Rub the hen down with poultry rub before putting it on the grill. Now, onto the masterpiece.
Take a head of cauliflower and cut it up into bite-sized pieces. Add one small onion, peeled and cut
into eight pieces. Wash three small potatoes and rub in olive oil and sprinkle with kosher salt. Place
the cauliflower and onion in a medium-sized bowl, drizzle with olive oil, sprinkle with kosher salt, and
place in a grill pan (a vegetable pan with holes in it.)
Place the potatoes on the grill opposite the coals
and put the lid on. After 30 minutes, place the pan of cauliflower and onions on the grill opposite the
coals and place the lid back on. Allow to smoke another 45 minutes.
Once the potatoes and cauliflower are fork tender, bring them inside. The cauliflower will have a light brown color to them. By now, the hen should be done too. (The hen is ready when the thigh portion registers 160 degrees.) Cut the potato into small pieces, leaving the skin on. Place with onion and cauliflower in a large bowl. Smash with a potato masher. These aren't “whipped,” they are “smashed,” so you want some texture.
Now, add the following ingredients.
• 6 oz. cream cheese
• 1/3 stick of salt-free butter
• 1/3 cup half and half
• 1/3 cup of skim milk
• salt and pepper to taste
Place the mixture in a pan on the stove over medium-low heat and warm through stirring until the cheese and butter are fully incorporated. You should taste the smokiness in every bite, and the cauliflower will add a light flavor and texture to the dish compared to straight smashed potatoes.
You can view the videos I just uploaded to YouTube by going to www.YouTube.com/BBQMyWay.
Once you get there, search for “cauliflower” and for “beer can chicken” in the search box.
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.