When it comes to Barbecue, Low-and-Slow method not to be confused with Grilling, it normally takes advance planning and an amount of prep work. Took an hour at 325ºF to prepare this delectable Apple Smoked Chicken Thigh dinner but the planning, prep, and execution of the components occurred the day before.
Trimmed excess skin and fat from Foster Farms Chicken Thighs and rubbed ON/Under the skin with Annie’s Roasted Garlic EVOO and Jans Dry Rub. Vacuum sealed the seasoned Chicken Thighs and refrigerated overnight.
Baked 2 Potatoes using my Char-Broil Infrared Smoker/Roaster/Grill (SRG). Cut the potatoes lengthwise, scooped out the inner potato and mashed them with Half and Half, pepper, Fagundes Seasoning, Butter, and shredded Mexican style Cheese. Packed the skins with the mashed mixture and topped them with additional cheese. Refrigerated for use the following day with the Chicken Thighs.
Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 325ºF using Apple wood BBQ pellets. Based on experience I estimated that the Chicken Thighs would take an hour to reach an Internal Temperature of 180ºF, the Twice Baked Potatoes would require 40 minutes, and the Asparagus & Mushrooms 3o minutes. I always defer to Internal Temperature and use times for planning.
Rubbed the Asparagus and Mushroom with Annie’s Roasted Garlic EVOO and dusted them with Fagundes Seasoning.
Estimated times were spot on but the Asparagus was a bit stringy. Next time, I’ll keep a closer eye on them. None the less, the overall dinner of Apple Smoked Chicken Thighs, Twice Baked Potatoes, and Asparagus/Mushroom were delicious and a small amount of planning made for a relaxing day of cooking.
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