Yes, The Smoke has a kitchen in his house. I just haven't had much need to use it. For me, the wood/pellets and charcoal is outside.
.................and that is the place to be.
However, with the cold weather here in Central Texas, the Crock Pot (got a pot of red on as I type) and the Air Fryer are getting used more and more.
We have the original Power Air Fryer XL I think it is the 5 quart size.
Wendy did some chicken wings in it last week and they came out great. The PBC has been replaced by the Air Fryer for whole chickens. They come out with crispy skin and the meat is so moist.
Now for some reason Wendy has stopped liking chicken thighs. So we decided to air fry some last night.
Our go to seasoning these days for chicken is Lawry's Season Salt.
But last night, I had the bottle of Fine Swine and Bovine in my hot little hands and I went for it.
Of course after the thighs are rubbed down, it hit me: OH NO,THERE IS SUGAR IN THIS RUB, IT IS GONNA BURN!!!!!!!!!!!!!!!!
Oh, well. Lets see what happens.
Then another party foul; I FORGOT TO TELL WENDY IT WASNT LAWRYS AND SHE SET THE AIR FRYER FOR 400 DEGREES!!!!!!!!!!!!!
Oh well. Lets see what happens.
They came out great. Just a very slight burn. Really not much more than when we use Lawrys.
I will make sure the next time we are at 350 in the air fryer.
So please do not think that Tee's most excellent of excellent of mixtures "Fine Swine and Bovine" is only good on the smoker. Bring it in the kitchen.
Oh and remember the fine print: and the chicken aint bad either!!
No it is not, it is really really good.
