AdamG Posted February 19 Share Posted February 19 Why do I do zinger burgers with a kamado? Doing these indoors creates alot of oil spatter all over the kitchen sides, hob, extractor and the splashback. The thought of cleaning it puts me off doing these🤔. The kamado eliminates most of the cleanup.😁 Ingredients; Chicken breasts Black pepper salt Buttermilk Hot sauce ingredients mixed for marinade chicken flattened, fat trimmed off and slits cut in. Marinated for roughly 4 hours spuds peeled, cut and soaked for the same time as the chicken. Batter ingredients; Plain flour White pepper sea salt cornflour dried oregano chilli powder paprika garlic powder All ingredients combined Wok stand in to protect any splashes landing on the charcoal, oild heating up. Starting with the chips (kept them in the oven to keep warm once they were cooked) 2 halves done and keeping warm, last 2 halves frying. finished😋 However due to safety and the risks involved with frying, I could only recommend frying like this if you have a similar wok stand/setup like mine (the only exposed charcoal is directly under the centre of the wok only, the rest is shielded by the wok stand). A carbon steel wok also helps with lowering the temperature quickly if needed. Keeping a constant eye on the oil temperature is essential to avoid getting to the smoke point (making sure the flashpoint is never reached) and also a fully cooked, crispy burger. Thanks for looking👍 1 Quote Link to comment Share on other sites More sharing options...
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