Chicken halves cooked high above the coals in the PBC with peach wood chunks. Two with Chef Meritos Fajitas Marinade and Meat Church Dia de la Fajita. The other two rubbed with SPOG. Spuds were hanging high alongside the chicken too.
Meanwhile the veggies were cooking low directly on the embers in the SM grill; onions, bell peppers, and “sghetti” squash getting a nice char. Halved tomatoes face down in a cast iron pan also placed on the embers. Compound butter melting down too. It was a fun and tasty day!
Meanwhile the veggies were cooking low directly on the embers in the SM grill; onions, bell peppers, and “sghetti” squash getting a nice char. Halved tomatoes face down in a cast iron pan also placed on the embers. Compound butter melting down too. It was a fun and tasty day!
