Beautiful color! What was your setup. Marinade, wood use? Got a great skin on that and I doesn't look like it split at all. Good job!
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Thanks Travis. The chicken on the right (in the finished pic or top while on the grill) has a Asian paste that I made up as I went.. Chopped garlic, ginger, lemon grass, green onion and jalapeno. Lime zest and juice of 1 lime. 1 table spoon of olive oil. Teaspon of salt, 2 teaspoons of agave syrup and a few shakes of red pepper flakes. This one had all kinds of flavor. Definitely a keeper
The other one has salt pepper and a mexican spice that I cant remember the name of right now. I can get it later if you want. Haven't cut this one yet.
As far as the grill I used the grill baskets on the side and a drip pan under the chickens. 50/50 lump and brickettes. A couple of handfuls of grapevine chips and a couple of blocks of oak. Cooked roughly 2 1/2 hours@ 225 - 240 degrees.
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Topic: Broke out the roti (Read 889 times)
