For dinner last night, I cooked some blackened BBQ chicken, asparagus spears and baked potatoes on the grill. The chicken was rubbed with a mixture of Yard Bird rub and my own mix of Cajun seasoning, then placed in on the grill over indirect heat for a little over an hour. Sauced and served.
The asparagus spears were lightly coated in Italian dressing before being placed on the grill to soften up and take on some smoky flavor from the cherry wood I added to the coals. The slow cooked chicken was excellent and the asparagus was some of the best I ever cooked
