I really loved the flavor of the wood smoke. I only had the bottom poppet open. It really is another ingredient. I want to say it’s light but that isn’t right, maybe deft is the word bc you cannot miss the flavor but it’s harmonious so it doesn’t club you over the head w it’s presence.
Speaking of flavors, I’m in love w Ottolenghi’s harissa recipe in his book Jerusalem. Yes, there’s heat but so much more. Anyway I slathered that under all the skin of those birds as well as under their spatchcockedness (?) as well as black pepper and Z’atar on top. I can’t recommend that enough. Super delicious.
Unfortunately I forgot to take pics of the whole birds. This is all I managed.
Long story short....KBQ for the win and I can’t wait to see what else I can make in there.
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