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My thanks to AZRP also. We cooked it last night (no pics) and it was fantastic. I had 6 people and I probably had too many veggies in the pan for them to be nicely done when the chicken was. If I do that quantity again, I will either nuke the veg…
I would sear the whole roast, or cut in half like here, over a hot fire and then let it roast for a while. Monitor the meat temperature closely and pull at 125 for rare. Oh, I just use EVOO and salt and pepper as seasoning.
The gasket on my small died several years ago, and I haven't replaced it. I don't do "lo and slow" on it, but it works fine for searing and roasting. I suppose I am loosing quite a bit of heat, but nothing I am cooking on it takes that long anyway.