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Recent content by capt
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I usually clean the bird whole, grill the breasts and keep the legs/thighs and put in the slow cooker for pot-pies and stews. I am assuming you shot these ditch parrots over that beautiful Wiem? Good lookin' dog!
For even juicier and more flavorful chicken, take a stick of room temp butter and mix it with your rub or favorite seasonings. Smear the butter under the skin on the breast and thighs. Just be careful not to tear the skin. I usually use a silicon spatula for this. Good luck!
Apple juice and Capt Morgan. I heard of people using it, but never had it until Capt Dan did my BBQ for me. It was excellent, and I have switched from Apple juice and SoCo to the Capt.