ul 18 2017
This was my Sunday supper, after supper
I had to fast for a test at the hospital Monday. Everything came out
well. My dog is also sick and needs his teeth cleaned, I took him to
the vet today, they started him on antibiotics and he gets them
cleaned Friday.
Spatchcocking chicken and doing on my
pellet smoker is my favorite way to do chicken. I usually brine them
overnight in a half gallon of water, 1/3 cup of coarse Kosher salt
and about a 1/3 cup of sugar, white or brown.
After brining overnight I let ir air
dry in the fridge about 2 hours. I then cut two slits in each breast
and one in each leg. I wet down some with red wine vinegar, added
smoked paprika and Penzey's Galena St. rub and rubbed it all in. It
went in the fridge a couple hours before smoking.
My Greek salad was a red pepper, large
garden tomato, a half an English cucumber, med. Sweet onion, dried
garlic flakes, Italian blend seasoning, a little dried parsley, salt, pepper 4 or 5 turns of olive oil and a few chugs
of red wine vinegar. I had feta cheese to serve on top.
The chicken went on my Traeger for 45
minutes of smoke, 250 deg. Grill level then went to 300 deg. Grill
level and took just over and hour to get to 165 deg.
I trimmed some new red potatoes and
steamed in my instant pot for 10 minutes. I added 4 pats of butter
and coarse salt and tossed to coat. They went in a grill basket and
on the smoker the last half hour.
I toasted some of the Asiago Ciabata
buns to have with my supper. It all tasted great, chicken was very
moist and tender.
For the Greek Salad
The salad
Chicken ready to smoke
Chicken & Potatoes done
Chicken resting
My salad
My supper
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