the gristly bits

I made these chickens for a neighborhood barbecue a few weeks back and they turned out to be the star of the show. Brining the birds overnight keeps the meat moist throughout the long smoking process, and the liberal amounts of rub give the finished skin a fabulously spicy and sweet crust. You could do these impaled beauties on a grill if you aren’t in to the whole smoking thing, but the finished product is [...]