Got together with the neighbors on a gorgeous Saturday. Three fat organic chickens got butterflied and rubbed -- one with Original, one with Spicy, and one with just a little salt, black pepper, and dried rosemary originally cut from my garden. Smoked over apple wood chunks until tasty and juicy.
Spicy Roasted Chicken with Fried Red Potatoes and Honeycrisp Apples
I quartered a whole organic chicken and gave it a nice rubdown with Jer's Spicy. I dropped it into a scalding hot cast iron skillet in a 425 degree oven for 25 minutes, skin side down, then fliped, reduced heat to 350, and roasted for another 30 minutes. Out came the chicken (and most of the chicken fat), and in went three red potatoes and one huge honeycrisp apple, all run through my mandoline. These were fried up on the stovetop while the chicken rested, tented under some foil.
It's not necessarily the prettiest plating I've ever done, but holy cow was it tasty. That brown stuff, by the way, is pan scrapings... caramelized chicken skin, potato, and apple. It looks kind of awful but it's 100% concentrated flavor.
Baby back ribs with Jer's Spicy rub. I slow-cooked them over indirect heat with mesquite chips in a standard Weber kettle grill, periodically bathing them in a mop sauce made from bourbon, apple cider vinegar, dijon mustard, and brown sugar. You see them here right off the grill, sliced, and served with homemade BBQ sauce, beans, and the bourbon lurking in the background.