Got a box a little while back with a giant jug of MO Rockin and a smaller Chicken Savor.
Marinated two spatchcocked birds in buttermilk for two days. Then coated liberally with rub, one flavor for each bird. Into the fridge to air dry and get happy.
Onto the Performer and cooked until 160.
Plated with mashed taters. I also made a simple pan sauce.
This was really excellent and worth the effort.
Some where I know Tee is smiling......he will be missed