Jim H.
TVWBB All-Star
Sometimes, you just want to stick to the basics. We have family in town for a funeral and I wanted to grill something for them. Got a late start because we were talking, and I didn't have time to marinade or brine some chicken thighs before cooking them, so I sprinkled on a little homemade dry rub and let them sit for 30 minutes while I got everything else together. Peeled & chopped up some potatoes for crash hots and washed salad greens for a fairly quick dinner.
As usual, I didn't think to take any pics before grilling, but that's not a bad thing. One day I aspire to create complete posts that look as good as Lampe, Wolgast, Corell and Solak, but until then, I have to rely on my spotty memory to remember to take pics while cooking. Maybe I need a script to remind me to take pics at different intervals while the process unfolds. Will have to work on that!
Now for the good stuff. Half a chimney of KBlue, one cherry chunk and one apple chunk for flavor. I'm always concerned about oversmoking chicken, so I go lightly on the smoke wood. It should compliment the chicken, not overpower it.
Plated pic. For the crash hots, I didn't parboil long enough, so they were a little less mashable than I like before I put them in the oven, so I added some butter & EVOO, along with Penzey's Forward, garlic salt & some Penzey's Tuscan Sunset.
Thought about saucing the chicken, but I was already serving dinner later than I wanted, so I went without. Amazingly enough, the chicken tasted like... well... Chicken!
Sometimes, simple is best. Chicken had a great crispy skin, crash hots were buttery and moist and the salad was... salad. Dinner doesn't have to be fancy, just good. This meal covered that perfectly.
Thanks for looking.
As usual, I didn't think to take any pics before grilling, but that's not a bad thing. One day I aspire to create complete posts that look as good as Lampe, Wolgast, Corell and Solak, but until then, I have to rely on my spotty memory to remember to take pics while cooking. Maybe I need a script to remind me to take pics at different intervals while the process unfolds. Will have to work on that!
Now for the good stuff. Half a chimney of KBlue, one cherry chunk and one apple chunk for flavor. I'm always concerned about oversmoking chicken, so I go lightly on the smoke wood. It should compliment the chicken, not overpower it.
Plated pic. For the crash hots, I didn't parboil long enough, so they were a little less mashable than I like before I put them in the oven, so I added some butter & EVOO, along with Penzey's Forward, garlic salt & some Penzey's Tuscan Sunset.
Thought about saucing the chicken, but I was already serving dinner later than I wanted, so I went without. Amazingly enough, the chicken tasted like... well... Chicken!
Sometimes, simple is best. Chicken had a great crispy skin, crash hots were buttery and moist and the salad was... salad. Dinner doesn't have to be fancy, just good. This meal covered that perfectly.
Thanks for looking.
