Please accept this as my official entry into the "Getting Fed on the Med" Throwdown
I started out with a nice Guinea Hen and some fresh local and homegrown spices and herbs.
Spatchcocked the Hen
Gathered up my typical mediterranean ingredients
Made a nice bed for my chicky to rest on
Added white wine and herbs de provence
Started a nice fire with lump charcoal and grape vine wood
Put the spurs to her!
1 1/2 hours later
Plated with risotto and peas
And my official polling pick if you please,
Thanks for looking, I'' be here in the Med getting away from the FED
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr