Porch,

Just put 7 or 8 leg quarters on the WSM no waterpan, should be done in a
little less than an hour. The chicken was brined, rinsed, rubbed with evo,
dusted with Bill Martin's Grass Skirt Rub and should be done in a little
over an hour, start to finish.

For sides we are having Buzz in Wisconsin's high-temp cauliflower and
Wendy's favorite, Near East cous-cous. If you have not tried Buzz's
cauliflower method I highly suggest giving it a go, it really brings out the
natural sweetness of the cauliflower.

IIRC, the recipe is just separate into florets, light evo, k salt, 500
oven. after 7 minutes, shuffle the florets around, take out of oven when the
cauliflower starts to turn light brown. After making the recipe 4 or 5 times
last year I think I decided on a 450, but my oven may be a bit on the fast
side.

Buzz, chip in here if my memory of the recipe is incorrect, or if you have
made any improvements, though it is so good as is, improvements would be
difficult.

Regards

Smoking in Chicago,
Gary
x=x=x=x=x=x=x

Buzz in Wisconsin
BBQ list
11/16/02

Have made a small change that makes it easier-imo of course--just slice the whole  caulilour about 1/2-3/4 inch  thick then proceed as b4--very tasty and maybe a bit easier to turn a whole slice.  Leave the core in also-

Buzz 



