My husband had been angling to get a smoker the past couple years, but we had yet to find one that was in our price range, while sill being fairly quality. We managed to find one last week, and put it into use on Saturday. We have a beef brisket on order to do next weekend, but for our first venture, we went with chicken. We served it with a country-style potato salad and some Swiss chard from our garden.
For the chicken, there really is nothing to it. For prepping, I removed the backbone from each chicken and then flatten it out. I seasoned the outside with salt and pepper, put it on the smoker, and let it go for about 4.5 hours. Next time, I’ll work to try to season the chicken under the skin because I think that would give the bird more flavor, and I’ll probably pull it off the smoker after 4 hours.
Country-Style Potato Salad
- 1 1/2 pounds yellow/gold baby potatoes, sliced
- 4 slices bacon, diced
- 4 green onions, sliced thin
- 3 eggs, hard boiled and roughly chopped
- 2 heaping tablespoons home-made mayo, recipe below
- 1/4 cup cornichons, chopped
Cook potatoes in pot with salted water until just cooked through, about 12 minutes. Bring them first to a boil, and then reduce heat down to medium-ish to cook them. Drain and set aside in a large bowl.
Cook bacon in a skillet over medium heat until cooked and browned. Drain off grease and add bacon to potatoes.
Mix mayo with cornichons and some salt and pepper. Add mayo along with green onions to potatoes and mix thoroughly. Add eggs and gently mix in. Taste to see if any more salt or pepper is needed. Serve cold or at room temperature.
Homemade Mayo (or Aioli)
- 2 eggs
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon dijon mustard
- 1 cup vegetable oil
- Juice of 1/2 lemon
Put eggs, vinegar, and mustard in blender. Blend up. Remove inner lid from blender top, and slowly start pouring vegetable oil to egg mixture. Start adding oil very slowly, just a few drops at a time. As mixture starts to thicken and actually start resembling mayo, you can start adding the oil a little faster. Keep going until you have used all the oil. Once all of the oil has been added, your mixture should be pretty thick. Mix in lemon juice and season with salt and pepper.
A couple notes on the mayo/aioli. Most ones include minced garlic, but I did not want the overwhelming garlic flavor in my potato salad, so I opted out. Also, finishing the aioli with olive oil is very common, but I just chose not to because I did not feel like olive oil had the right flavors for my salad. However, there are so many ways to “jazz up” an aioli to use as an accompaniment to many dinners – rosemary, roasted garlic, roasted red pepper, herbs- its endless really, and add it to a sandwich, steaks, fish, fried foods, you name it. It should keep in the fridge for about a week.