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Candied baked potatoes and BBQ chicken
David Neinstein of Barque Smokehouse shares two delicious recipes that change everything we know about baked potatoes and BBQ chicken!
Note: Pre-heat your backyard grill to 375F by turning on one element only to about halfway. Check after five minutes to see what the temperature is and adjust accordingly.
SERVES
3
TO
4
Ingredients
Baked potato skewers with cotton candied bacon:
- 1 baking potato
- Cotton candy
- 1 toothpick
- 4 long skewers
- Foil
- Salt and pepper
- Cayenne pepper
- 8 strips of cotton candied bacon
- Vegetable oil
- Parchment paper
For the BBQ chicken lollipos:
- 4 chicken drumsticks, cleaned and frenched (skin and cartilage removed from the bottom of the piece)
- Your favourite BBQ rub
- Your favourite BBQ sauce
- 2 tablespoon honey
Directions
- Cut a baking potato lengthwise into four equal pieces.
- Poke the potato all around with the toothpick.
- Brush a little oil all over the wedges and sprinkle liberally with salt and pepper and add a dash of cayenne pepper.
- Wrap the pieces tightly in foil and place them directly over the heat side of the grill.
- On a small cookie sheet lined with parchment paper, lay out the bacon so that they’re not touching.
- Tear pieces of cotton candy and place evenly over each slice.
- Place the tray on the side of the grill with no heat source underneath.
- Cook both for 30 minutes and remove both the potatoes and bacon from the grill.
- Carefully unwrap the potatoes and then wrap two pieces of bacon around each wedge, using a skewer to hold it in place.
- Place the wedges over direct heat for five minutes to crisp up and serve.
For the chicken:
- On a platter, sprinkle BBQ rub generously over the chicken legs over all sides
- Place the legs on the side of the Grill without heat directly underneath and cook for about 30 minutes or until a thermometer shows that the chicken has an internal temperature of 165 F.
- In the meantime take two cups of the bbq sauce and add the honey and one tablespoon of the BBQ rub, mix together really well. If you have a side burner, place the mixture in a pot over low heat until the chicken is ready.
- After the chicken reaches the desired internal temperature, place them directly over the heat for two minutes, rotating constantly to prevent burning.
- Holding them from the bony end, carefully dunk the legs into the warmed sauce and serve.
