Cliff Bartlett
R.I.P. 5/17/2021
Saw this recipe last week from Malcom Reed. Decided to give it a try.
Seasoned the leg quarters with some AP Rub, Chipotle Chile Pepper and Cumin. Smoker running at steady 325. Pecan chunks for smoke.
Got some nice twice baked potatoes going using Gruyere.
Chicken getting up to around 160.
When they hit 170 basted with the Honey Chipotle BBQ Sauce. Your favorite sauce blended with a couple of adobo peppers and honey.
Brought the legs up to about 175-180.
Threw on some corn while the potatoes were finishing up.
Baked this Walnut and Olive Sourdough earlier in the day.
Includes walnut pieces, kalamata olives, raw sunflower seeds.
Dinner time.
Hope you're all having a great weekend. T
Seasoned the leg quarters with some AP Rub, Chipotle Chile Pepper and Cumin. Smoker running at steady 325. Pecan chunks for smoke.
Got some nice twice baked potatoes going using Gruyere.
Chicken getting up to around 160.
When they hit 170 basted with the Honey Chipotle BBQ Sauce. Your favorite sauce blended with a couple of adobo peppers and honey.
Brought the legs up to about 175-180.
Threw on some corn while the potatoes were finishing up.
Baked this Walnut and Olive Sourdough earlier in the day.
Includes walnut pieces, kalamata olives, raw sunflower seeds.
Dinner time.
Hope you're all having a great weekend. T