I tried a BBQ twist on a pretty classic dish. Ordinarily this would be cooked covered in the oven. I chose my WSM for some hickory smoke and therefore went lid off. I added chicken stock to compensate for the lack of a lid so things didn't get over done.
First a lil S&P for a dry brine on a wire rack.
Here's my obligatory raw garlic shot with some of the players.
The chicken was seared skin down on Blackstone
And then in to the pan with a touch of garlic, S&P, dry thyme, and chicken stock. Then on to the WSM at 350.
Whipped potatoes were seasoned with a bit of the roasted garlic puree left over from my previous cook.
Then on to the plate with whipped roasted garlic potatoes and some green beans that were first blanched then brought to temp in the pan with the others.
Everything picked up a nice bit of smoke without overwhelming. Also, the slow cook on the garlic cloves in stock made for really delicious, not too punchy, garlic flavor.
First a lil S&P for a dry brine on a wire rack.
Here's my obligatory raw garlic shot with some of the players.
The chicken was seared skin down on Blackstone
And then in to the pan with a touch of garlic, S&P, dry thyme, and chicken stock. Then on to the WSM at 350.
Whipped potatoes were seasoned with a bit of the roasted garlic puree left over from my previous cook.
Then on to the plate with whipped roasted garlic potatoes and some green beans that were first blanched then brought to temp in the pan with the others.
Everything picked up a nice bit of smoke without overwhelming. Also, the slow cook on the garlic cloves in stock made for really delicious, not too punchy, garlic flavor.
