Well, we had the family over for a little cookout and I decided it was about time for me to try some roadside chicken...
We started things off with a little appetizer to keep the masses at bay while the rest of the meal was cooking. Pita chips with herbed goat cheese and garlic cheese spread.
Here is some bacon cooking in the CI skillet. This was used in the Bacon Mac & Cheese. I love bacon and I love mac & cheese, why not put the two together?!?! Plus cooking the bacon in the CI got it good and greased up for the mac & cheese magic that was to come...
So I had plans to take lots of photos during the cook, but RSC takes a little attention. Plus, I've never used my WSM as a high temp grill before, so needless to say I had a steep learning curve. Let me tell you, if you let it, that joker will get hot. I didn't have a thermometer in there, but I'm confident it was well over 400F! The lack of hair on my knuckles can vouch for that.
So as I mentioned the RSC was cooked on the 22.5 WSM with no water pan on the lower grate. I marinated it for about 7 hours with no oil and then basted every 5 mins or so. We did boneless skinless breasts, drummies, and thighs that I deboned, but kept the skin on. The side dishes included bacon mac and cheese (fantastic and almost upstaged the RSC), grilled broccoli, and grilled tomatoes (from the garden mind you). Here is the spread.
The RSC was fantastic! The inferno known as my Weber Smokey Mountain got the breasts a little too done, but the nice fatty thighs and drumsticks took the heat well and stayed nice and juicy. The skin was really crispy and so flavorful too. The bacon mac and cheese was as good as it sounds. You really can't go wrong with mac and cheese, but adding bacon... wow! Super cheesy, super creamy, and just the wright amount of crunch from the breadcrumb and bacon crust. The broccoli and tomatoes were excellent too, but lets be honest. They were a little over-looked with the other dishes sitting next to them.
To wrap up the whole meal, we put a little dessert on the grill. Ripe nectarines brushed with honey and brandy then grilled until caramelized. We filled them with pecans mixed with brown sugar, butter, and cinnamon, and topped it off with some mascarpone cheese mixed with sugar and lemon zest. If you haven't had mascarpone this way, think cheesecake. These were awesome. We will definitely be making these again (soon).
Thanks for looking!
We started things off with a little appetizer to keep the masses at bay while the rest of the meal was cooking. Pita chips with herbed goat cheese and garlic cheese spread.
Here is some bacon cooking in the CI skillet. This was used in the Bacon Mac & Cheese. I love bacon and I love mac & cheese, why not put the two together?!?! Plus cooking the bacon in the CI got it good and greased up for the mac & cheese magic that was to come...
So I had plans to take lots of photos during the cook, but RSC takes a little attention. Plus, I've never used my WSM as a high temp grill before, so needless to say I had a steep learning curve. Let me tell you, if you let it, that joker will get hot. I didn't have a thermometer in there, but I'm confident it was well over 400F! The lack of hair on my knuckles can vouch for that.
So as I mentioned the RSC was cooked on the 22.5 WSM with no water pan on the lower grate. I marinated it for about 7 hours with no oil and then basted every 5 mins or so. We did boneless skinless breasts, drummies, and thighs that I deboned, but kept the skin on. The side dishes included bacon mac and cheese (fantastic and almost upstaged the RSC), grilled broccoli, and grilled tomatoes (from the garden mind you). Here is the spread.
The RSC was fantastic! The inferno known as my Weber Smokey Mountain got the breasts a little too done, but the nice fatty thighs and drumsticks took the heat well and stayed nice and juicy. The skin was really crispy and so flavorful too. The bacon mac and cheese was as good as it sounds. You really can't go wrong with mac and cheese, but adding bacon... wow! Super cheesy, super creamy, and just the wright amount of crunch from the breadcrumb and bacon crust. The broccoli and tomatoes were excellent too, but lets be honest. They were a little over-looked with the other dishes sitting next to them.
To wrap up the whole meal, we put a little dessert on the grill. Ripe nectarines brushed with honey and brandy then grilled until caramelized. We filled them with pecans mixed with brown sugar, butter, and cinnamon, and topped it off with some mascarpone cheese mixed with sugar and lemon zest. If you haven't had mascarpone this way, think cheesecake. These were awesome. We will definitely be making these again (soon).
Thanks for looking!
