Buy one or two whole chicken roasters. I like to buy
two because they only cost a few dollars and it’s just as easy
to do two. Then you can give one to friends. Remove the neck and heart
ect. from inside and rinse in cold water. Sprinkle with season salt,
garlic salt, crushed black pepper and salt or other seasoning of your
choice. Apply generously to all surfaces inside, outside and anywhere
you can get it under the skin. Fill the birds with copped onions and
celery. This steams the bird from the inside out as it cooks. If you
use charcoal never start the coals with lighter fluid. It gives an off
taste. Use an electric starter or a propane torch. Never buy cheap
charcoal. It burns too fast. I only use real wood charcoal but Kingsford
will do. Put the bird/s in a stainless broiler pan with rack over 7lbs
of charcoal. Tent a sheet of aluminum foil over the birds but make sure
the smoke can get to them. Place a small stainless steel bowl filled
with wood chips in the coals to create smoke without flaming the chips.
I like mesquite but hickory is good too. Cherry wood is excellent for
smoking. It’s great because once you throw the birds on you just
walk away for two or three hours. They always turn out great. You know
their done when you can shake hands with the legs and they just about
fall off the bird.
Marinated Steak
Take a ziplock and dump in some whole
black peppercorns and cloves, or allspice, or both. Use a rolling
pin to crush the contents as finely as possible. Sprinkle salt and
the pepper mixture, Cheyenne or red pepper, brown sugar, a little
KC Masterpiece barbeque sauce and Worchester on the steaks. You
can experiment with other seasonings like crushed fresh garlic, red
pepper flakes and/or dehydrated onion. Use two serrated knives to
slice all the seasoning deep into the meat with a stabbing action.
Repeat for the other side of the steaks. Refrigerate at least 24 hrs
so the salt, sugar and seasonings can migrate into the meat. Get the
grill as hot as it will get with the rack as close to the coals as
possible. Sear the outside of the steak on both sides with this high
heat to seal in the juices. Raise the rack or lower the heat, add
wood chips, close the cover and cook to desired doneness. Watch out
for flare-ups that can burn the steak. Get a clean platter to put
the finished steaks on.
