Smoked Chicken

1 ~4lp spatchcocked chicken
dry rub

2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.

When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.

Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F

Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F

Your rating: None Average: 4 (1 vote)

Foxglove Chardonnay


Good, lightly oaked, balanced chardonnay; we had it at Firefly.

Don Elias Garnacha Catalunya

Light bodied, peppery red that goes well with spicy foods.

Collezione di Paolo Chianti 2011

Dry, full bodied and smooth, 13% ABV


We primarily used this extensive guide at Simply Recipes, with some tips from Bon Appetit and with consultations to the WaPo article, Julia Child, and my vintage Joy of Cooking from the 60s.

1 Goose (8-10 lbs, ours was 8.77)
salt, pepper, thyme and sage for rubbing
1 lemon
1 head of garlic, unpeeled, with the top cut off to expose cloves
1/2 medium onion, peeled and quartered

Your rating: None Average: 2 (2 votes)

Turkey Brine

This is our default brine recipe for turkey.

  • 1.5 cups kosher salt
  • 1.5 cups sugar
  • 1 large onion, peeled, diced
  • 1/4 cup diced celery
  • 1 sprig rosemary
  • 2 large sprigs thyme
  • 3 bay leaves
  • 1 tablespoon black peppercorns

Bring salt, sugar, and 1 quart (4 cups) water to a boil in a very large (16-qt.) pot, stirring until salt and sugar are dissolved. Add remaining ingredients to brine base. Turn off heat.

Refrigerate, uncovered, until cold.

Add 7 quarts cold water to pot. Add turkey.

Your rating: None

Three Knights Pinot Noir

Very light, borderline dry rose Pinot. Can't stand up to much, but a light pasta or poultry would pair well.

Great review here: http://www.cheapwinefinder.com/2011/09/2009-three-knights-los-ca...

Leonard Kreusch Reisling Sekt

Available at Schneider's on Capitol Hill.

Crisp, lightly effervescent Riesling.

Vintjs Garnacha

A medium-bodied, balanced wine. Strong enough to go with red meat, but sweet and tangy enough for fish stew or poultry

Panilonco Carmenere

A decent red, a bit too tannic.

By http://www.eov.cl/

More on the grape at wikipedia, and via JasonsWineBlog.com:

"Per quaffability “Carmenere is more obscure than the fifth Beatle. The sixth grape of the famed five Bordeaux varietals, usually compared to Petit Verdot for the sturdy qualities it adds to Cabernet blends, Carmenere is not even grown in Bordeaux anymore. It does have a new home in Chile, where it’s blended into Cabernet and also bottled solo on occasion and noted for its smoky/earthy flavor profiles."


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