This past weekend I smoked a chicken for the first time. Well, I cooked a chicken with smoke. Actually, I don’t have a smoker, I just put some soaked mesquite wood chips on charcoals. Turns out, it doesn’t work out that well if you put wet wood directly on the coals, ‘cause it kind of dampens the heat. And you need heat for an hour to cook a frying chicken on a charcoal grill.
So I had to finish it in the conventional type oven, but man was it tasty. I soaked the chicken in brine for an hour beforehand, and rubbed the following spices on its tender body: curry, cumin, chili powder, black pepper, cinnamon. Come to think of it, those are just about the exact spices I used for my chicken curry. Anyway, et vas juicy. And smoky. I ended up simmering the carcass with some carrots and celery to make chicken broth, which has quite the mesquite flavor.
Also made some fresh salsa with black beans. I’ve been trying to make stuff with fresh beans. And by fresh I mean soaking dried beans overnight and boiling them for an hour. I know you can get real fresh beans at farmers markets, or so I’ve read. Never seen them at the grocery, though I don’t know if I’ve looked. I just want to stay away from canned stuff, if possible.