Saturday, 29 June 2013

Smoked Chickums

When it gets really hot, and we're pushing about 106 here today, most people forgo cooking altogether, which I understand. But I still think cooking outside is a viable option. Not the last minute BBQ, but something close. If you spatch a chicken and just set it to smoke for a couple of hours, do it way ahead, it takes on a lovely hue. The seasoning is just salt, pepper and thyme. This is over oak. Then just chill it, and when dinner comes around you have something ready to go. Shred it, with a little lime and chili on a tortilla or good sturdy roll. Or a dribble of soy and sesame on top of cold noodles. This is good stuff.

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