I find that buying chickens on sale, removing the backbone, halving, seasoning, vacuum sealing, and freezing for future use is a great way to not only save money but time. Here’s one of those thawed Chicken Halves rubbed with Annie’s Roasted Garlic EVOO on and under the skin and seasoned with Jans Dry Rub.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 325ºF with Hickory wood BBQ pellets. Took 1½ hours for the chicken breast Internal Temperature to go from 32º to 170ºF.
The Asparagus was lightly coated with Annie’s Roasted Garlic EVOO and seasoned with Fagundes Seasoning. Took 20 minutes.
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