Mike Saunders
TVWBB Member
Here is the menu for Saturday.
Bottom grate - a 5 pound roasting hen (yes - chicken) Breast down - explained below.
Top grate - two racks of ribs to drip on the hen. (Pork juice on hens is wonderful basting stuff.) This is the reason for the breast down hen. Position the ribs over the rear opening to the interior of the hen. Drippings that make it into that will bast the breast from the inside.
30 minutes before pulling the last meat off - top grate - Foiled/onioned/buttered/ peppered cabbage.
Yummmmmmmmmmmmmmmmmmmmm
I like driving the neighbors crazy!
Mikeeeeeeeeeeeee!
Bottom grate - a 5 pound roasting hen (yes - chicken) Breast down - explained below.
Top grate - two racks of ribs to drip on the hen. (Pork juice on hens is wonderful basting stuff.) This is the reason for the breast down hen. Position the ribs over the rear opening to the interior of the hen. Drippings that make it into that will bast the breast from the inside.
30 minutes before pulling the last meat off - top grate - Foiled/onioned/buttered/ peppered cabbage.
Yummmmmmmmmmmmmmmmmmmmm
I like driving the neighbors crazy!
Mikeeeeeeeeeeeee!