Hearthland Tech Support
New member
Still don't have my driving priviledges back yet (don't worry. not due to legal issues). Thankfully I can still cook.
In the spirit of keeping everyone happy I decided to make chicken thighs 3 ways.
Lemon Pepper (for the boss), buffalo and Texas pit for me.Then spaghetti squash alfredo and mushroms for sides.
Here are the trimmed thighs and the ingredients for them. I marinated the lemon pepper thighs in white wine, lemon pepper and lemon juice for about an hour before cooking them. The others I seasoned with a liberal amount of cracked black peppercorns and allspice peppercorns and salt.
I halved and cleaned the spaghetti squash and put on the Memphis Pro along with the thighs to smoke for an hour at 200 deg.
I then made up a simple alfredo sauce, of butter. heavy cream, salt, pepper,grated parm, garlic and a squeeze of lemon juice.
I removed the thighs from the grill and contnued to cook the squaxh at 285 deg. With about 19 min left on the squash I put on some rolls. They were suppose to be cresents, but they kinda exploded out of the tube so I salvaged them and rolled into balls. (they tasted better than they looked)
I took the squash off the grill and removed the insides and mixed with the alfredo sauce. Put the mixture back into the halves with a little grated parm on top. I then put them back on the grill with the thighs that I sauced with buffalo and Texas Pit sauce and the mushrooms to brown at 385 deg. for about 15-18 min. (thighs at 165 deg.).
The spaghetti squash is easily one of my favorite sides. I have been chasing the recipe ever since it was cooked for me by a Chef friend Vdux, although good I still have not duplicated his.
Here is the finished product.
HTS
In the spirit of keeping everyone happy I decided to make chicken thighs 3 ways.
Lemon Pepper (for the boss), buffalo and Texas pit for me.Then spaghetti squash alfredo and mushroms for sides.
Here are the trimmed thighs and the ingredients for them. I marinated the lemon pepper thighs in white wine, lemon pepper and lemon juice for about an hour before cooking them. The others I seasoned with a liberal amount of cracked black peppercorns and allspice peppercorns and salt.
I halved and cleaned the spaghetti squash and put on the Memphis Pro along with the thighs to smoke for an hour at 200 deg.
I then made up a simple alfredo sauce, of butter. heavy cream, salt, pepper,grated parm, garlic and a squeeze of lemon juice.
I removed the thighs from the grill and contnued to cook the squaxh at 285 deg. With about 19 min left on the squash I put on some rolls. They were suppose to be cresents, but they kinda exploded out of the tube so I salvaged them and rolled into balls. (they tasted better than they looked)
I took the squash off the grill and removed the insides and mixed with the alfredo sauce. Put the mixture back into the halves with a little grated parm on top. I then put them back on the grill with the thighs that I sauced with buffalo and Texas Pit sauce and the mushrooms to brown at 385 deg. for about 15-18 min. (thighs at 165 deg.).
The spaghetti squash is easily one of my favorite sides. I have been chasing the recipe ever since it was cooked for me by a Chef friend Vdux, although good I still have not duplicated his.
Here is the finished product.
HTS
