I made this last night, but didn’t have time to post it up, until now. I was looking forward to this cook all day and couldn’t get home fast enough!
A 10” Lodge skillet was the call for some cubed up red potatoes. I used a mix of crushed herbs, granulated garlic, granulated onion, kosher salt and fresh cracked black pepper, with EVOO drizzled on top. I also squeezed the juice of ˝ of a lemon in the pan too.
The carrots were mostly just roasted over the fire, until they were tender, but got rolled around in the skillet for extra flavor a couple times.
The asparagus got granulated garlic, kosher salt and fresh cracked black pepper, with EVOO drizzled on top.
Before I went to work, I put a 5.5lb whole chicken in a basic brine and let it soak for about 6 hours. I drained off all of the liquid and got it ready to put on the rotisserie. I also added a light dusting of Weber “Beer Can Chicken” seasoning, to the outside of the bird. The rotisserie was fired with a full, split chimney of KBB.
I used a 2:1 mix of RO Lump to Stubb’s briquettes, on the grill cooking the veggies, and I could really taste the flavor of the lump charcoal, in the potatoes, and it was good!
Topic: Tuesday Cook - Chicken and Potatoes (Read 939 times)