The New England Kettle Style McChicken Sandwich.

[gmc2003]

We had a gorgeous day today. So I figured I'd fire up the 22/Vortex combo and make the wife and I a couple chicken sammies.

Started off with three boneless skinless chicken breasts. Then I pounded them with Thor's hammer until they were an even thickness. Next I brined them in a 50/50 mixture of pickle juice and buttermilk for about four hours. After I mixed up the dry ingredients: two cups of flour, 1.5 teaspoons each of baking powder and soda, 2 teaspoons each of pepper, garlic powder, onion powder and a couple of pinches of kosher salt. The dredging process was your basic dip in the dry, shake off excess, dip in the egg mixture, and then dip back into the dry. I should add that I trimmed the chicken breast to fit the rolls. The trimmings will be frozen to make tenders and nuggets at a later date.

Vortex is getting hot:

Chicken is added:

One sixteen ounce PBR antibiotic later:

After the second 16 ounce PBR antibiotic and a flip. It was time to bring them in:

Add some Garlic Cayenne Cream sauce(store brand) and a roll:

Some lettuce:

Vine ripened tomato(can't wait for fresh):

and the money shot:

Thanks for taking a look. The sauce wasn't to bad. It needed a little more cayenne. Also the buns needed to be upgraded.

Chris

 

[Brokenhandle]

Heck ya, looks good! And I'm with ya on the fresh maters!

Ryan

 

[TNJAKE]

Looks awesome Chris. That halved sandwich shot is money. We picked up some fresh Cherokee purple tomatoes today. Our favorite. BLT tomorrow

 

[jcam222]

Looks delicious Chris!! I really need to get on the pickle juice chicken wagon. Have yet to try it.

 

[JLeonard]

Sweet mother! That is a good looking sammich. Book marking this!
Jim

 

[yankee2bbq]

Another great cook!
Thanks for sharing!

 

[smokin peachey]

Looks great gmc!

 

[sawhorseray]

That's one gorgeous cook Chris, big Like. I got into making my own burger and sausage buns eons ago and never looked back, try it, you'll like it, it's easy and they keep in the freezer. RAY

 

[Steve H]

Lordy Chris. That looks delicious! And on my short list for sure!

 

[chef jimmyj]

Looks awesome. What do you do with the Pickles, after stealing the Juice? Or are you in an area that sells Pickle Juice by the Gallon? One more, do you run the Kettle vents Wide Open with the Vortex?...JJ

 

[smokerjim]

looks great Chris!

 

[Steve H]

Looks awesome. What do you do with the Pickles, after stealing the Juice? Or are you in an area that sells Pickle Juice by the Gallon? One more, do you run the Kettle vents Wide Open with the Vortex?...JJ

Not speaking for Chris. But I use the Ball pickle mix. Mix according to instructions. And put in quart jar without adding cukes. Taste the brine before using. I tend to cut it a bit with water since none of the brine was absorbed into the cukes.

 

[smokin peachey]

Looks awesome. What do you do with the Pickles, after stealing the Juice? Or are you in an area that sells Pickle Juice by the Gallon? One more, do you run the Kettle vents Wide Open with the Vortex?...JJ

I usually fry the pickles. Fried pickles are a hit at our house.

 

[JLeonard]

I usually fry the pickles. Fried pickles are a hit at our house.

vent wise with the kettle......wide open or what?
Jim

 

[gmc2003]

Heck ya, looks good! And I'm with ya on the fresh maters!

Ryan

Thanks Ryan and for the like. It shouldn't be to much longer before get fresh produce.

Looks awesome Chris. That halved sandwich shot is money. We picked up some fresh Cherokee purple tomatoes today. Our favorite. BLT tomorrow

Ummm, that's my favorite sammie right there Jake especially with fresh tomatoes. Thanks for the kindly words and am glad your feeling better.

Chris

 

[gmc2003]

Looks delicious Chris!! I really need to get on the pickle juice chicken wagon. Have yet to try it.

Appreciate it Jeff and for the like. I've been doing the pickle juice brine on and off for a while now. Basically when I have the juice and am cooking something that needs brining.

Sweet mother! That is a good looking sammich. Book marking this!
Jim

Thank you jim, go for it. Besides tasting good it's simple and quick.

Chris

 

[gmc2003]

Another great cook!
Thanks for sharing!

Thank you very much Justin and for the like.

Looks great gmc!

Thanks peachey.

Chris

 

[gmc2003]

That's one gorgeous cook Chris, big Like. I got into making my own burger and sausage buns eons ago and never looked back, try it, you'll like it, it's easy and they keep in the freezer. RAY

Thanks Ray and for the like. Neither my wife or I are bakers and freezer space is at a premium these days. I normally buy a better roll for these, but we had these on hand and wanted to use them up.

Lordy Chris. That looks delicious! And on my short list for sure!

Appreciate that Steve and for the like. I know you have the pickle juice.

Chris

 

[gmc2003]

Looks awesome. What do you do with the Pickles, after stealing the Juice? Or are you in an area that sells Pickle Juice by the Gallon? One more, do you run the Kettle vents Wide Open with the Vortex?...JJ

Thanks JJ, We almost always have pickle juice on hand. I save the juice after the pickles are gone. It has a shelf life of a few month. All vents both top and bottom are wide open when I use the Vortex. My 22 doesn't have the clam shell on the lid handle so I need a glove to lift the lid.

looks great Chris!

Thank you very much Jim and for the like.

Chris

 

[gmc2003]

Not speaking for Chris. But I use the Ball pickle mix. Mix according to instructions. And put in quart jar without adding cukes. Taste the brine before using. I tend to cut it a bit with water since none of the brine was absorbed into the cukes.

Sounds good Steve, we just save the jars with the juice when the pickles are done. Once in a while I'll have to eat a pickle or three to get the juice.

I usually fry the pickles. Fried pickles are a hit at our house.

I agree Peachey fried pickles are real good.

vent wise with the kettle......wide open or what?
Jim

All vents wide open. Your looking for maximum heat.

Chris