Chicken in the Smoker

 

Chicken was brined with salt, apple juice and honey for about 20 mintes, seasoned with Cajun seasoning and smoked with apple wood @ 250º and spritzed about every 20 minutes with apple juice until they reached a temperature of 165... about 3 1/2 hours.

Greek Style Roasted Potatoes

3-4 Servings

1 lb.+ 5 oz. Gold potatoes or red 

1/4 C. water

1/4 C. lemon juice 

2 tsp. chicken bouillon  1/2 tsp. salt 

2 tsp minced garlic or 1/2 tsp granulated

2 tsp.dried or 2 T. fresh thyme

2 tsp dried or 2T fresh rosemary

Coleslaw was a copycat KFC recipe. 

1. Preheat the oven to 400 °F (205 °C) and get out a rimmed non-stick baking sheet (mine was about 11"x7") or line a rimmed baking sheet with heavy duty foil. The potatoes tend to stick towards the end of the roasting process.
2. Wash, peel (if desired) and cut the potatoes into approximately 1"x3/4" chunks.
3. In the prepared pan, mix together the water, lemon juice, olive oil, bouillon, and salt. You can alternatively mix those ingredients in a bowl and then coat the potatoes in it, but I prefer to not dirty up another dish.
4. Add the potatoes and stir to coat in the liquid.
5. Cover the pan with foil and bake for 40 minutes.
6. Remove the pan from the oven, uncover, and add the minced garlic (you can add it during the last 15 minutes of baking if you're worried about it browning too much), thyme and rosemary. Stir to evenly distribute the garlic and herbs.
7. Bake for another 30-35 minutes, stirring every 10 minutes. Keep an eye on the potatoes towards the end. Depending on how large the potato chunks were, you may need more or less time.
8. Once they're crisp, remove them from the oven and let them sit for about 5 minutes. Salt to taste.
9. Serve. These are best warm or at room temperature.
10. Refrigerate leftovers in an airtight container for up to 4 days.