Post by jimz on Mar 30, 2015 9:59:01 GMT -6
What a beautiful weekend. I knew I just had to, wanted to, barbecue Sunday, so I did all my yard work Saturday. Nate you put me in the mood for spud salad with your post the other day. So I got a early star by making roasted potato potato salad. The dressing was a ratio of about 3/4 mayo to 1/4 strained plain yogurt, and a big dollop of Zat's mustard. Mixed in with that was plenty of garden chopped dill, parsley, and tarragon. Added some Hungarian hot paprika, turmeric, dill seed, and celery seed, then mixed well. The potatoes I used were red potatoes. After they bake, I cut them up in cubes leaving the skin on. I gently folded them in the salad dressing with chopped red onion, garlic, celery, and chopped boiled egg. Into the serving bowl it went, with more sliced egg on top, sweet Hungarian paprika, parsley, and dill.
Wood of choice today was pear wood.
As always I got to roast a red pepper right on the wood to get some of the smoke infused.
After the pepper was nicely chard and cooling off in ice water, I put some of my fresh Cajun Kielbasa on to indirect hot smoke.
That is about a 1 1/4lb link.
While the sausage is smoking, its time to get the rest going.
Red pepper is all fixed up. A little salt, pepper, olive oil, and apple cider vinegar.
Chicken has been marinating in a mix of lemon juice, soy sauce, oyster sauce, brown sugar, sesame seed oil, Sambel Oelek hot sauce, fine diced ginger, and garlic.
Sausage is looking good!
Time to get the chicken on.
Darn, skin stuck on a couple of pieces. So much for Pam, no problem though.
Chicken finished cooking on the indirect side.
Time to chow down. Had roasted sweet spud with the meal.
Talk about gooood!
Yes it was a beautiful and delicious day! -JimZ
Wood of choice today was pear wood.
As always I got to roast a red pepper right on the wood to get some of the smoke infused.
After the pepper was nicely chard and cooling off in ice water, I put some of my fresh Cajun Kielbasa on to indirect hot smoke.
That is about a 1 1/4lb link.
While the sausage is smoking, its time to get the rest going.
Red pepper is all fixed up. A little salt, pepper, olive oil, and apple cider vinegar.
Chicken has been marinating in a mix of lemon juice, soy sauce, oyster sauce, brown sugar, sesame seed oil, Sambel Oelek hot sauce, fine diced ginger, and garlic.
Sausage is looking good!
Time to get the chicken on.
Darn, skin stuck on a couple of pieces. So much for Pam, no problem though.
Chicken finished cooking on the indirect side.
Time to chow down. Had roasted sweet spud with the meal.
Talk about gooood!
Yes it was a beautiful and delicious day! -JimZ