"DaleW" > wrote in message
...
Tuesday was very hot for April. I spatchcocked a chicken, which then
sat with some Greek-esque spices for a while, then was rubbed with
olive oil, garlic, and lemon before grilling.

I like that method advanced one step. I bone the chicken out before cooking.
I also bone out roast chicken and turkey - they cook faster and taste
better.

I also like a reduction gravy or sauce, will all meats. Easier to do with
oven roasting, since you can harvest the fond. But a good supply of
Demi-glace gets you halfway there.

I like a good California Cab or a heavy Merlot with everything. A good
Sancerre works for me also.