I wanted to try something a little different today for my chicken. I brined the 5 legs and 4 thighs in 2 cups of buttermilk. I stirred
in 2 tablespoons of Way Out West. I brined them for 8 hours. Once out of the brine I seasoned them with just a sprinkling of
garlic pepper.
Put onto the Performer using KBB in the Vortex and 1 chunk of cherry wood on top of the grate.
Chicken is done!
Sides for tonight are corn salad and boxed pasta salad.
Recipe for the corn salad: (Courtesy of
http://thesouthernladycooks.com)
2 (16 ounce) pkgs. frozen whole kernel corn, cooked or fresh corn in summer
1 large red tomato, chopped
1 large onion, chopped
1 large green pepper, chopped
1/2 cup mayonnaise or salad dressing
Salt to taste
Cook corn according to directions on box, drain, cool. Add remaining ingredients and mix well.
Refrigerate for several hours.
I made half the recipe and also added red bell pepper.
Here’s your plate!
The chicken was fantastic! The W.O.W. added just the right amount of seasoning and the chicken taste really came through. Both
salads were great and with the corn salad you can add or subtract whatever veggie you want. Next time I make it I will probably
add some cucumber and crumbled smoked bacon.
