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Showing results for tags 'thyme'.
I cooked a turkey this past weekend. Bought a smaller 11.5 lb bird and cooked it like I plan to for Thanksgiving this year.
As there was just 3 of us this time and we have most of our stuff in boxes, we decided to just do a chicken instead of a turkey. I wanted to jazz it up a little so I went with a recipe I’ve done before. See Link: http://www.kamadoguru.com/topic/11844-rosemary-sage-apple-chicken/?hl=%2Brosemary+%2Bsage+%2Bapple I did tweak it a little as Mrs. DerHusker isn’t than fond of Rosemary so I substituted Thyme for it. Here are most of the ingredients. I diced up one apple very fine and placed in a bowl. 1 1/2 tbsp. of Montreal Chicken rub. 1/2 tsp. ground ginger 1/4 tsp. cinnamon. Minced the Thyme & Sage and into the bowl. Enough EVOO to make this into a paste. (Approx. 1/3 cup) Made pockets under the skin for the breasts and thighs. Put the paste in under the skin. Took the leftover and rubbed the outside of the chicken with some extra Montreal Chicken. Place it on the kamado. Cooked for 2 hours at 275. My wife made up the table. (No small feat as there were still boxes of stuff from the flood on it. You may see some of them in the background) Here it is done. Delicious! I hope everyone had a Happy Thanksgiving.
Tonight was braised chicken thighs with garlic, rosemary, Thyme and mustard on the Joe. The chicken was seared both on the grill and in the CI pan. All the chicken could not be seared in the CI at once, so I used the grill surface too. 300 F. Prep the garlic, thyme,and rosemary. Remove the chicken, cook the garlic for a minute. Then add the thyme and rosemary, cook for another minute. Add the chicken back to the pan, add a 1.5 cups of sherry and 1/4 cup of mustard. After the sherry is reduced to about 1/3 rd volume add 1.5 cups chicken broth. Continue to cook until the sauce is the desired thickness.
Here's what I did for Christmas Day. Rubbed it in fresh rosemary and garlic along with other spices/herbs and slow roasted it until almost medium rare with a quick reverse sear at the end to get a final IT of medium rare. This is my first video cook on my new Big Joe. http://youtu.be/nwxZefHGEL8