- 4 chicken leg quarters, thighs boned, skin left on
- 1 (12-ounce) dark beer
- 2 tablespoons Emeril's Poultry Rub, recipe follows
- Potato Salad, recipe follows
- Chopped parsley leaves, for garnish
Place the chicken leg quarters in a large resealable bag inside a large bowl or baking dish. Add the beer to the bag with the chicken and seal. Marinate, refrigerated, for at least 2 hours and up to 4 hours, turning the bag occasionally.
Prepare a stovetop home smoker according to the manufacturer's directions. Season the chicken on all sides with the Poultry Rub.
Place the chicken on the rack inside the home smoker. Place over medium heat (or as directed by the manufacturer), and cook until the chicken is cooked through and an instant read thermometer registers an internal temperature of 165 degrees F, about 45 minutes to 1 hour. Remove from the heat.
To serve, spoon a dollop of the potato salad into the center of each of 4 large plates. Arrange the chicken to the side of the potatoes and garnish with the parsley. Serve immediately.
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground thyme
- 1/8 teaspoon finely ground black pepper
In a small bowl, combine all the ingredients thoroughly. Store in an airtight container for up to 3 months.
- 2 pounds small Yukon gold potatoes, well scrubbed and quartered
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon buttermilk
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch cayenne
- 3 hard-boiled eggs, peeled and cut into 1/2-inch pieces
- 1/2 cup minced sweet onions, such as Maui, WallaWalla, or Vidalia
- 3 tablespoons minced fresh parsley leaves
In a large pot, combine the potatoes and enough salted water to cover potatoes by 1-inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, about 10 to 12 minutes. Drain and let cool slightly.
In a bowl, whisk together the mayonnaise, sour cream, buttermilk, and mustard. Add the garlic, salt, pepper, and cayenne and whisk to combine. Place the potatoes in a large bowl and add the dressing, tossing to coat evenly. Add the eggs, onions, and parsley and toss to combine. Adjust the seasoning to taste.
Serve warm or chilled. (Potato salad should be refrigerated if not being served immediately.)
Yield: 4 servings