Tonight I cooked the tequila lime chicken that I cooked at OKC. My family loves that and roasted garlic mashed taters. First we baked a loaf of bread on the large, then removed the pizza stone and cooked the chicken.
I marinated the chicken thies in the tequila lime marinade over night. This afternoon I wrapped the pieces in bacon, coated them with shakin the tree and put them on indirect with a few apple chunks at 425 until they were 195.