I am headed out to Denver this week so Kerry ask me to cook a couple things she could have during the
I don't miss an opportunity to roll something so I grabbed a chicken and small pork roast.
One of our favorite rubs for pork is a blend Super Pig, garlic powder and Cajun Shake so I rubbed it down good and let it sit while I got the coals going.
The chickens come out really tasty when fresh herbs are used. I think it was Pam that puts butter under the skin on chickens and I have found doing that with rosemary, sage and the dry seasoning gets so much more flavor depth all through the meat . Especially using the rotessorie.
My neighbor brought me a new beer from the Fairhope Brewery so I was all set.
I typically don't care from the really dark beers do the the aftertaste many leave. This one comes on strong but has has very little after taste so it's a winner in my book...