So today the Big Joe presented us with the following:Vegetable Grati, New Potatoes and Green Beans and 2 Spatchcock Chickens, one rubbed with Rufus Teaque and the other with Kamado Joe Garlic and Butter and The Steakhouse Salt and Pepper. (Man was that a good combination) I have to say, I think I like them better than beer can chickens. I finished them off over a high heat to crisp up the skin. It was really good.
2 Chickens Spatchcock
Rubbed 1 with Rufus Teaque rub
Rubbed 1 with Kamado Joe's Garlic and Butter and a second rub of Kamado Joe's Steak Salt and Pepper
2 Large leeks thinly sliced
2 medium onions sliced
Sautee the above on your Kamado until transparent.
Using a Mandolin
2 Yellow squash
8 Roma Tomatoes
Slice the above on the thin blade of the mandolin and keep separate.
Basil and Parmesan Cheese
When the onions and leaks are done, put them in the bottom of a casserole dish.
Next start layers alternating the yellow squash, Zucchini and tomatoes. When a layer is complete sprinkle on basil and Parmesan Cheese. Repeat the process until done.
Cover with foil. Cook about 1.5 hours at 350. The last 15 minutes of the cook uncover and sprinkle some more parmesan cheese and leave uncovered.
Potato and Green Beans
1/2 lb of bacon cubed
1/2 stick of butter
2 medium onions diced
3lbs small new potatoes
1 lb of green beans.
Wash all the vegetables. Cut the potatoes in half and then make 3 wedges out of each half. Keep in water until ready to use.
Clean the Green Beans and snap or cut into 1 inch pieces.
Brown the bacon cubes and remove when done
Add the butter and onions. Saute the onions until transparent.
Add the potato wedges Let them brown on each side. When just about done, put the bacon back in and add the green beans.
Cook until done.