Tried out a new recipe for barbeque chicken yesterday and I’m pleased to report that it was one of the best results I have ever had. I started by stuffing two brined whole roasting chickens with fennel, green onion, jalapeno, garlic and dried ancho pepper, all which had been tossed together with a rub consisting of ancho chili powder, kosher salt, fresh ground pepper, fresh thyme and rosemary. Then, with a bit of minced garlic and butter spread beneath the skin, a sprinkling of the rub over the top, the birds were trussed and put onto the back of the smoker for about three and half hours until the thickest part of the thigh was 165 degrees. This recipe was in the most recent Food and Wine magazine and I highly recommend it.

The grilled jalapenos stuffed with cheese and corn were a tasty appetizer, especially with cold beer in the 90 degree heat. When the ribs and chicken were done, covered and resting, I added two beef tri-tips, four links of Chappell Hill sausage and 16 ears of corn to the grill. It all came together with Carolyn’s expertly prepared potato salad, coleslaw and pinto beans. And although the new ice cream maker presented everyone with an engineering challenge that was never overcome on this day, a quick trip to the corner market produced a fine alternative in the form of a half-gallon of Blue Bell Homemade Vanilla ice cream.

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