DrMike
Ballistician
- Nov 8, 2006
- 37,314
- 5,979
I didn't take any pictures, but I am a hero this evening, nevertheless. I prepared a delightful rub last evening and prepared a fat hen. The rub was made up with brown sugar, smoked paprika, powdered ancho pepper, coarse sea salt, cumin, white pepper, thyme and oregano. I loosened the skin and rubbed under the skin. Then, I sealed the chicken in a large freezer bag and let it set for twenty-four hours. This was placed on the Traeger for about an hour and twenty-minutes (until the thickest part of the thigh registered 170 F). I rubbed a few potatoes with avocado oil and sprinkled them with kosher salt before placing them on the grill for the time the chicken was smoking. About fifteen minutes before the chicken was ready to come off, I placed a couple of portobello mushroom caps on the grill. These were prepared by brushing with avocado oil and the caps sprinkled with sea salt, freshly ground pepper, finely chopped fresh basil and finely chopped fresh oregano, all topped with grated mozzarella cheese. The carcase will be used to prepare a rich chicken soup and the left-over smoked chicken will become smoked chicken salad for lunches for the next couple of days. I do believe it was a hit with Mama. Hmmmmm. Should be good for a few more toys for the reloading room. Just so happens that I have some new dies arriving this week. :grin:
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