How You’re Cooking Chicken Wrong

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If you aren’t smoking your meats this summer you’re wasting your time and taste buds. I’ve written about my love affair with turning my Weber grill into a smoking machine and have educated many friends on the setup.

The flavor rewards of smoking are huge. Grilling chicken often leads to tough and dry substances, while cooking low-and-slow produces moist, tender and flavorful meats.

This feast used a smoked fryer chicken (backbone removed) as the protein for a huge salad. I brined the bird (no name given) in beer and line juice before sliding it on the cool side of the grill for 90 minutes. The result was an incredibly crispy skin with a deep red hue.

The salad was romaine, arugula, carrots, cucumber and red and green onions. All topped with my patent-pending BB-ANCH!

Plus, the special treat were homemade tortilla crisps dusted with herbs and spices to add another crunch to the salad.
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