We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Chicken fat cooking question
Hello all. Planning a spatched chicken raised direct on Saturday and wanted to clarify something. I plan on cooking at 400 degrees with the chicken raised and a pan full of veggies (potatoes and carrots?). I am thinking just do this set up until the chicken is done. Will the skin crisp up with the pan underneath creating an indirect type setup. Should I do plate setter so the veggies don't burn? Should I add oil or butter to the veggies or let the chicken speak for itself? Thanks all.