Barbecue Chicken

The "cook's treat" consumed I felt it was time to pull the main course. The bird had been cooking about an hour and a half at about 350° and was looking ready.

The bird was placed on the board and allowed to rest for a few minutes. The color was good, although a little dark in places due to a high temperature spike early in the cook. You could shake the leg properly. It was very loose and about to fall off. The breast was very juicy and the dark meat was well done. Dinner was served and all were happy. After a vigorous feasting all that was left was a small pile of bones and the calling for a good dessert. A slice of chocolate cream pie provided an appropriate finale to the summer evening.

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