The Most INSANE Parmigiana - We Miss the Pub

Ingredients:
Chicken brine:
• 600ml buttermilk
• 5 tbspn cooking/kosher salt
Sauce:
• 1.5 tbspn olive oil
• 1 onion
• 2 large cloves of garlic
• 400g pureed tomatoes
• 1tsp sugar (added this off camera)
• 1tsp oregano
• Salt & pepper to taste
Flour mix:
• 1.5 cups self-raising flour
• 1/2 cup cornflour
• 1/2 tbspn thyme
• 1/2 tbspn basil
• 1/3 tbspn oregano
• 1 tbspn celery salt
• 1 tbspn black pepper
• 1 tbspn dry mustard
• 1 tbspn cumin
• 4 tbspn paprika
• 2 tbspn garlic salt
• 3 tbspn white pepper
• 1/2 tbspn MSG (or 2/3 tbspn salt)
Check out Jack and Britt from Bold Not Old (they have awesome content and a SEXY 200 series) bold_notold
GEAR:
• Camp oven (I use the 10”) - t.cfjump.com/6...
• Bedourie oven - t.cfjump.com/6...
• Camp oven bags (Aussie made) - t.cfjump.com/6...
• Fire pits - www.redroads.c...
• My favourite knife (not in this vid, ordered a new one) - www.ozbraai.co...
• Pot - t.cfjump.com/6...
If you want to keep following my adventures, jump over to Instagram
/ firetofork (@firetofork)
Facebook / firetofork
Please hit that like and subscribe button, it all helps!

[@firetofork]

OK, so what is it? Parmi? Parma? Anything but 'Parmo'. That is an abomination. I say 'Parmi' because it's a direct abbreviation of 'Parmigiana’

[@RyanIngleton]

We say Parmi too mate 🥂🍺

[@dalep-i4844]

Parma, Parmi. Who cares. I’ll eat it no matter what someone calls it.

[@jaseprofatkid7275]

Its a parmi

[@d___p9204]

its spelt "parmigiana" to begin with lmao

[@firetofork]

D___P good call! Fixed

[@GWHAWK87]

The idea of putting toppings on the chicken while the bottom is frying is pure genius.

[@samandrews7916]

Cooked this bad boy tonight. Tons of flavour but I reckon I might dial it back a touch on the salt in the buttermilk brine.

[@alexanderoswin3790]

Totally agree Sam , I cooked this last night and reckon the salt needs to be dialed back abit.

[@absinth64]

It’s a Parmi... but ever since my daughter was young we call it “chicken in pajamas”

[@888johnmac]

ooh that looked good .. and well done for pouring hot oil from one pot to another pot , over open flames & not becoming a human flaming torch

[@JM-gz7ux]

hahahahaha! “this whole entire meal is gluten free” oh Harry you legend! awesome mate! this is next on my list 😃😃

[@trentbrown6424]

Thanks heaps for sharing a Gluten free Parma. my son is Gluten free (10 years old) and he often feels he misses out on the good stuff, will defo be giving this one a go, would love to see more gluten free camp cooking if there is any others you have up your sleeve.

[@firetofork]

I have made a whole gluten free playlist on the channel- my wife is a coeliac so I make lots of GF stuff 👍

[@jason_advntr_6755]

The handle on the Bedourie when it is full of liquid almost got me too. Thanks for the kitchen list you made I have a set of gloves and was able to grab it before disaster. As always amazing!

[@ianmcatamney1002]

A mod for the Bedorie weld some flat steel around the rim of the lid of the Bedourie so it can hold more coals especially and around the edge. Also make two handles with triangle ends to fit the wire handles for lifting. Loved the "Parmi"

[@ferremit]

I can feel my blood pressure rise just from watching that.... A tip from someone who's been cooking exclusively with bedouries for the last 20 or so years, forget the handles like that. If your picking one up that's open, either multigrips or vicegrips on the sidewall and its as stable as a (really big) saucepan. If your trying to pick one up that's closed up, a pair of heavy wire hooks that you can hold in each hand makes it easy- I've got two of the wire shock absorber 'holder closed thingies' that they come with in the box and just flattened the hooks inline and bent the other end into a handle. Separate hooks allow you to twist one one way to stabilize the thing and also allow you to spread them apart further to help keep it in line. Your going to end up loving that bedourie over the Aussie camp oven because you get the oven, the deep saucepan AND a frying pan because unlike the aussie oven, you don't end up having to put coals on the cooking surface of the lid!

