Pig_Farmer
is Blowin Smoke!
So, I was planning on doing this cook on Saturday but I got too involved in playing with my Blackstone (yeah, I know how that sounded). I brined the chicken in Kosmos “Chicken Soak” overnight and part way into Sunday. Removed from the brine and trimmed up the chicken a little. Dried it and rubbed some EVOO all over. Seasoned it with some JP Custom Smoke “Sweet Heat”. Added a little black pepper. And sat her down on a can of La Cumbre Malpias Stout. I had to cut the can down to make it fit. I then cut up some potatoes and put them in the pan around the chicken and drowned them in the same beer. Put it all on the Weber at around 280°. Pulled it off when breast was 180ish and thigh was around 170ish. Skin was nice and crispy, not burnt. Taters were done with a taste of stout beer. I thought the taters were great but the wife was not impressed. She’s not a beer drinker and not a fan of the taste of beer on her taters. Green beans, nothing special. Bacon grease and seasonings. All in all, it was really good. It had great flavor and was super moist.
