Spatchcocked both birds and marinated them in buttermilk over night. I had picked up the stainless steel hotel pans at Costco recently. Love them. Worked great for all aspects of this cook.
Made a compound butter with some Montreal chicken rub. Stuffed under the skin.
Sliced some taters on my mandolin and cooked in foil on my Mak with the chicken.
The chicken was fantastic. And crazy moist.
It even pleased my wife......
