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.
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.