Grilled Chicken, Garlic Cheese Mashed Potatoes & Salad: Cooking on Location with MT Mommabear

A typical Mommabear meal at the ranch; creamy cheesy mashed potatoes, a robust salad and a Papabear whole grilled chicken. I put my spin on the meal with a delicious spicy and sweet homemade BBQ sauce modified from Bobby Flay’s Mesa BBQ sauce. The brown sugar and honey play nicely with the heat from the peppers and also form a nice caramelized crust. The sauce is also fabulous on grilled veggies or anything else you desire to grill.

Homemade BBQ Sauce

Sauté 3 min

Add:

28 oz. can petite diced tomato

28 oz. can tomato sauce

15 oz. can tomato sauce

2 adobo chilies

Simmer 15 min.

Simmer at least 20 minutes

Note: We didn’t puree the sauce and it didn’t stick to the chicken very well and got stuck in the grill grates.
Definitely puree next time!

Cut up your whole chicken…

Bend the whole leg away from the body until the ball of the thighbone pops from the hip socket. Cut between the ball and the socket to separate.

Cut body in half: Cutting parallel to backbone, from the tail end, slice through the thin area around the shoulder joint.

Remove breasts: Pull apart the breast and the back. Cut down through the shoulder bones to detach the breast from the back. Then cut the breast into two pieces by slicing downward along the breastbone. Cut the back into two pieces by cutting across the backbone where the ribs end.

Hooray- you have successfully cut up a chicken!

Now heat up your grill…

Mmm what are we makin tonight?

Add you chicken to grill, turning about every 10 minutes. After 30 minutes, add your BBQ sauce.

Cheesy Garlic Mashed Potatoes

Boil your cleaned and diced taters until fork tender, about 15-20 minutes.

Drain, add few tablespoons of milk, a healthy sprinkle of Garlic Salt, a couple chunks of Velveeta and use a hand mixer to make your life easy!

Add black pepper and more milk, cheese and garlic salt as needed to taste/texture.

Mmmmm!

Is it ready yet?

Keep brushing chicken with sauce…

 

When internal temperature is about 150 degrees or when sliced with a knife and the juices run clear, remove from grill and let rest 5-10 minutes. (Smaller pieces will finish faster than the breast and leg quarters).

Serve chicken with a big green salad, garlic mashed potatoes and an extra side of BBQ sauce….

Ah, then we can finally rest! (perhaps with a bit of BBQ sauce in our whiskers)