Saturday was gorgeous, and it proved to be just the right day for a bit of kamado grill action. I'd bought two organic young chickens with a plan to put them on the kamado grill sometime during the week, and although I had to finish them in the oven, they still turned out fantastic. Dipped in some Alabama great white sauce and accompanied by lima beans and buttered corn, it was a glorious early-summer weekend repast.
Kamado Meal #35A
"Chicken on a Throne" (p. 171-173) and "Alabama Great White Sauce" (p. 362). In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.