Grilled Chicken and Mashed Yams

Gina Neely: And you know, we do so many things with chicken. So, this time,
we’re going to make an Applewood Smoked Chicken. We’re going
to create our own rub as we always do. This is really, really simple.
You have everything probably at home.

This rub starts at one teaspoon of each with the following; salt,
paprika, garlic powder, garlic salt, black pepper and crushed red
pepper flakes. That’s going to give in my lip fire.

And then you need a quarter teaspoon of cayenne, a half a
teaspoon of thyme, a half a teaspoon of oregano, two tablespoons,
a none like that brown sugar. So, we’re going to fit that in.

All right, take that it’s really good.

Patrick Neely: Can I borrow some of your spices?

Gina Neely: I guess so. Where are you going to put your spices on? And we’re
just going to whisk it all together.

So, I’m just going to put my dry rub on this chicken that has been
halved.

Patrick Neely: All we’d like to do is take these halves and we really like to do
them overnight. This is the grill, it’s not just ready, and we’re
going to cover them up. Put them back in the fridge. I am going to
wash my hands. I think those babies look good.

Gina Neely: Okay. I’m just going to cover these chicken halves in plastic wrap
and put them in the fridge for one hour.

Patrick Neely: I’m going to get the grill ready with some sweet applewood chips.
All right, we got our baby. You know I got my smoker. What you
want to always make sure is that you’ve got your chips soak in
water because you don’t want them to burn. If you want them to
smolder that I keep them from catching on fire, we’re just going to
close that up and before you know it, you won't have a good
smoking going on.

All right, so I got my two splits here. We want to take our chicken
and as you can see, the seasoning has penetrated in. So, we’re just
going to take these babies and what we want to do is we want the
meat side down and having a meat side down is going to make a
great crust and when I flip them, you’re going to have a nice,
brown bird and we’re going to cook these birds for an hour and 20
minutes. Last 20 minutes, I can put my corn on and pull everything
off the grill at the same time.

Gina Neely: So now, Pat’s going to come over here and help me with the sweet
bourbon mashed potatoes. Now, you know that sounds wonderful.
Now, we’re going to add that bourbon in just to give us in the right
chilling point because we add the bourbon, we’re going to be able
to straighten up. So, I now start with boiled largely potatoes. We’re
just going to go ahead and just slice these up, peel them real good.
We’re just going to cut them into cubes. And we’re going to throw
them right in some water and boil them up. I am just going to pour
that right in.

Patrick Neely: I’m going to get you some salt.

Gina Neely: Yeah, I just put little salt, that’s good. So, we’re going to need six
tablespoons of butter which is a little under the whole stick.

Patrick Neely: I want to do it honey.

Gina Neely: Why not, I love that.

Patrick Neely: Good with salt.

Gina Neely: Yes, it is. I love that. And we’re going to use three quarters cup of
whipping cream which will make these potatoes extra rich and
delicious.

Patrick Neely: What else do we have?

Gina Neely: Cayenne pepper, everything.

Patrick Neely: We aren’t doing it if we don’t have heat to it, do we baby?

Gina Neely: Look what else we got? This is going to help that heat, an eighth a
cup of bourbon, just an eighth, not too much.

Patrick Neely: I got to get your salt. It got to have some salt.

Gina Neely: I’m going to pour that right in, okay?

Patrick Neely: I got a half teaspoon of salt.

Gina Neely: Yup, and we’re going to put in two teaspoons of molasses. I’m
going to just heat up all of it.

Patrick Neely: Now, just get a quarter teaspoon of black pepper.

Gina Neely: Just a quarter?

Patrick Neely: Just about that.

Gina Neely: Yeah, very quickly. This is a very quick dish. Look at those
molasses; they’re so nice and rich. Okay. So now, we’re just going
to stick this on the stove. We just want it to simmer just when the
butter can melt and it becomes nice and creamy.

Patrick Neely: All right baby, I’m going to move this.

Gina Neely: Thank you.

Patrick Neely: And get our potatoes.

Gina Neely: Okay, just want to kind of break that butter up a little bit. Get some
of these out of the way.

Patrick Neely: These are completely drying sweetie.

Gina Neely: Okay.

Patrick Neely: We’re just going to move some of this stuff up.

Gina Neely: So that should make it a little easier to mash. I'm going to check on
my mixture. Oh Pat, this is such a nice color. Okay, we get that out
done. So now, pour it in.

Patrick Neely: That is going to be good.

Gina Neely: Let’s add a little salt and give it a stir.

Patrick Neely: It’s almost gives you like a holiday kind of a smell to it.

Gina Neely: You know what? That is something nice and different that people
wouldn’t expect. That’s good. So now, we’re just going to stick
this on the back, put a lid on it and it’s ready to go when we you
get ready to eat it.

Pat, those are pretty.

Patrick Neely: Doesn’t that look good?

Gina Neely: Yes. I can't wait. This looks good Pat. That’s good popping.

Patrick Neely: Yeah, isn’t that great?