Luke P
TVWBB All-Star
Brined a halved chicken for 24 hours. Salt, peppercorns, bay leaf, and some oregano. The oregano is prob unneccesary, but I had lots of seasonings out and got carried away.
Seasond half in McCormicks Montreal Chicken (it was alright). The other half in homemade BlackMagic Fish Blackening and a light dusting of Old Bay.
Royal Oak cranking at 500*. 45 minutes later...
Potatoes on direct without lid. There's not room on the 22.5 to cook them indirect with a whole chicken so I've adapted. If I stay close, and toss them occasionally they don't burn too quickly, but will crisp up nice.
Super juicy. Crispy skin. Cooked to the bone, and great flavor.
Best part was, my little sister and parents happen to come by, and I got to share my cooking with them
I've only been serious cooking for a year or so, so not many family members have gotten to see/taste my progress. Love to share good food and good laughs!

Seasond half in McCormicks Montreal Chicken (it was alright). The other half in homemade BlackMagic Fish Blackening and a light dusting of Old Bay.

Royal Oak cranking at 500*. 45 minutes later...


Potatoes on direct without lid. There's not room on the 22.5 to cook them indirect with a whole chicken so I've adapted. If I stay close, and toss them occasionally they don't burn too quickly, but will crisp up nice.

Super juicy. Crispy skin. Cooked to the bone, and great flavor.



Best part was, my little sister and parents happen to come by, and I got to share my cooking with them
