We gave away our BBQ grill because we never used it, but we do actually like BBQ a lot. I’m probably doing it all wrong, but here is how I make juicy BBQ chicken.
Roast a chicken in a Nesco Roaster and feast on it for that meal.
When the next dinnertime rolls around, cut off some of the chicken that is left and put it into a small 8″ frying pan with some water and BBQ sauce out of a bottle. Let it heat through and cook down a bit.
It’s good for a lunch sandwich, or a regular dinner meal, as shown above with the mashed potatoes and kale.
Don’t be intimidated by the perceived work involved in mashing up those ‘taters! Just steam ’em up in minimum water using a rice cooker or a regular pan and a trivet, and be sure they are good and dry before starting the mashing procedure. I use just a regular hand masher, adding room temperature buttermilk, and sometimes some sour cream, if I am looking to get rid of just a dab in a container.
I use a heavy glass Pyrex pitcher to do the mashing, heating it with hot water for a few minutes before starting. The heaviness holds the heat pretty well after pouring out the water, and is sturdy enough to take the pounding that I give it. Be sure that the bottom inside surface of your vessel is at least as large as the business end of your masher.
Additional hint: Put the bowl or pitcher into the sink when you are mashing – lots easier on the arms to push down away from your body at that level and angle.
I’ve always wanted to try a ricer to make mashed potatoes. Anyone with experience with one of these gadgets?
Adventures of Dorrie Anne 
I prefer lumpy mashed potatos and a ricer wouldn’t leave lumps, would it? I’ve gotten so lazy I never mash any more – just cube and cook the potatoes until barely done, drain off water, add butter, and when they are on my plate I cover them with a generous sprinkling of shredded cheddar. I sprinkle the kale with cheddar also. It all gets eaten so the only thing that concerns me these days is not having to go through many steps to bring it to the table. Yes, I’m lazy! And I almost always eat alone.
LikeLike
We like the little white or red new potatoes like that – just out of the pot onto the plate and smothered in butter, salt and pepper – and sometimes Berbere! Leftover potatoes get treated to a cubing, and a refrying with onions, roasted red peppers, and green peppers, then covered with copious quantities of sharp Cheddar – Potatoes O’Judie, we call them. Just a couple of hits with a sturdy masher would give you the kind of “mashed potato” you like. You could do it right on your plate. But the cubes are good, too. Leave a few to make some potato soup!
I have found lots of uses for the masher besides potatoes. It’s a very handy little item.
LikeLike
My mother used a ricer when I was growing up to get perfectly smooth potatoes. I prefer lumps, so I’m not a fan of riced potatoes.
LikeLike
That’s two for “lumpy”! ;-> I guess by default I must fall into that category, too, since I have been debating with myself about this purchase since about the 70’s!
LikeLike
Looks like a perfect meal! Love everything on the plate. 🙂
LikeLike
The potatoes even reheated well at the next meal. I always make extra – if no other opportunity presents itself within a few days. I make potato soup with additional potato chunks, onions, celery and carrots, as well as the mashed potatoes.
LikeLike
A ricer is great for mashed potatoes with really nice texture, but it takes longer to make, as you can press a bit at a time, then sometimes have to clean the ricer etc… So I use it only for very fancy dinners… 🙂
LikeLike
Good info, Ronit! Thanks. Think I’ll stick with what I’m doing. I’m just always curious about other ways of doing things.
LikeLiked by 1 person
Judie, we eat a lot of kale in the winter, too, but it’s a bit different with wonderful German sausages. Hope you are fine, have a Merry X’mas and a Happy New Year, regards Mitza
LikeLike
Kale is a big favorite. We have it at least once a week.
LikeLike
Oh, the kale! I love eating kale. Looks like a healthy dinner.
LikeLike
Yummy in the tummy.
LikeLike