Gabrick BBQ!
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Highlight Cook!
Mark diveS deep with Joe and Makes a FriEd Pork sandwich (and Chicken while they're at it!) -- Enjoy!
Full Cook! How to Make Fried Pork and Chicken with Gabrick BBQ!
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GET TO KNOW Gabrick BBQ
“I want to be able to create the restaurant experience at home.”
– Mark Gabrick, Owner at Gabrick BBQ
Hometown: Austin, TX
Founded: 2020
Website: Gabrickbbq.com
Social: Facebook, Instagram, YouTube
Gabrick in the news:
Meet The Master
Mark Gabrick
Pitmaster, Owner
RECIPES
Fried Pork Sandwich
INGREDIENTS
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4 Boneless, skinless pork loins
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1.5 cups of All Purpose flour
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4 large eggs, whisked
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2 cups panko
-
Peanut Oil for frying
Prep
Set up a breading station with three shallow dishes:
-
Flour (1.5c), Dredge
-
Egg (4 eggs), Dip
-
Panko (2 cups), Press
Instructions
-
Flatten pork with a meat mallet so that its thickness is even across entire surface. Generously sprinkle with Gabrick's Chicken Rub.
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Dredge one piece of pork in the flour mixture, turning to coat evenly. Shake off any excess.
-
Dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off.
-
Press the pork firmly into the panko mixture, turning to coat on both sides and packing the panko into any crevices.
-
Dust once more with a lighter coating of Gabrick's Chicken Rub.
-
Transfer the pork back to the sheet pan and repeat with the remaining pork pieces.
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Heat oil in large cast iron pan to 325°.
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Fry a few pieces at a time. Do not overcrowd pan, and make sure to bring the oil back up to temperature at the end of each batch before starting a new one
-
You're looking for a light golden-brown color with internal temperature reaching 145° for pork.
-
Transfer to a plate that's lined with paper towels to soak up any excess oil.
-
Make a sandwich your way! Mark likes to added some mayo to a toasted brioche and then throw some pickles on there! Adding slaw is always a nice touch too! Don’t forget to dip in the sauce! For a dipping sauce we recommend: Gabrick Candy Jalapeno, or Gabrick Spicy Red
Fried chicken Sandwich
INGREDIENTS
-
4 Boneless, skinless chicken breasts
-
1.5 cups of All Purpose flour
-
4 large eggs, whisked
-
2 cups bread crumbs
-
Peanut Oil for frying
Prep
Set up a breading station with three shallow dishes:
-
Flour (1.5c), Dredge
-
Egg (4 eggs), Dip
-
Bread CRumbs (2 cups), Press
Instructions
-
Flatten chicken with a meat mallet so that its thickness is even across entire surface. Generously sprinkle with Gabrick's Chicken Rub.
-
Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess.
-
Dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off.
-
Press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices.
-
Dust once more with a lighter coating of Gabrick's Chicken Rub.
-
Transfer the chicken back to the sheet pan and repeat with the remaining chicken pieces.
-
Heat oil in large cast iron pan to 325°.
-
Fry a few pieces at a time. Do not overcrowd pan, and make sure to bring the oil back up to temperature at the end of each batch before starting a new one.
-
You're looking for a light golden-brown color with internal temperature reaching 165° for chicken.
-
Transfer to a plate that's lined with paper towels to soak up any excess oil.
-
Make a sandwich your way! Mark likes to added some mayo to a toasted brioche and then throw some pickles on there! Adding slaw is always a nice touch too! Don’t forget to dip in the sauce! For a dipping sauce we recommend: Gabrick Candy Jalapeno, or Gabrick Spicy Red
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