Joined Sep 2003
6K Posts | 0+
Wilmington, DelaWhere?
Here's a bird I cooked yesterday afternoon on the GrillDome.
Used a little rub and basted with Asian Plum Sauce. I had it sitting a little high on the vertical stand so it was a bit close to the ceramic lid, hence the overly darkened skin. I covered the top with foil after the first hour. It took about 90 minutes start to finish and was very good with curried rice.
Used a little rub and basted with Asian Plum Sauce. I had it sitting a little high on the vertical stand so it was a bit close to the ceramic lid, hence the overly darkened skin. I covered the top with foil after the first hour. It took about 90 minutes start to finish and was very good with curried rice.