[@electrontube]

OK, I'm making this today. I deboned a chicken last night, it's been sitting in buttermilk all night and I have that sweet, sweet KFC herb and spice mix. the potatoes are sitting in cold water in the fridge and I'm just waiting for the fire to get hot. cheers

[@electrontube]

I keep coming back to this video. I kinda miss the old table, been looking for something like that for a few years now

[@AdventuringPals]

Wow. That’s a unreal looking Parmi. been craving one too since the pubs closed. I don’t think I could pull off this one but. Good on ya mate. Another great video.

[@electrontube]

I just keeping coming back to this video, even when I'm not hungry

[@electrontube]

for example, this is me... coming back. again.

[@luked8613]

Mate that's got to be the best parmi I have ever seen. Looks so good. Love your cook ups

[@RyanIngleton]

Great recipe Champion. That crunch sounded amazing mate and I love how you cook your chips. I’ll have to try that one myself 🍺👌

[@muzzap6265]

Damn Harry, you're killing me.... gonna die happy though. That Parmi looks awesome. Another Fire to Fork recipe to blow my family away with. 👍👍🤤🤤

[@benspillane2828]

Always thought the ‘parma’ referee to the ham on a Parmi not Parmesan cheese. Looks bloody epic though. Just booked a few nights on Straddie in June so might have to give this a crack

[@davidscott8926]

Love your episodes mate. You've given me some great camping ideas 🙂

[@ryanharry8117]

After watching this now I have to go eat mine camp food. 😔 looks amazing mate . And def PARMI !!!!!

[@bollza]

good stuff Harry, im waiting for the guys at Red Roads to get the large fire pits back in stock. LOL

[@roboozer4530]

keep banging the vids out man! cheers from texas!

[@alexbansgrove2863]

I’ve been making that sauce for ages but with chilli love spicy food but haven’t done anything that fancy with the chicken will have to go the buttermilk looks amazing 🤤🤤

[@markpalmer5787]

OMG... I'm salivating. Great video Harry... Cheers Mark...

[@derykzegveld7172]

It's been so long since my last Parmi, but I know what I'm making tomorrow night.

[@nolimitnati8998]

I’m drooling🤤oh man this looks amazingggggg

[@b_gonzz]

Brings a tear to my eye with how good your food looks

[@kaufman4x457]

I've never been so keen to eat a parmi in my while life

[@zbreel1232]

Looks freakin delicious!!! The 12th item in the colonel's recipe was Accent.

[@krump7429]

Jesus... kinda made my thursday taco night meal i just had look pretty shit 😂.... some how im more hungry now after eating while watching this video. 😂

[@bigehino]

They make this at KFC ? Holy crap! Not here in Texas.... please start the petition so we can have that too! Only fitting since we like everything bigger in Texas! Especially since its gluten free... haha

[@robertdaley7132]

That looks Epic! Harry. Can't wait to do it myself.

[@mozzieridd3074]

Maaaaaatttttttteeeeeee!!!!!!!!

[@robgordon8499]

OMFG that parmi looks heart stoppingly good, great recipe mate thanks heaps

[@electrontube]

I like this so much that I'm sad I can only like it once. The stupid little blue thumbs up is absolutely inadequate for expressing the amount of like I have for this. It needs fireworks and a Christmas tree and a bucket of my favorite ice cream covered in money. Flat-out amazing, I had to wipe drool from my beard at the end of the video

[@firetofork]

I'm also waiting for the hygiene comments and people cringing seeing me use a metal utensil in my metal bowl (couldn't find my wooden spoon).

[@ZL1GHZ]

Too bloody right! Has Fred been slacking off on his cleaning duties?

[@Staticmaggot89]

I came here to watch the crazys melt down about msg

[@herbertefox6000]

Oh my goodness Harry, tell you what mate I will literally eat my fingers to when I'm done "Awesome" bloody "Awesome" 👌

[@paulscarlett2028]

That’s a Covid cough for sure!! Rona’s got you!!

