In ne.food, Cheryl Isaak > wrote:
> Other than stuff it and bake it for Sunday lunch? I'm afraid to grill it and
> not having it cooked thoroughly through.

What kind of a grill do you have? You could spatchcock it and it should
cook nicely at a low heat, without the outside burning.

Or you could keep it off to the side of the flame, and "bake" it on the
grill using indirect heat. If it were me, that's what I would do. Try
using Maple or Cherry wood for flavor. If you want to ensure that it will
be moist and tender, brine it first overnight.


--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

wrote:
> In ne.food, Cheryl Isaak > wrote:
>
>>Other than stuff it and bake it for Sunday lunch? I'm afraid to grill it and
>>not having it cooked thoroughly through.
>
>
> What kind of a grill do you have? You could spatchcock it and it should
> cook nicely at a low heat, without the outside burning.
>
> Or you could keep it off to the side of the flame, and "bake" it on the
> grill using indirect heat. If it were me, that's what I would do. Try
> using Maple or Cherry wood for flavor. If you want to ensure that it will
> be moist and tender, brine it first overnight.
>
>
Both of those would certainly work well. If I'm not gonna
spatchcock it I'll usually do it on the rotisserie.

--
Steve

Boil it in oil.



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Rub ancho based rub under the skin, inject it with jose and lime, and then
deep fry it. Slice and shred for Cino de Mayo.

--
Master Chef Richard Campbell
100% Delightfully Evil for Your Protection

I believe in Karma. That means I can do bad things to people all day
long and I assume they deserve it. --Dogbert