Haastyle
Full Fledged Farker
- Joined
- May 2, 2013
This was my entry into the Pie Throwdown. I do lots of demo cooks on Facebook and for this reason I am using my Weber. I had a number of questions from people on how to smoke at home when you don't have smoker. Very pleased with it all.
I took the skin off the chicken thighs to really let that smoke come through.
I'm going to grind the broccoli stalk, but I wanted small florets so I trimmed it tight. All of broccoli will be used.
Made a bechamel for my cheese sauce. Then I melted in Gruyere and Gouda away from the heat. Taste and adjust for salt.
mixed cooked rice with my veg I sweated.
Layer of Smoked Chicken
Layer of Broccoli, then all the cheese sauce.
Rest of the rice mix on top.
Lid on and Egg yolk wash.
Cuts clean.
Just enough sauce to make this moist but not sloppy. Gruyere and mushrooms are always a match made in heaven. The smoke flavor was really picked up by that cheese sauce as well. The broccoli wasn't overcooked either. Very pleased with how this turned out.
I took the skin off the chicken thighs to really let that smoke come through.
I'm going to grind the broccoli stalk, but I wanted small florets so I trimmed it tight. All of broccoli will be used.
Made a bechamel for my cheese sauce. Then I melted in Gruyere and Gouda away from the heat. Taste and adjust for salt.
mixed cooked rice with my veg I sweated.
Layer of Smoked Chicken
Layer of Broccoli, then all the cheese sauce.
Rest of the rice mix on top.
Lid on and Egg yolk wash.
Cuts clean.
Just enough sauce to make this moist but not sloppy. Gruyere and mushrooms are always a match made in heaven. The smoke flavor was really picked up by that cheese sauce as well. The broccoli wasn't overcooked either. Very pleased with how this turned out.
