Mike Coffman
TVWBB Olympian
Since I am on vacation this week I decided to grill or smoke something every night.
Per Mr. Lampe’s request on one of my other cooks this one is for him.
First off a couple of white potatoes that were put in kosher salt for about 4 hours.
The potatoes were put on the Performer with lump charcoal and 1 chunk of green apple wood.
Chicken leg quarters were marinated for 8 hours in Italian salad dressing. They were then coated
with a rub that I put together from All Recipes. Put on a rack with some apple juice in the pan.
Temperature at the dome is holding at 350.
Chicken and potatoes are almost done so added some cob to the Performer.
Chicken and potatoes are done and were tented with foil until the corn is done.
Corn is done!
Here’s your plate Mr. Lampe. I know it’s not your normal full plate so consider it an appetizer until
your dinner is ready.
(Hope you realize Jim this is only in fun!)
Everything was delicious!
Thanks for looking!
Per Mr. Lampe’s request on one of my other cooks this one is for him.
First off a couple of white potatoes that were put in kosher salt for about 4 hours.
The potatoes were put on the Performer with lump charcoal and 1 chunk of green apple wood.
Chicken leg quarters were marinated for 8 hours in Italian salad dressing. They were then coated
with a rub that I put together from All Recipes. Put on a rack with some apple juice in the pan.
Temperature at the dome is holding at 350.
Chicken and potatoes are almost done so added some cob to the Performer.
Chicken and potatoes are done and were tented with foil until the corn is done.
Corn is done!
Here’s your plate Mr. Lampe. I know it’s not your normal full plate so consider it an appetizer until
your dinner is ready.
(Hope you realize Jim this is only in fun!)
Everything was delicious!
Thanks for looking!
