I got a chance recently to try out a pretty cool tool that helps you get your fire started fast. The BBQ Dragon reduces the start time of charcoal grills to less than ten minutes and supercharges the starting of all kinds of other fires. The variable speed motor allows you to infinitely control the amount of air, and thus oxygen, delivered to a fire. No more blowing at the coals to try to get them fully ignited. This baby does all the work for you.
I used it to get my grill hot enough to use my dutch oven for some fried crispy chicken. Here is the recipe I used.
Makes about 8 to 10 servings
Prep: 25 minutes Cook: 32 minutes Chill: 4 hours
1 (12-ounce) bottle hot sauce
1 cup whole milk
2 large eggs
3 1/2 pounds chicken
2 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1/2 teaspoon table salt
Whisk together hot sauce, milk and eggs in a large bowl.
Add the chicken.
Cover and refrigerate 4 to 24 hours.
Remove chicken from hot sauce mixture, discarding hot sauce mixture.
Stir together flour and next 4 ingredients in a medium bowl.
Dredge chicken in flour mixture
Pour oil to a depth of 1 1/2-inches in an enamel coated cast iron Dutch oven
heat to 350⁰
Fry chicken in 4 batches 7 to 8 minutes or until chicken reaches 165⁰ F
Drain on a wire rack over paper towels.