This is a great Summer Menu! Simple chicken legs sat overnight in Mike’s signature rub and a little Worcestershire Sauce. We smoked them with hickory and a little apple wood at 225 degrees for about 2.5 hours. We marinated some skin on potato rounds with fresh garlic and basil, olive oil, salt and pepper. We wrapped them up in a foil pack and cooked them over the fire in the smoker box. Any version of a campfire potato will do. I kept ours simple so I could focus on the spectacular iceberg wedge salads. For the salad, I made a red wine vinaigrette and marinated thinly sliced red onions in the vinaigrette for a couple of hours. We cooked off some bacon and crumbled it up for fresh bacon bits. Right before we ate I took wedges of the iceberg lettuce and topped them with the vinegar marinated onions, blue cheese salad dressing and blue cheese crumbles. Then I tossed some cherry tomatoes in the same red wine vinaigrette and scattered those around the salad. I topped it all off with the fresh cooked bacon bits. (If your feeling really inspired make your own blue cheese salad dressing or make sure you buy a good quality one as the blue cheese is the signature item on steakhouse iceberg wedges). This is a great easy to prepare summer menu that you can easily do on a larger scale for a neighborhood or family get together.
We smoked a couple extra chicken breasts as well so we could have plenty of meat leftover for lunches throughout the next week. We made Buffalo Chicken Wraps with the smoked chicken tossed in buffalo sauce and the leftover salad ingredients. We served them with Carrot and Celery Sticks for a twist on Buffalo Chicken Wings. We also made some Smoked Chicken Salad that we had for sandwiches and a quick snack with crackers.
Another Successful Weekend Smoke!