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.
:)
ReplyDeletePardon my ignorance, but when you say "smoke" do you mean cooking the chicken in a real smoker?
ReplyDeleteWhat is all this crap here among the comments? Mark, sorry for the delay in responding, I was away. YES, it is hot smoked slowly until done. I guess you could also call that real BBQ.
ReplyDeleteThanks Ken. I had the pleasure of listening to your talk in London the other week.
ReplyDeleteAt the sight of this picture, I feel very hungry and want to eat badly.
ReplyDeleteI like the way this simple gourmet recipe is... why? well less fat because you wont using much oil and the smokey flavor is a delight!
ReplyDeleteHi there! Can I get the recipe for this one? Because I want to make this and probably share it my blog... Is that possible? my blog is at http://foodsuncovered.wordpress.com/
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