Decided to fire up the smoker today, but wanted to keep it simple.
I broke down the bird and added some additional legs.
Simple Injection into the breasts of chicken stock
I used my low sodium rub
Smoked with a blend of black cherry and apple
Smoke temp 275
2-1/2 hours in the smoker
15 Minutes under the broiler to crisp up the skin.
Twice Baked Mashed Cauliflower
-Two heads of Cauliflower, boiled for 20 minutes, drained and let rest in a covered pan for 20 additional minutes
-Placed the Cauliflower in the food processor with 1/4 Cup Greek Yogurt, 1/3 cup graded parmesan Cheese ( grated myself, if using store bought I would cut in half), 2 cloves finely chopped garlic, 2 TBS coarse chopped parsley, 2 tsp black pepper, and a 1/2 tsp of fine sea salt.
- Blended until semi smooth (I do not like it totally smooth and whipped)
- Placed in foil pan that I had coated with Walnut oil
- Sprinkled about 4 TBS of cooked crumbled bacon, 4 Chopped Green Onions, and 1/4 cup of a 4 cheese blend
- Drizzled some Garlic infused olive oil over the top
-Smoked with the Chicken (on the rack above the chicken) for 45 Minutes
-Placed under the broiler while the chicken rested to crisp up the cheese and bacon
It all turned out great.
Of course in typical fashion, I only took pictures of the finished product....working on getting better with the picture thing :)