Timothy F. Lewis
TVWBB 1-Star Olympian
Tonight even though it’s cold as a Montana welldiggers backside,as an old friends dad used to say,
I’m firing the kettle to modify one of the first roast chicken recipes I ever did.
It’s from the “Graham Kerr Cookbook” from back in the ‘70’s.
Tonight,
5.45 lb. chicken
Small onion
6-8 whole cloves
Olive oil
Salt and pepper
Ground ginger
Splash of brandy (“as you close the oven door”)
Stud the onion with the cloves, put that in the cavity, a small onion works best.
I use a “Misto” to lightly spray the bird and then salt and pepper following with a dusting of ground ginger and rub it in.
Simple indirect method, 13 minutes per pound. Roughly an hour and a half but, it’s only about ten degrees, I may need to let things roll a few extra minutes.
A fennel romaine salad will be the side. I need to seriously watch carbs again, I’ve been slacking off my low carb diet, bad boy!
I’m firing the kettle to modify one of the first roast chicken recipes I ever did.
It’s from the “Graham Kerr Cookbook” from back in the ‘70’s.
Tonight,
5.45 lb. chicken
Small onion
6-8 whole cloves
Olive oil
Salt and pepper
Ground ginger
Splash of brandy (“as you close the oven door”)
Stud the onion with the cloves, put that in the cavity, a small onion works best.
I use a “Misto” to lightly spray the bird and then salt and pepper following with a dusting of ground ginger and rub it in.
Simple indirect method, 13 minutes per pound. Roughly an hour and a half but, it’s only about ten degrees, I may need to let things roll a few extra minutes.
A fennel romaine salad will be the side. I need to seriously watch carbs again, I’ve been slacking off my low carb diet, bad boy!
and really, you eat whatever you want in that 6 hr window.