I will be roasting a couple of chickens in my Primo XL. I picked up some new potatoes and plan on positioning them under the chickens in a pan. The chickens just have truffle salt and pepper on them.
Sounds like a good plan to me. The temp will be lower below the grill, so if the potatoes don't quit get done, a microwave is your friend. Smaller new potatoes should cook though.
Nothing not to like about that idea. Chicken and sausages are my go to meal. Potatoes underneath, and you've just about got your meal. I'm thinking about how to do this with the SnS. A hovergrill would do the trick.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Karon Adams Consort of the Flame Cooking is a Sacred Endeavour
Big Poppa's Drum conversion
Maverick wireless meat & grill thermometers
Thermopen Instant Read Thermometer
Pit IQ blower
same concept as Baked Beans under the BBQ. there are SO many ways to use the drip from your BBQ. everything from sauces to complete second, even third dishes. I catch my drip in a water pan so I can use it for making sauce. I also add a couple of pig trotters under the meat to add to my drip. not to use the dripping is a HUGE waste of smokey meaty goodness. You're onto something wonderful, here. You can, since you're catching the drip, add an emulsifier to the fluid that cooks off the potatoes and make an amazing sauce for the potatoes. Drain it off, mash one or two fo the potatoes, add maybe a pinch of mustard powder. whisk it will over heat and then you can add some COLD cream or pats of butter to thicken it up, any flavor adds you like, and you have a gorgeous creamy sauce for those taters that is PERFECT with your main dish because it was made with exactly the spice/smoke profile.
Comment