Yesterday I pulled back the skin on the thighs and legs. I seasoned them with a hot version of Fine Swine and
Bovine. I then recovered them, then mixed 3 TBL of kosher salt with 1 TBL of baking powder, seasoned the skins
with this mixture and set them uncovered in my refrigerator for the next 28 hours. The fingerling potatoes were
put on firewire then given a bath of EVOO and seasoned with the same FSB. The sweet peppers were cut in half,
stuffed with a mixture of cream cheese and 1 TSP of smoked jalapeno powder. I then covered them with Wright’s
pepper bacon.
Put into the Grid Iron using cherry pellets and initial temperature of 200 for the first 30 minutes. BTW it is a
beautiful 82 degrees today in SE Georgia!
Potatoes and peppers are done.
Chicken is done!
Here’s your plate!
Chicken was super juicy, very flavorful and had almost fried crispy skin. I have used the kosher salt/baking powder
mixture before but it was not as good as this time. I believe that is because of the 24 plus hours in the dry brine
this time versus just a few hours. The peppers turned out great as the smoked jalapeno powder, along with the
pepper bacon, gave them a nice kick.
Thanks Teesquare for the hot mix of the FSB. It was phenomenal on chicken and the potatoes!