Looking for true help


 
Dave (et al),

Am I to separate the joint that connects the thigh to the breast or the joint that connects the leg to the thigh?

And you all have convinced me to use the kettle, for which I just got the stok cast iron grates. I think I'm going to roast the birds whole, unflayed, brined, backwards with the legs towards the heat, my maverick keeping the temp in the thighs and the themapen checking all the rest.

My small crowd is looking forward to the feast, but a kids event Friday night, an all day, out of town college football game Saturday, and a piano recital Sunday afternoon are genuinely challenging my ability to pull this feast off. It will happen, though! And I'll post the pics next week, God willing.
 
Kevin,

I've got to give you appropriate props. I make the chicken exactly as you suggested, indirect on the kettle, and it was incredible. I had no trouble getting the temp above 400. I did a mini minion and as new parts lit the temp would spike up above 400. I had the chickens sitting on foil on the grates, and they took about 1.5 hours. To say they were juicy and delicious is a bold understatement. Thanks for the advice, insight and encouragement. I see more birds in the Bounds future!

As for the meal, I forgot to take pics...again. The hummus was bland, the citrus was citrus, the honey soaked figs were good, but the birds were the best. The bible study crowd was appreciative and impressed! Next up: a smoked turkey for Thanksgiving!
 
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