Was craving chicken the other night so decided to pull out the Slow and Sear.
I removed the back bone and flattened it.
I used a Weber chicken rub on one side and Meat Churches Dee's Nuts on the other.
Tossed it on the Weber with a half of a chimney of briquettes at about 370.
Pulled it off at about. 165. After a bit more than an hour.
Ate it in pita's with hummus tomatoes avo and onions.
And can't forget the scratch margaritas!
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