[@michaelgleeson1198]

That's the best Chicken Parmi ever awesome Job

[@nickcardillo5021]

I got chest pain watching that. Amazing.

[@AUSTRALIAHACKER]

Got yourself a new sub 👊

[@spoon4515]

that looks insanely good keep'em coming!

[@AussieOutlaw]

Considering Potatoes from picked to on Sale ARE Months i'm confused how you had off ones as you say.

[@shanemead899]

Yeeesssss champion!!!!!

[@tmemy4wd]

The bedourie is such an awesome camp oven... until you put liquid in it and pick it up... almost lost an entire pot of stew learning this. I just changed to my other camp ovan like yours with two handles after watching how you could pick it up, so it is funny to see you switch to a bedourie at about the same time haha! Love the recepie and will have to give this a go soon.

[@firetofork]

I can definitely see how that would happen. So far I far prefer the old camp oven. Soooo much more stable

[@tmemy4wd]

@@firetofork yep two handles for frying my cold oil chips :)

[@ladell4339]

This is a great recipe love cooking it 😎

[@staffordfairhead8027]

oh yeh trying this for sure, good work Harry

[@johnwallace5284]

Best Parmy I have ever seen. Can you please deliver one to PErth?

[@thatotherguyoutdoors]

love the videos man. awesome cooking

[@task82]

Hot oil - check Hot coals - check Bare feet - double check You're a bloody loose unit!! But geeze that Parmi looked spectacular. My only question, where's the ham??

[@jeoffreymealey]

Good call on the ham

[@SilkOCE]

This bloke is who Shauno from 4WD 247 thinks he is

[@firetofork]

😂😂😂😂

[@ChasinFreedom]

oh man, what a ripper recipe!!!

[@AncientMantis]

CAnt wait to try this

[@davidlakes6099]

Bloody awesome

[@emmylou.]

Parmie... the Victorian in me cringed. If I make this it will be known as a Parma! No apologies haha

[@jaseprofatkid7275]

Mexicans are a different bunch

[@thebob3712]

rest of aus cringes at you vics, and you do need to apologise

[@Inlay76667]

Brilliant!!!

[@captricko1]

Looks awesome man 👍🏻

[@marksomerville1275]

Bloody hell Harry, I'd sell my first born for that Parmi....feel my arteries seizing up just watching...

[@richardorsulich4698]

MSG is an awesome savoury flavour

[@tudor-vy4tr]

1 second in the video. Instant like.

[@e210dall3]

The idea is you pick up the 'a' to finish the shortened word. Hence Parma makes sense. Short for Parm...igian...a. But if you served up a Parmi I'd woof it down.

[@andrewmorgan4306]

Bloody good tucker

[@MudducksTouringAustralia]

That looks awesome mate, another great video (even without Sam there lol) Cheers Steve

[@chenderson4969]

Epic meal time spec

[@01cthompson]

We call it a chicken parm here in the states. It's served on a grinder roll. Yours looks better.

[@wikkidme755]

The Bedourie is good but don’t ever try to pick it up by the handle I guarantee you will have a bad day.. Tip 78

[@chrisrippon6176]

Looks unreal

[@cozziemoto6235]

Thank you so much for the gf meal def doing this tonight

[@WestVicOffroad]

"this is the least healthy thing I have every made" the man that made a 6kg cheese burger:)

[@WestVicOffroad]

oh and its Parma!

[@gardyjeanplong3638]

Good on ya mate. Cracker

[@old4wds_aus]

Oh shit, right in the arteries 🤣 Looks amazing

[@bigev5651]

Holy crap the branch behind you looks like someone is standing there slowing moving..

[@jayjackson85]

Suppose the wife and I will watch this.

[@stevesmith3556]

Fire and oil. Did you ever start an oil fire? I watch all your videos and it always make me nervous. 🤠

[@milesbalman9036]

I’m one of those guys that’s always looking at what gear people are using. What Sea to Summit pot is that? Didn’t think you could put there’s directly on fire?

