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Unread 03-17-2014, 02:08 AM   #22
CharredApron
Babbling Farker


 
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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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
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Backyard Disasters are my specialty.

"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
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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