On this episode of Cook’s Country TV, hosts Bridget and Julia make competition winning Barbecued Chicken Thighs. Next, Jack Bishop tries to trick Bridget with a taste test of bagged popcorn. Finally, Cook’s Country magazine executive food editor Bryan Roof shows Julia how to make Fried Peach Pies. Here are three important takeaways from the episode.
Season 10, Episode 5 Recap: BBQ Thighs and Fried Peach Pies
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BBQ Thighs and Fried Peach PiesJulia Collin Davison unveils the secrets to the ultimate Barbecue Chicken Thighs to host, Bridget Lancaster. Then, tasting expert Jack Bishop challenges Bridget to a tasting of popcorn. And finally, test cook Bryan Roof demonstrates how to make Fried Peach Pies at home.
1. How to Achieve Sticky Perfection with Barbecued Chicken Thighs
The secret is a two-step cooking method. First, braising the spice-rubbed chicken in a disposable pan on the cooler side of the grill cooks the meat gently and renders its fat. Then removing the thighs from the pan and placing them directly on the grill—skin side up, so we can glaze them—allows them to finish cooking up to sticky, smoky perfection. (And you can leave the hot sauce in your bag because our recipe includes just the right amount of heat.)
2. Bagged Popcorn Is Worth the Hype
Some of them are, at least. In our tasting, we noticed big differences in salt distribution and popped kernel texture. We could barely taste the popcorn in those products that included too much salt, but those with too little salt were bland, blah, boring. Our favorite bagged popcorns contain a moderate amount of salt, which helps the natural characteristics of the corn stand out. Another important characteristic is the texture of the popped kernels, which the popcorn industry categorizes into three different shapes. (Fun fact, you’ll want to get your hands on the brands that have a higher percentage of “unilateral” pieces.) Check out our bagged popcorn taste test to learn why the other two shapes didn’t make the cut.
3. The Best Fried Hand Pie Is Just as Much About the Crust as it Is About The Filling
To replicate the fried peach pies we tasted on a trip to Peach Park in Clanton, Alabama, we needed a tender, crumbly crust. To achieve that, we strayed from traditional pie dough recipes (which call for cold butter) and used melted butter in our recipe. The melted butter coats each grain of flour with fat to make a short, sturdy crust. Once you add in your final ingredient (half a cup of milk) you’ll have a nice, easy dough to work with. Be a peach and make these hand pies for your friends and family—they’ll enjoy the tender, light dough just as much as the fresh peach filling.