- Sep 15, 2012
- 17,906
- 14,711
The wife and I were looking to eat something different for supper tonight, and since mother nature wasn't in one of her ugly moods. I decided to break out the 22" kettle and Vortex. It was a nice sunny day with temps ranging in the 70*s. The wind was gusting but you can't have everything. At least it wasn't snowing.
Well here goes Chicken parmesan kettle style.
First some of the ingredients: Itialan seasoning, parsley flakes, kosher salt, ground pepper, parmesan cheese, mozzarella cheese, chicken breasts, italian bread crumbs/panko crumbs, and some tomato sauce. I won't go into the dredging process as that' fairly self-explanitory.
The coals are hot and the chicken is on:
...and a shot of the cooks reward:
Starting to take on some color:
The chunk of apple wood is doing it's thing:
Browning up nicely:
Time to lay down a coat of parmesan cheese to go with the parmesan thats mixed in with the breading:
Then a layer of sauce:
and finally some mozzarella cheese:
It's done and time to come off kettle: It was also getting dark out.
All three inside waiting for any takers:
Plated and ready to be eaten:
Now since I had some extra mozzarella cheese leftover. I decided to give making mozzarella sticks a whirl again. I tried it once before on the kettle and they melted. So I said to myself - self you can't let the cheese defeat you twice. Go for it, and I did.
So here they are all sliced up and coated. - fingers crossed. Hot smoking cheese is very different.
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Especially in the dark: The outdoor light didn't help with the pics sorry about that. They did start to melt. I was getting worried.
But alas we have success!!!
Well that's it for this rodeo. Thanks for taking a look. Both the chicken and the sticks tasted great. We didn't even use the pizza sauce on the sticks they were that good.
Who says you can't hot smoke cheese. I just did it in my kettle with the Vortex running full bore.
Chris
Well here goes Chicken parmesan kettle style.
First some of the ingredients: Itialan seasoning, parsley flakes, kosher salt, ground pepper, parmesan cheese, mozzarella cheese, chicken breasts, italian bread crumbs/panko crumbs, and some tomato sauce. I won't go into the dredging process as that' fairly self-explanitory.
The coals are hot and the chicken is on:
...and a shot of the cooks reward:
Starting to take on some color:
The chunk of apple wood is doing it's thing:
Browning up nicely:
Time to lay down a coat of parmesan cheese to go with the parmesan thats mixed in with the breading:
Then a layer of sauce:
and finally some mozzarella cheese:
It's done and time to come off kettle: It was also getting dark out.
All three inside waiting for any takers:
Plated and ready to be eaten:
Now since I had some extra mozzarella cheese leftover. I decided to give making mozzarella sticks a whirl again. I tried it once before on the kettle and they melted. So I said to myself - self you can't let the cheese defeat you twice. Go for it, and I did.
So here they are all sliced up and coated. - fingers crossed. Hot smoking cheese is very different.
Especially in the dark: The outdoor light didn't help with the pics sorry about that. They did start to melt. I was getting worried.
But alas we have success!!!
Well that's it for this rodeo. Thanks for taking a look. Both the chicken and the sticks tasted great. We didn't even use the pizza sauce on the sticks they were that good.
Who says you can't hot smoke cheese. I just did it in my kettle with the Vortex running full bore.
Chris
