Fogdog Meets Bradley Chicken

[Gamefish]

Well worth the experiment and what an awesome flavour

Got some fresh chicken, cut into strips, bit of garlic and pepper, wrapped them in bacon and cold smoked them in Bradley for 2 hours (no heat)



Mixed up the Fogdog Batter with the trusty old lion red beer and proceeded to deep fry



Now the finished result was to say the least!



Now time for a few cold ones and relax

[Tenpoint5]

You had me at BACON!!!

[classicrockgriller]

GF, that looks awesome. Could you still taste the smoke after batter/frying? IMO, I think I would apply some heat If I did these just cause chicken has some naughty stuff if not cook right away or back in the fridge for some cooling down time before I smoke it with no heat. I may be wrong. They do look mighty good.   CRG

[Gamefish]

CCG, could definitely taste smoke flavour , in fact it was outstanding, it is winter down here so chicken was still cold when it came out, and being deep fried it does the trick for cooking

[classicrockgriller]

Sometimes I forget not everyone lives in the heat like I do. One of three turkeys I want to do for gobbler day is smoke in Bradley then fry-ed in the Big Easy.
I haven't gotta a good handled on wether I would lose the smoke flavor if I "Fry-ed" what I had smoked. Thanks for the info. Try boneless chicken thighs w/ jack cheese, slice of onion, slice of jalapeno, wrapped in bacon, and then done what you did. Bet it would be off the hook.   CRG

[Hopefull Romantic]

I said this before and I am gonna say it again; the Bradley forum is great for your taste but is hell for your waist.

Great looking chicken that was placed on my to do list.

HR

[OU812]

Good one Gamefish

Kinda like some chicken fingers with a twist

CRG Smoked then fried turkey is top notch, Dont have the BE but I'm working on it. Maybe some day though.

[pensrock]

I think I would apply some heat

I thought the same thing but I was thinking cayenne peppers. 

[ArnieM]

That looks really good gamefish.  I'll wait until the outside temps get lower before cold smoking the chicken due to the nasties.  That could be next week or the week after.   

I have some chicken tenders ( the 'tenderloin' parts from the breast) in the freezer.  They'd probably do pretty well in that recipe.