This was based on an America's Test Kitchen recipe. I prepped everything accordingly, even tried brining one bird for an hour beforehand just for kicks. Over-seasoned them a bit, but the temp on the grill got way too hot, so I really need to learn to manage that process.
The birds came out charred from the way-too-high heat and the excessive dry rub, but still darned tasty on the inside!
With practice, I can see how this can become a staple weekend meal... the leftovers were still good the next day.
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