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Post by BBQ Butcher on Sept 21, 2006 12:23:55 GMT -5
Did a Spatchcocked Chicken last night. Seasoned under and on skin with EVOO, lemon juice, garlic, pepper, a smidgen of Kosher Salt and some smoked paprika on the outside. I decided to vac-marinate it for a couple of hours with the Foodsaver Cooked direct on a raised grid at 350° with a chunk of pecan wood. I flipped them for the last 15 minutes. The taters cooked the whole time, indirect. MMm......very tasty! Served with some organic green beans.
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