Go To Chicken & Sausage In a Pot

PASmoke

This is one of my favorite, low maintenance cooks for game days. I dusted a few chicken breasts and boneless thighs with RunninWild Peach Rub on the bottom and John Henry's Brown Sugar & Maple rub on top. Grilled it direct on the BGE at 350* with no added wood. Then I set it aside to rest in a covered bowl while I grilled the sausage the same way. I do shut the Egg down completely after I flip the sausage. The sausage is from a local farm - Striplings General Store in Cordele, GA.

After it rests I chop everything into 1 inch squares and drop it in a cast iron pot - including the juices that release from the meat while resting. I toss it with Fox Bros BBQ sauce and keep the lid on while it simmers on the stovetop. It is a serious crowd pleaser and can be served all day long when people feel like eating. 

We tend to serve it with sautéed mushrooms and onions and slaw (Asian or Traditional) because they both last for hours also. 

I paired it with a 2002 Margerum, Syrah (California). The full body and spice of the Syrah was perfect to stand up to the boldness of the sausage & BBQ sauce.....Nice pairing! 

The Chicken Breast on the BGE (Yes, they were that big! My wife called them "Hooters Chicken"....ha):


The Thighs After the Flip:


Sausage Just before the Shut Down:


The Chicken Breast Sliced....It was perfect! 


The Mixture Before Tossing with the BBQ Sauce:


The Mixture After Tossing With Fox Bros. BBQ Sauce:


The Wine! 


Y'all have a great night......

Dyal_SC

Looks great!  Very similar to what I grilled tonight. 

JohnnyTarheel

Nice..  How was the flavor all mixed together ?

Mosca

What is the flavor profile of the bbq sauce? Is it sweet, vinegary, tomato-ey, smoky, savory, etc. 

PASmoke

@JohnnyTarheel - It's great. The chicken is flavorful and mild....but the occasional bite of Sausage kicks things up just a bit. I have served this to everyone from guys who cook on the pro BBQ circuit to 5 year old girls and everyone likes it a lot. Keep in mind that the dish is about 70% Chicken - 30% Sausage.

@mosca - It's a good blend of Sweet and Vinegary. It's not very spicy. I did that because of my audience (wife & Daughters).....but would probably kick it up a notch if it were a bunch of guys. 

The best part about this dish is that you can cook it and prepare the pot at 12:00 and the person who eats it at 6pm is just as happy as the one at 12:30. 

PASmoke

I just realized that it's probably worth mentioning that I brined the chicken for 7 hours before the grill. For those who saw my Turkey cook earlier in the day - I used that same brine. When I removed the Turkey it didn't make sense to dump it when I had the chicken cook coming up.....so, I just added the chicken to the bring bag until it was time for that cook. I think it helped with moisture and texture for sure.....especially with the breast.