Thanks to Mastebuilds, I am now loving smoked tomato & garlic!
I smoked some today - in a perforated grill pan mopped with grapeseed oil first - for 25 minutes on low heat & with hickory chips, on my little gas smoker. Terrific! A fire roasted essence and just lovely!
Grilling chicken thighs over charcoal albeit on low heat today instead of my normal high, resulted in baby soft organic chicken thighs, which I rested & then sliced over brown rice fusilli pasta and added lemon zest, squeezed lemon, fresh basil, red pepper flakes, avocado oil & smoked Chadonnay sea salt (my favorite salt) and this was all tremendous!
Still in a vicious & delicious Portuguese wine rut of sorts, I paired this with a crisp and refreshing & dry Vinho Verde and that hit the spot!
Happy smoking, sipping, & devouring, to all! Cheers!!! - Leah
Such soft chicken thighs, that I never even picked up my knife once & did cut it all with a spoon!
And the smoked tomato and garlic was sensational when being scooped up against the red pepper flakes! The heat really came out! Fantastic!