Fun, flag-waving and fireworks! We celebrate the 4th of July without fail, to commemorate the adoption of the Declaration of Independence on July 4, 1776. This National holiday is ours and ours alone. No other country does what we do on that day. It’s made in America and built to last.
It’s also probably one of the days when most folks simultaneously grill in the back yard and invite some friends and relatives to a barbeque. Sure, hot dogs and burgers and beer will be served in parks and yards, but if you have a Kamado Joe, we’ve got a couple of recipes for those who want to serve a blast of explosively great chicken.
Recap
In a previous post we boasted:
“You’ve gotta love the shape. It looks like an oversized Ostrich egg. But it’s a top-of-the-line griller that doesn’t stick it’s head in the sand.”
“What makes the Kamado Joe stand-out is that it’s made from ceramic. Why is that important? Ceramic holds onto heat with all its might.”
Get On With The Recipes, Already
O.K., we’ve got a recipe that will water many mouths with taste. Call it Chicken à la French Fried Onions.
Start by grabbing these ingredients you have on-hand:
- 2 or 3 chicken breasts.
- Large eggs.
- A can of French’s French Fried Onions.
- 6-8 oz. finely shredded mozzarella cheese.
- 2 tsp. Garlic powder.
The instructions:
- Crack eggs into mixing bowl and whip with whisk (add salt).
- Use egg mixture as a wash on chicken breasts.
- Dump the onions onto paper plate.
- Press breasts onto the onions, turn and repeat.
- Place them on a greased cooking dish or on a foil cooking pan.
- Sprinkle mozzarella cheese to taste.
Cooking ’em up is easy. Fire up the Kamado Joe to 350-375 degrees.
- Plate setter legs up.
- Put the grid in place.
- Place foil cooking pan on grid.
- Close lid and do not look for 40-minutes.
- Remove and let rest, serves 2.
Care to do a bunch more? Simply increase the ingredients. Be aware, more than two might require you save your first look until after 45-minutes.
Wanna ‘Nother One?
This recipe is good for the chicken wing fans. No need to deep-fry these babies, but we guarantee when you dip the finished product in your favorite sauce, you’ll think they’re much better (and less fattening) than the ones you get at your favorite wing-joint.
Fetch these ingredients at the market.
- 12 chicken wings.
- 2 cups bread crumbs.
- 1 cup flour.
- 1/2 cup grated Parmesan cheese.
- Salt and pepper to taste.
- 2 eggs.
- 8oz milk.
Here are the instructions:
- In a mixing bowl, mix the milk and eggs.
- Rinse chicken wings and place in egg wash.
- In a different mixing bowl, blend the bread crumbs, flour and Parmesan cheese together.
- Salt and pepper to taste.
- Place the dry mixture in a one gallon sealable plastic bag and place the egg-washed chicken in the bag.
- Seal the bag and shake until all the chicken wings are coated.
- Place in the refrigerator for 15-30 minutes to allow the coating to set.
- Heat the grill to 250F, insert the heat deflector with the plate in the bottom position.
- Insert the cooking grate. Insert the grill expander if necessary.
- Evenly distribute the chicken in the grill, close the dome with the draft door and top vent fully open.
- Allow the temperature to rise to 300F, stick the wings in, and then close down the top vent with just the daisy wheel holes fully open.
- Adjust air flow to maintain temperature.
- Bake chicken for 45 minutes, turning them over once and distributing the chicken wings for even doneness.
Usually the back of the grill will have a slightly higher temperature.
Make sure you serve it in late afternoon. You don’t want to be cooking while your neighbors are piling into their car to go see the fireworks. If you decide to eat ’em later, pack-up the finished and cooked wings in a covered container to take them with you to munch-down just before twilight.
Oh, and don’t forget the dipping sauces and anything else you want to eat and drink. A roll of paper towels and a small garbage bag would also be prudent to have nearby.
Enjoy!
Original Source: http://timbertownaustin.com/outdoor-accessories-and-decor/independence-day-is-coming-kamado-joe-chicken-recipes
