My new blog post, note that I just copy it all here so there is little reason to go there.
In my continuing idea of fusing the flavors of my American and Japanese heritages, I present this dish. It leans on a traditional combination of Japanese and Chinese flavors and techniques with my preference for putting everything in the kettle for cooking. So, I present in full title, Applewood Smoked Chicken with a Ginger, Garlic and Scallion sauce with brown basmati rice and garlic dry fried beans.
I started with a organic, cage free chicken breast (this matters as it is larger than a normal pen-raised factory chicken) which was split and rubbed with an Chinese inspired rub. This was wrapped tightly and placed to rest and come to room temperature. A fire was started and allowed to come to 350F with two small chunks of apple wood, total size about the size of a man's fist. Here is the chicken on the grate.
In about an hour, the chicken was ready. I do not turn or adjust the chicken during cooking, I make sure to place the thickest part of the chicken towards the fire and let the kettle do it's thing. This is the result I got, my goal always is to get the chicken just done
I removed a breast and sliced it, in this instance I wanted the skin crispy, so when slicing, I turn the skin down and slice through the breast and skin with a sharp-thin bladed knife. I used less than one-half of a breast for dinner, it was plenty due to the size of the breast. I find that to my taste, the organic cage-free (a misnomer for sure) chicken breast is easier to cook correctly and tastes better as well. I then made an infused oil using thin sliced scallions (white part only), fresh ginger and fresh garlic and a little secret pepper sauce. This was brought to a high heat and poured over the chicken after plating. Here it is with some brown basmati rice and green beans with garlic.
This was some good stuff, the chicken was cooked perfectly moist and the oil was intensely flavorful and savory. The beans and rice made this an incredible dinner.
Please note: recipes will follow in a day or two, I really needed to post something. Recipes do not yet exist.