5 boneless skinless chicken thighs that I marinated for a couple of hours in buttermilk. I then used
the food processor to crumble some French fried onion rings. Thanks Pappy for the suggestion from
the last time I did these. Along with the chicken I cut up a package of Conecuh sausage. I seasoned
the onion rings with Mo Rockin.
All put onto the Old Smokey, using ¾ chimney of KBB and a small chunk of hickory.
Chicken and sausages are done!
Plated with some boxed cheesy scalloped potatoes.
Delicious meal! Some of the best Conecuh I have done. Crunchy on the outside, melt in your mouth
on the inside. I believe I am going to like cooking on this cooker. I need to work on using a little less
charcoal for shorter cooks. I am thinking about ribs tomorrow and using a snake for the charcoal or
one of my charcoal baskets. One other VERY important thing I learned was don’t hold the lid when
turning the chicken and let it hit your leg, especially if you are wearing shorts. Ouch!
I guess I am
used to the Performer and having a place to hang the lid. I did order the bracket for the lid so maybe
this will help.
