bknox
Head Chef
After seeing some other excellent posts I finally grabbed a chicken for dinner.
Rubbed with Knox's Salt Free Barabicu and Jamaican Jerk. Stuffed with a sliced orange and stick of cinnamon. Cooked over mesquite chunk at about 300 degrees for 2 hours. Internal temp was a little high but came out pretty good.
Plated with some fresh fruit salad and beans I pickled 2 days ago.
Rubbed with Knox's Salt Free Barabicu and Jamaican Jerk. Stuffed with a sliced orange and stick of cinnamon. Cooked over mesquite chunk at about 300 degrees for 2 hours. Internal temp was a little high but came out pretty good.
Plated with some fresh fruit salad and beans I pickled 2 days ago.