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


I didn’t even bother to make myself a side dish…just another caipirinha.

6 Responses to “Still No Beef On The Menu”

  1. Cullen says:

    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.

  2. Kate P says:

    Limes may be green, but they’re not veggies. I’m just saying.

  3. Mr. Bingley says:

    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.

  4. Mr. Bingley says:

    I thought the USDA said “eat green things everyday.” No one mentioned they had to be veggies!

  5. Cullen says:

    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!

  6. Teresa says:

    Looks wonderful I’ll be right over for dinner – I always love it when someone else cooks!

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