Zardnaar
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They got a bit enthusiastic with the salad.
The Great Kiwi BBQ
- Thread starter Zardnaar
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They got a bit enthusiastic with the salad.
I'm sure it did; but, nonetheless, spices do make make chicken Southern Fried. the process is important.
Simplified process:
- Wet chicken pieces in an egg/milk batter
- Dredge in a flour spices mix
- Wet again
- and dredge in flour mix one more time.
- Pan fry in half an inch or so of hot oil, turning as needed. Depending upon the pieces' size, 10-18 minutes each
- Drain and let cool a bit.
Zardnaar
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It is but that whole health thing.
We've got an air fryer. Two chicken patties in it right now.
Don't tend to eat much fried chicken. To greasy.
No problem; just don't call what you had southern fried chicken.
Zardnaar
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No problem; just don't call what you had southern fried chicken.
I didn't it's what the packet said.
I suppose you could deep fry them. They're really tasty first time I've had them this year due to low salt diet.
Last edited:
warpus
Sommerswerd asked me to change this
I come from a culture that worships sausages and has in the past devised an entire religion and way of thinking around the idea of meat in a tube. The ancient texts have been long lost and Christianity has taken over our culture unfortunately, but our sausage eating roots cannot be denied.
Anyhow, I just wanted to say that those look like hot dogs, not sausages.
I do have to commend you on that incredibly healthy amount of onions though. I recommend you leave some uncooked though, so you can stuff them in the bun along with the sausage and some spicy Polish mustard. Fried/bbq'd onions are great, but that raw onion crunch just goes so well with a bbq'd sausage.
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That all looks delicious! 
I find the BBQ discussion interesting. It indeed shows what Zardnaar said about different cultures having different styles of barbecue. Where I'm from, we'd call this a cookout (and a pretty good one at that), which applies to any time you grill food outdoors. Barbecue implies having a barbecue sauce, which is usually tomato-based (although I hear they do it differently down in Alabama). Even the direct/indirect heat difference Oerdin mentioned isn't quite how we see it here; one of my friends cooks meat on a smoker every year that isn't 2020, and it's delicious, but we don't call it a barbecue because there's no barbecue sauce. Instead, we call it the annual smokeout.
Is Russian beer common in New Zealand? I can't recall having seen any in America, although I have seen Russian (and Ukrainian) kvass, and Russian (and Polish) vodka.
I find the BBQ discussion interesting. It indeed shows what Zardnaar said about different cultures having different styles of barbecue. Where I'm from, we'd call this a cookout (and a pretty good one at that), which applies to any time you grill food outdoors. Barbecue implies having a barbecue sauce, which is usually tomato-based (although I hear they do it differently down in Alabama). Even the direct/indirect heat difference Oerdin mentioned isn't quite how we see it here; one of my friends cooks meat on a smoker every year that isn't 2020, and it's delicious, but we don't call it a barbecue because there's no barbecue sauce. Instead, we call it the annual smokeout.
Is Russian beer common in New Zealand? I can't recall having seen any in America, although I have seen Russian (and Ukrainian) kvass, and Russian (and Polish) vodka.
Zardnaar
Deity
That all looks delicious!
I find the BBQ discussion interesting. It indeed shows what Zardnaar said about different cultures having different styles of barbecue. Where I'm from, we'd call this a cookout (and a pretty good one at that), which applies to any time you grill food outdoors. Barbecue implies having a barbecue sauce, which is usually tomato-based (although I hear they do it differently down in Alabama). Even the direct/indirect heat difference Oerdin mentioned isn't quite how we see it here; one of my friends cooks meat on a smoker every year that isn't 2020, and it's delicious, but we don't call it a barbecue because there's no barbecue sauce. Instead, we call it the annual smokeout.
Is Russian beer common in New Zealand? I can't recall having seen any in America, although I have seen Russian (and Ukrainian) kvass, and Russian (and Polish) vodka.
Russians beers common enough. You can get Baltika 0,7,9 at the supermarkets the other ones I find at bottle store.
It's not that well known though
Zardnaar
Deity
Yeah Baltikas owned by Carlsburg.
Baltikas better than most of our macro beers, not better than some of the craft and premium beers.
It's similar in n price to out normal bears. Problem is Krombacher is cheaper than our usual beers and better than them as well.
BBQ would have looked different in the ,80's when I was a kid. Less salad maybe 2 and a coleslaw. No middle east influence. Crap beer, plain chicken drumsticks and meat patties. Probably done on charcoal instead of LPG.
Zardnaar
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A more boring meal. Generally eat this once or twice a week with grilled tortillas.
Half a cup of rice,coated baked chicken, hummus, salad bit of sweet chilli and aioli.
Half a cup of rice,coated baked chicken, hummus, salad bit of sweet chilli and aioli.
Ferocitus
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NZ's chubby superstar kakapo looks like it just sat on a BBQ.
Zardnaar
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Been a long time someone's BBQed them.
Think they had less than 30 left at one point.
Oerdin
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I usually do a third wetting on scrambled egg liquid then finish off with Japanese panko but, obviously, that is non-traditional. It comes off kind of like tempura but with a thicker battering on it. Some people have told me they prefer a lighter breading but it is the one my family enjoys most.
Zardnaar
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We used to use egg but started using olive oil and then roll the chicken in the coating.
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