I was feeling sporty tonight and decided to cook two nights in a row, which has been a rarity of late. So just as I was about to bust out a big hard back cook book, I thought I would check on my list of blogs that I follow to see if there was something there first. The first site I went to was Food-Fire and the first thing I saw was a recipe for Buffalo Chicken.....so that is what I did.
This is basically a spatchcock chicken cook where you put the veggies in a dish on top of the plate setter and then the chicken on the grate on top of the veggies. The juices from the chicken flavor the veggies, and I also like the smoky flavor that the veggies soaked up being on the egg.
I started with some veggies that I chopped up and put into an aluminum pan. I then lightly coated the veggies in olive oil and seasoned them with salt and pepper. I then spatchcocked the chicken (I do completely remove the back bone) and coated it with olive oil and rubbed it down with my favorite rub not forgetting to get some under the skin.
I then put the chicken on the grill over the veggies, and cooked it skin side up for the first 30 min. I cooked everything with a mixture of Pecan wood chunks and Apple wood chips. After 30 min, I flipped the chicken and stirred the veggies. I cooked for another 30 min and then pulled the veggies and covered them tightly in foil. For the final 15 min or so, I basted the chicken with Suck Creek Wings hot sauce until the chicken hit 160 degrees in the breast.
I then carved up the chicken and served it with the veggies. It was excellent and I truly have to give all the credit and thanks to Food-Fire because this meal just entered the rotation!
First let me say this is not a post about me making real New York pizza.....I wish it were! I just got back from a week in the Big Apple for a mixture of business & pleasure and I got to take in some of the best pizza in the country. My three favorites are John's, Lombardi's, and Grimaldi's.
So having been away from my egg and wanting to do something rather quick, I decided to cook some pizza. Now I was a bit lazy tonight and just went with the pre-made crust. Partially to add some NY flare, and partially because I felt bad about using the pre-made crust, I used fresh chucks on mozzarella on one pizza. Ripping the mozzarella by hand and placing it on the pizza to melt in the oven is the way that they do it at Lombardi's and it definitely made a big difference to all those present. I will no longer be using the bags of shredded cheese, that is for sure. Man, I love pizza!