Delwyn Xavier Campbell

I have a couple of versions of this dish. I like this one for those times when I am cooking more than five thighs. I use Grillaholics SPG+Butter for the seasoning. It always works, and my wife and her boss enjoy the leftovers the next day. It was also the first chicken, not shaped like a nugget, that my youngest daughter would eat!

It appears that there are issues with roasts that are > 5lbs. Mine was 6.1 lbs. When the "cool down" time ended, the internal temp was 120°. So I inserted my Temp Spike with a "Medium Rare" setting (140°), set the oven temp to 325°, and will take the roast out when it reaches 135° internal. We'll see whether it overcooks.UPDATE: I just sliced the roast. Internal temp 145°. It looks good. Everyone in the house likes it. Dinah, our 8y.o., gave it a thumbs up - she is not much of a steak eater. Daniyah, our 11y.o., relished her taste with gusto. My wife, Lenita (age ain't nothing but a number), said it's delicious! I'm glad that I took the extra step. It was worth the extra hour.

It looks good! I was expecting more flavor from the marinade, though.

I pretty much followed the recipe as written, except that I had a jar of diced garlic, so I used 6 tbsp of that. I had to pickup my son from school, so the meat sat on the grill for more than an hour. The center was grey (well done) and I feared the worst. It was so tender, and juicy as well. I still prefer my meat medium, but my wife actually does prefer her meat well done, so we both were pleased. The cherry wood charcoal have it a nice pink smoke ring, and the flavor - O.M.G.!