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Friday night feast!  Bacon-wrapped chicken, grilled on our Weber outdoor grill, twice-baked potatoes, along with grilled yellow squash, garnished in salsa verde.  A feast for a king!

Photo:  Tonight's dinner started the day before, as I rubbed Pappy's Santa Maria style BBQ rub into the chicken. For flavor and to prevent the meat drying out, I leave the skin on during the marinating and cooking process, but after the chicken is on the table, I discard the skin, as it's not particularly good for you, and I don't like it all that much. So, I peeled back the skin, rubbed the meat, and placed a strip on bacon on the chicken.  Then, I put the skin back, so it covered the bacon and the rub, and allowed the meat to marinate for 24 hours.

Photo:  Friday evening, February 21, 2014, I have seared the chicken, potatoes and squash, and am about ready to remove everything from the grill, and finish cooking over indirect heat, at 350 F for 45 minutes.  The squash is ready, as all you have to do is to sear the squash, and it's ready to go.  I baked a couple of extra potatoes, as I plan to make a crock pot of baked potato soup in a couple of days.  For smoke taste, I used hickory chips, soaked in water, to produce more smoke.

Photo:  After the potatoes finished baking, I removed them, and brought them inside.  I scooped out the pulp, and mixed, with the pulp, diced Anaheim pepper, onion, sour cream, and more bacon.  I packed the mixture back into the potato skins, coated the potato with some shredded Mexican cheese, and sprinkled it with more of Pappy's delicious barbecue rub.  I returned them to the grill, where I baked them at 350 F for 30 minutes, over indirect heat, until they were ready.

Photo:  Tonight's dinner of bacon basted chicken, twice-baked potatoes, yellow squash, garnished with salsa verde. After the chicken was seared, I removed from the grill, brought it inside, peeled back the skin, and squirted Kansas City style barbecue sauce under the skin.  I moved the skin back, wrapped the chicken in foil, and baked it on the grill, using indirect heat, at 350 F for an hour.  Photo is with the skin on, as when I ate the meal, I peeled off the skin and ate the chicken and bacon.  The chicken was perfectly cooked, moist, juicy and tender.  Between the hickory smoke, the barbecue sauce and the bacon... this chicken was delicious!

Tonight proved to be a new experience for me, as I've never made chicken like this before.  I watched the time, the temperature, and I did everything in a timely manner so nothing was undercooked, or burned.  Tonight's dinner turned out DELICIOUS!

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