Reading the stories from the interview with member Jim Rosenthal and his demos from back in the day (thanks again, Jim and Marty G) , it got me craving some classic chicken on the kettle. The old school way. No rubs, no smoke wood, no beer cans. Just butter, salt and pepper. 1 hour, 20 minutes indirect. Internal temp between 170-175 degrees. I didn't even use my chimney, I used matchsticks to light the coals. I made a drip pan from foil, I think this is how I'm going to go with drip pans, cheaper then buying new ones all the time. The chicken came out super moist and was a hit with the family.
The sights
The sounds
The smells.. (did some Italian sausages earlier in the afternoon)
The setup.
The bird
Plated with some herb chicken couscous and brown sugar carrots.
Thanks for stopping by folks!