Royal chicken, second chance

[Gary London]

I gave Prince Charles a second chance today and cooked some Duchy of Cornwall Organic wings.
Tips left on. I just can't snip then off.

I put the usual potato based dish (Hasselback Charlotte pots with shallots and bell peppers) on the bottom grill.
This was to give me more room on top although it does make it difficult to give the spuds a stir. They came out OK.

I will let the royal family off today. The wings were fine. I used some jerk rub and Franks hot sauce on most of them. Some Stubbs with a splash of Sriracha on a few.

And the plated meal. Topped up with a bit of sirloin steak I found in the freezer, plus yesterdays leftover coleslaw.

I am a bit boring with the potatoes. I find Hasselbacks using waxy potatoes like Charlottes cook evenly and don't fall apart too easily. Other than that it has to be baked ones, the twice cooked ones are great.

Plated up.

 

[Rich Dahl]

Picture perfect cook Gary. Glad to here the royal family is back in your good graces.

 

[Cliff Bartlett]

The Queen would be proud. Looks delicious and very regal.

 

[Bob H.]

Your plate has a Royal look about it Gary!

 

[Michael C.]

Wings and Taters looks fantastic!!!! Awesome cook!!!! Looks very tasty from this side of the pond! Great job!!!!

 

[John Sp]

Great cook Gary - I love the idea of doing the Hasselbacks in the 'basement'. Glad to hear the Price of Wales has tightened up his quality control...

Regards,

John

 

[Timothy F. Lewis]

Once again, I agree with John,
The "Basement Hassleback" project is inspired! I will be trying that technique soon!

 

[Gary London]

"Basement Hassleback" I like that.

It is a struggle to get enough space on the top deck with the pans I have.
The only problem is being able to give the Basement pan a stir if the top deck is busy.
It came out fine, with but obviously the ones near the heat were a bit crispier.
Maybe with the coals on one side only I can flip the open the grate to stir the spuds and spin the pan around.
I will experiment.