Started with a 3X batch of this:
2 tablespoons salt
2 teaspoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground allspice
1 teaspoon crushed dried hot pepper
1 teaspoon dried chives
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
Heavily covered and rubbed the legs and let sit in refrigerator for 24 hours, grabbed supplies and headed out to the grill:
The best part of having a gas grill next to the charcoal grill is that it provides a nice work area.
Checking for correct temps and even heating is a must!
Fill the grill
Close the lid to avoid fires, temps stayed at 300 even with small adjustments to intake and stack dampers.
Perfectly cooked pork and fowl.
Served with rice cooked with lime juice in the water and seasoned with fresh herbs from the garden added after cooking, Tarragon, Rosemary, and Pineapple Sage.
The super fragrant rice with the hint of acidity really paired well with the strong flavors of the chicken.
