Easy BBQ Dinner!
What better way to enjoy my new BBQ area than to BBQ?
In a previous post, I showed FoodTribe my new BBQ and out door lounge areas. To celebrate the completion of that big project, I fired up my kamado grill for some low-and-slow smoked chicken and mac n' cheese! I wanted something on the "quick" and easy side so that I could maximize my lounging time while drinking beer and watching Australian Supercar Racing on Motortrend. A whole chicken fit the bill, as a chicken only take three to four hours on the smoker before you get a tender, smoky dinner!
To prep the chicken, I prepared it spatch cock style, and rubbed it down with BBQ dry rub. I also mixed some of the dry rub into melted butter and injected it into the breasts for a maximum flavor punch and to help keep the chicken moist. After that, it was as simple as placing it on the kamado grill, preheated to 225°F (107°C), and let it run until the chicken hit an internal temperature of 165°F (74°C). For this smoke, I used Royal Oak charcoal with Hickory and Apple smoking woods added for a nice smoke profile.
Spatch cock chicken, ready for seasoning!
Fat Boy - just like I'm getting! This was my primary rub on this cook.
BUTT RUB! HA! This is a very good rub, but I didn't have a lot left, so I used most of it in the butter injection and used the balance rubbed on the outside of the chicken.
Mmmmmmmmm! Butter and Butt Rub!
All rubbed and ready! Time to go on the kamado!
My "arena for battle"!
Hickory and Apple!
While the chicken was underway, I jumped back into the kitchen briefly to prepare some mac n' cheese to go onto the smoker next to the chicken. This was pretty easy; requiring 1lb of macaroni noodles to be boiled and then mixed with 1 lb of Velveeta cheese, 1 cup of shredded cheddar cheese, 1 cup of shaved parmesan cheese, 1 cup of milk, 1 tbsp. mustard powder, 1 tsp. onion powder, 1 tsp. garlic powder, 1/4 tsp. cayenne pepper, a dash of smoked paprika, and a stick of butter. This was all stirred together on medium heat until all of the cheese and butter was melted and the mac n' cheese had a nice, creamy consistency. I poured it out into a disposable baking pan, sprinkled more shredded cheddar on top, and then that joined the chicken in the smoker.
1 lb. of elbow macaroni noodles, boiled!
Milk for a creamy consistency!
A whole stick of butter. HEALTHY! :D
All it needs...
...is stirred up!
All ready to go on the kamado for some heat and smoke!
All loaded up!
My sous-chef kept an eye on things for me!
One has to have the proper libations when working on BBQ!
The chicken hit it's target temperature of 165°F with perfect timing - as the mac n' cheese hit completion! I pulled the meat and mac from the smoker and let it rest briefly, before my wife got on her job of carving the chicken. It falls on her, because she's pretty damn good at it, and she uses the leftover meat and bones to make smoked chicken and barley soup. I also heated up a can of baked beans (imported from Great Britian!) to go along with my BBQ dinner. It was really good! The chicken was tender with a mild smoke flavor, and VERY juicy. The mac n' cheese was cheesy and smoky - and I made a ton of it!
Great coloring and a crispy skin!
Oh hell yes!
Ohhhhhhhhh, fancy! Imported all the way from Great Britain! :D
Not pimped. Just simple beans!
And dinner is served! It doesn't get any better than this!