Thanks to Big Shamu at Karmic Kitchen for hosting Dim Sum Sunday Mapril.

We did this on Sunday last, but sadly, I am nearly a week behind in posting the pictures.  It was, however, fantastic.  Ryan smoked the bone-in chicken breasts with a wet rub of Maple Syrup, brown and white sugars, a bit of yellow mustard, garlic salt and pepper.  He used Hickory for the smoking.  We were working in the yard all day and did leave the chicken on a bit too long, so it was a little dry, but the flavor was great!

The potatoes and the green beans were both done on the grill.  No syrup in the taters – just a few glugs of olive oil, a head of garlic cloves sprinkled in and some dried chives from last years garden that were in a baggie in the freezer.  I put all that in an aluminum pan covered in foil and cooked on the grill at low for about two hours.

The green beans were my favorite.  Originally, I was just going to boil them with some maple bacon I had, but when I started to clean them, I ate a raw one and it was so good, I wanted to try something else.  After cleaning, I put them in another aluminum pan, added about 1/4 cup of veg oil and then drizzled on about 2 TBSP of maple syrup, covered in foil and put these on the grill next to the potatoes for about an hour and a half.  They were fantastic.  Just a little bit of sweetness and carmelization, but mostly just great green bean flavor.

Shamy, thanks for hosting!



  1. This looks awesome! If I hadn't just now had a really big lunch, I would be in trouble right this minute. LOL

    1. Also, your blog looks fantastic - just signed up to see it in my Google reader. Looking forward to more!

  2. So far behind getting to this but WOW! Amen to green bean flavor.