For Sunday's dinner I dry brined the bird with kosher salt and baking powder for about ten hours. Put in the D. Boone set at 175F burning hickory-oak-cherry, for about an hour. Browned the bird skinside down in CI on stove in a bit of organic lard. Upped the ante to 350F on the grill, flipped the chicken and gave a nice dusting of Way Out West Trail Dust and fresh ground pepper. Added the pan of potatoes at this time. About an hour later the chicken was done but not the potatoes yet. Then the rains came!
Ran everything inside..... Moved the taters to oven at 425F to finish while chicken rested. Sorry no plated pics....got a little hectic.
The chicken was perfect! As were the potatoes with butter and smoked colby cheese.
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