Bill Schultz
TVWBB Hall of Fame
So had two nice birds to do, did one with Busha Brownes Traditional Jerk Rub and the other with Montreal Chicken. Both rubbed down with EVOO before rub and then both marinated all afternoon in the rub.
Got some parsnip, yellow squash, red and orange peppers, some small white onions and some Chantrell Mushrooms left over from a special dish I am doing.
Longer cooking stuff on the CI first on the Genesis side burner
Everything getting jiggy outside while the Bird is cooking indirect inside. Had Herbs de Provence garlic S&P on the veggies and shrooms.
The Birds just about done, the Jerk seasoned bird did not want to hold onto it's skin.
Chick was very tender and the jerk really only spiced up the skin while the Montreal seasoned bird carried the taste into the meat more.
Both were delicious
Your plate, enjoy
Got some parsnip, yellow squash, red and orange peppers, some small white onions and some Chantrell Mushrooms left over from a special dish I am doing.
Longer cooking stuff on the CI first on the Genesis side burner
Everything getting jiggy outside while the Bird is cooking indirect inside. Had Herbs de Provence garlic S&P on the veggies and shrooms.
The Birds just about done, the Jerk seasoned bird did not want to hold onto it's skin.
Chick was very tender and the jerk really only spiced up the skin while the Montreal seasoned bird carried the taste into the meat more.
Both were delicious
Your plate, enjoy
