Default User wrote:
> Another warm Saturday in St. Louis

where do you live in the STL? I'm there too!!!

meant more outdoor cooking. I made
> the Chicken Diavola recipe from America's Test Kitchen. Basically a
> brined butterflied fryer, with a spicy mixture spread under the skin.
>
> The spice paste was four medium cloves of garlic (minced), two
> teaspoons ground black pepper, two teaspoons of red pepper flakes,
and
> 1/4 cup of olive oil. This is heated to the sizzling point then
cooled.
> You then work your fingers under the skin of the breast and legs and
> smear this around underneath.
>
> It's cooked in a kettle grill, with a chimney of charcoal divided off
> to either side for indirect cooking, all vents open to run pretty
hot.
>
> It worked pretty well, the only problem I had was the time. They said
> 30-35 minutes, it was much closer to an hour before I had safe temps
in
> the thighs. I use the Weber charcoal holders, perhaps it isn't as hot
> as two piles on either side, or maybe their chimney was larger so
more
> charcoal. Hard to say.
>
> It was good. A bit of smoke flavor and the spices worked well. I
think
> next time I may finish it directly over the coals to crisp the skin a
> bit more.
>
>
>
> Brian