[@firetofork]

2.7l Sigma one mate. Yeah it’s surviving the fire so far

[@sydneymowerandautomotivece4319]

Hi Harry, how did you get the new oven so even in "seasoning" colour ? Is there a benefit to them over a normal camp oven ? Thanks for the vids

[@deadeyenic6833]

ONE PARMIGIANA FOR MEEEE

[@oldm8_5263]

harry release a uncut cooking ep

[@RiveraD1988]

Cook everything ready the oven pot, put the shitty handle on it and it falls all on the floor.

[@karl4834]

Heya Harry, OZ Braai - Pit Braai / BBQ or the Red Roads fire pit? I note you've endorsed both in the past; however, it seems neither are in a position to supply the Full Monty of either of their products at the moment, guess I will have to see if Snow Peak have anything before I head off?

[@firetofork]

If you’re in a rush I’d go for the Darche. I don’t rate the Snow Peak pit- the tops rust like crazy

[@karl4834]

@@firetofork Cheers for your honesty. Am trying to wait to buy what gives you some coin but will need to spill some dosh on a fire-pit soon now that we can entertain entertaining guests in the field. Loving my Oz Braai BTW, and doing a Peri-Peri Chook on it as I comment for a latish meal

[@gregorymcleod]

I am actually allergic to MSG some of what yo u say is correct not all any 1 in Thailand that suffers from peptic ulcers are advised to stay away from MSG and Trust me that makes eating out bloody difficult in any Sout East Asian country. My problem with MSG is Headache and bloating if I eat anything with MSG my throat will burn and tingle and then headache and lastly feeling like a balloon. Took me years to work out why I could not eat KFC and several mixed herb and spices. Chinese food and most processed foods contain MSG. Even a lot of Stock cubes or chicken booster all have it. So it is out there and it does affect people.

[@peterb327]

Fanging for a parmy 🤤🤤🤤🤤🤤🤤

[@RyanIngleton]

Where did the pasta video go Harry 🤔

[@jackbyrnes3921]

Hi. I think there is too much salt listed in the recipe. The fried chicken recipe has 2 tbspn, the parmy recipe has 5 tbspn recomeded for the buttermilk. Cracker of a recipe apart from the salt. Thanks for all you share. Jacko

[@ianbell735]

It's Parma trust a state that calls potatoe cakes scallops to call it the wrong way😉

[@equ1l1ser7]

wheres the PARMA ham, no ham no PARMA

[@nathanshears5980]

Parmi or Parma, either way, it should have some shaved ham....

[@Fattrucker]

Well that looks bloody gorgeous Harry . But I think you missed a calorie . Just the one mind . Ya wouldn't want it feeling left out would ya ? I could feel my arteries thickening watching that . Good job I'd be dead from all the MSG before I had to worry about it though. Every cloud PMSL. Keep it up pal loving it . Fattrucker

[@blytography]

What did you do with the wings (last ep you said your butcher leaves those bones in)? Leave them on and eat with caution, or just take them out/off at the start? KFC-parmi-wings sounds like a hell of a combination

[@firetofork]

I got him to de-bone the wings in this one. But if they had bones I’d cut them off and fry them on the side

[@AndyL940]

Do ya recon anything is more unhealthy than that delicious quarantine meal you made a week or so back .. I doubt it . But who gives a rats I’ll die smiling with cheese on my lip ..haha . Love your work .

[@bushmancam]

What!! no bacon 🥓 hahaha 😂

[@kbawatea93]

No words. 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤

[@chrisshepherd6878]

👍👍👍👍👍

[@edwardcopas6939]

Heh Harry, What is that scraper type thing you are using to stir and mix everything? Where can I get one like that?

[@firetofork]

It’s a paint scraper from Bunnings 👍

[@edwardcopas6939]

Fire to Fork love it mate 👌🏼

[@shaunmccaw2911]

Hope you're watching this shaun.o mmmmm

[@downfan79]

Coeliacs rejoice... Thanks Harry

[@earlwright9715]

The only thing wrong with msg is the people who hate it.

[@SlinkyTheCreator]

Fucking yummo mate

[@jaseprofatkid7275]

Are you devo by how you can't lift the bodourie by the handle with it not wanting to tip over?

[@firetofork]

Yes.

[@electrontube]

as crappy as it looks, i still want that table