We remove the wings and legs, then bone out the breasts leaving them connected via the skin. Inside of each breast is seasoned with Lawry's seasoned salt, pepper,garlic, and butter pats.
Breasts are made into a roll covered by skin and tied with butcher string.
Breast roll is placed on the grill and cooked for 3-4hours, basting after each turn
with an oil, butter, beer mix. Red oak is the wood used.
Wings, thighs, and drumsticks are put on the grill about an hour before the breasts are done.
