Chicken smoked on the BBQ Mock-Caprese salad and baked potatoes
My husband expertly smoked a whole, flattened chicken with a smoke box in the bbq. Low, slow, indirect heat and lots of patience created a moist and delicious chicken with crispy skin. Nothing but a bit of seasoning salt and pepper needed.
For the side, I skewered 1/4 of a firm Roma tomato, a generous chunk of mozzarella, a marjoram leaf from the garden, and then a 1/4 of a large white button mushroom that was lightly cooked in butter, salt, & pepper all onto a toothpick. They sat in the fridge to get really cold, and then I drizzled them with oil and cracked fresh black pepper over them just before we ate. Fun and so tasty!
The potatoes were just baked until tender and then served with a choice of toppings: plain yogurt (we use that instead of sour cream on everything lately), butter, mayonnaise, bacon, and more pepper!
A very satisfying Sunday dinner overall.
Prepared by Corlea Smit – own creations