck bacon was only compounded by the warm pure maple syrup.
This was definitely the best waffle I've eaten to date and most definitely, good eats.

It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate

http://barbecueaddict.com

Comments

  • FlyOverCountryFlyOverCountry Posts: 405
    I may have to divorce my wife.
  • smbishopsmbishop Posts: 2,406
    If only, I could have a bite of one of your meals!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • lousubcaplousubcap Posts: 19,624
    I should start with "what about lamb ribs?"  but I won't.  I know the drill and you as well but that doesn't mean I can't toss superlatives your way.  Again, off the friggin chart.
    You should get to a waffle house at 2 AM and try theirs...Just kidding.
    Your ability to capture the flavor essence across the cook is unparalleled.  Congrats once again. 

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • BotchBotch Posts: 8,124
    Smokin' Gal, I'm not fond of "chicken & waffles" at all, but I'd totally hit those waffles for breakfast, and the cheekun for lunch!  :triumph:
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Q:  how long were the grits given a quick vinegar wash?
     and soaked overnight.  Were they soaked in water only?
    WOW!  buttermilk grits waffles . . . totally new concept
    Thank You for posting this great looking cook!
  • RRPRRP Posts: 22,818
    WOW! Right before I read your post I had gone to AMAZON searching for "air fryers" thinking that would be something I wanted and needed.  All I have for such frying is a 30 year old Fry Daddy I only use yearly during Lent. Loved your pictures much less description of them! A+++ from here!
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • SciAggieSciAggie Posts: 3,948
    I’m learning that I will always love your posts - and pick up something new to try. Thanks for posting. It looks delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • smokingalsmokingal Posts: 540
    edited June 17
    @marysvilleksegghead ; The instructions that came with the grits called for covering 1 cup of grits with 2 cups of water, adding 1 tsp of white vinegar and then letting the grits sit for 5 minutes before draining the vinegar water.   The goal for the vinegar soak is to give the grits more of a reddish hue as opposed to purple.

    The overnight soak consisted of letting those drained grits soak in the water in which they will be cooked.  This helps with the creaminess factor and shortens the cook a little bit.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • SpaightlabsSpaightlabs Posts: 2,163
    Spectacular write up and cook!
  • CigarCityEggerCigarCityEgger Posts: 1,356
    That looks fantastic 
  • TheophanTheophan Posts: 2,533
    Holy TOLEDO, that is just overwhelming!  Amazing!  Spectacular!  So cool!
  • Mattman3969Mattman3969 Posts: 8,907
    Top notch as usual!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • JethroVAJethroVA Posts: 1,165
    You win the food porn award this weekend. 
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
  • mEGG_My_DaymEGG_My_Day Posts: 1,324
    JethroVA said:
    You win the food porn award this weekend. 
    She does that in addition to being inducted to the food porn hall of fame along with a life time achievement award.,... just awesome as always and thanks for posting
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • calikingcaliking Posts: 12,577
    I had no idea you could make waffles like that, and now I really want one. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • bucky925bucky925 Posts: 1,516
    I just read your entire post to my wife.  I should not have done that.   :open_mouth:
    Hi
  • WeberWhoWeberWho Posts: 7,405
    I was introduced to Roscoe's House of Chicken and Waffles when out in LA. Chicken and waffles are a glorious combination. 

    Yours looks mouth watering. I'm glad you enjoyed it. You nailed it! 
    Minnesota
  • txhawkeyetxhawkeye Posts: 248
    Wow not sure what to say other than WOW!!!! 
  • StillH2OEggerStillH2OEgger Posts: 2,321
    Holy moly, that looks unbelievably good!
    Stillwater, MN
  • YukonRonYukonRon Posts: 14,037
    I never had any desire to taste chicken and waffles in my life.

    Until now.

    One of the best presentations ever, of a meal that  looks just as delicious.

    Very impressive.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Fred19FlintstoneFred19Flintstone Posts: 7,801
    Wow!  Food porn indeed!  Tremendous work there!
    Flint, Michigan
  • Hoster05Hoster05 Posts: 135
    top notch cook.  Saving this thread for future use.  
    Mankato, MN - LBGE
  • smokingalsmokingal Posts: 540
    lousubcap said:
    I should start with "what about lamb ribs?"  but I won't.  
    @lousubcap I thought of something for you to try for your next lamb rib cook.  After you are done smoking them, try grilling them direct in order to render the remaining fat cap.  Pretty sure you'll need to move them around often in order to handle the flare-ups, but that should burn off that fat.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • lousubcaplousubcap Posts: 19,624
    @smokingal Great thought.  I will give that a go and see where I land.  Thanks.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Srf_in_DfwSrf_in_Dfw Posts: 37
    good lord.

    Thank you.

    That is all.
    LBGE, Minimax

    Dallas, TX
  • northGAcocknorthGAcock Posts: 13,092
    Lord-a-mercy.

    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • billt01billt01 Posts: 951
    "so I sprayed some fat free
    coconut oil on both sides of the chicken pieces."

    ....buy why?

    the caloric representation of the above could not yield a positive quantitative measurement as to why..

    that being said..

    those chicken and waffles are off the chizzil' fo sho..


     "Don't listen to her, Bob.Remember: those who can, do; those who can't, teach."
                                                                                                     -Jane
                                                                                                     "Man and Superman"
    Have:
     XLBGE / LBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3), Blackstone 36

    Had:
    Lang 60D, Cookshack SM150, Stumps Stretch, Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • fishlessmanfishlessman Posts: 24,809
    lousubcap said:
    @smokingal Great thought.  I will give that a go and see where I land.  Thanks.
    i find lamb riblets here,  looks like shoulder and neck and maybe a rib or too. if you can find them give them a go.  just roast them to medium

    have no idea the actual cut =)




  • fishlessmanfishlessman Posts: 24,809
    pretty sure chicken fried with waffles is not on my diet plan, this post is going to kill me
  • smokingalsmokingal Posts: 540
    edited June 20
    @billt01 Cooking sprays tend to be fat free.  I used it to help the coating brown.

    @fishlessman You are correct.  While not deep frying the chicken most certainly lowers the caloric value of this meal, it is not even close to being diet food.  You could, however, use some nice, lean chicken breasts and a high protein, high fiber waffle mix.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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