Still No Beef On The Menu
I had a steak on Friday night, and the cod last night, so tonight I decided to have some buzzard
A whole chicken cut up into the tasty bits and left to sit for a while all covered in lime juice and sea salt and dusted with chipotle powder.
Cook it over indirect heat on the gasser for around an hour and yeah baby
Cock-a-doodle-delicious
I didn’t even bother to make myself a side dish…just another caipirinha.
Swill Food and Grog | Mr. Bingley | 
July 11, 2010 9:12 pm
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D’ja lift up the skin to get that nummy chipotle powder right on the meat? I can’t believe the different in how my chicken has been turning out since I started doing that little trick.
My next task is to learn myself how to de-skin (scrape and reskin) and debone thighs to cook ’em like some of the competition folks do.
Limes may be green, but they’re not veggies. I’m just saying.
No, I didn’t try that, Culen, but this was with out a doubt the best skin I’ve ever made; it came out perfectly.
I thought the USDA said “eat green things everyday.” No one mentioned they had to be veggies!
There’s something magical about lime juice. Chicken always comes out better with a little lime. And they may not be veggies, but you won’t get scurvy!
Looks wonderful I’ll be right over for dinner – I always love it when someone else cooks!