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The chicken from your new book.

Do you have burning questions that need to be answered? A live-fire dilemma that needs to be solved? There are no secrets between grill masters. So I give you “Ask Steven,” a new forum, where you can ask me anything about food and flame. Post your questions here, and I’ll respond as quickly as I can, though at times, because I’m traveling around Planet Barbecue (and you can ask me about these adventures too), it might take me a couple of days to reply.
Post Tue Jun 03, 2014 1:53 pm
JPET medium-rare
medium-rare

Posts: 88
Location: LOS ANGELES
Steve, you just posted a new chicken recipe, Roast Chicken with Lemon and Garlic,
the one from your book.

You might want to consider indicating an
approximate time in the oven (no grill?) and temp.
the chicken should be when it is done.

There are some new grillers and Qers out there I'm sure.

Post Fri Jun 06, 2014 1:54 am
JuliaBBQB User avatar
medium-rare
medium-rare

Posts: 58
Thank you for the suggestion.

The recipe indicates that the chicken take 1.5 hours and should be 165 F when done. I hope that helps!


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