Recipes from Member Appreciation Day at Wheatsfield

We met some very cool people yesterday at Wheatsfield's Member Appreciation Day. Here are the recipes for the salad and chicken we brought to sample. Enjoy!

GGX ROASTED SWEET POTATO
BLACK BEAN SALAD

2 big sweet potatoes peeled and cut in chunks
1 can black beans drained and rinsed
1/2 red onion chopped fine
Chopped cilantro
Juice of 1/2 lime
Oil
GGX or Grilla Gorilla

Toss the sweet potatoes in oil and 1/2 tbsp GGX or Grilla Gorilla (you can always add more later). Roast the coated sweet potatoes for about 40 minutes at 450 or until crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add GGX/Grilla Gorilla or lime juice to taste. Easy and deelish!

CY SALT SMOKED CHICKEN

1 organic chicken
Cy Salt
1 lemon

Wash the chicken and pat it dry, Sprinkle with Cy Salt, wrap it in plastic wrap, and let sit in the fridge overnight. When the smoker's hot, unwrap the chicken, sprinkle on more Cy Salt, and insert half a lemon into the cavity. Smoke until the internal thermometer reads 165. We use apple  wood.