got a fire going
and grill
a table spoon of olive oil in heated pan
drop in bird fat/skin down
cover with some wt
and cover, 20 min at 350 and
perfectly blackened....rub was cumin,sage,paprika,brown sugar, garlic and such
replace wts and another 20 min
pulled pan and covered in foil to let it rest
sampling
wow, alot more moist than a beer can chicken!!!!!!!
Our son is vegetarian, so I grill/smoked (apple wood) some faux chicken bits, indirect heat
chillin at fire it was cold...about 35*
his is done
feast time
and like I said earlier...this is now my go to chicken cooking way