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Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Homebrew beer starter kit — fermenter, bottling, first batch recipe
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
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Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Homebrew beer starter kit — fermenter, bottling, first batch recipe
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
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Prepare bundt pan: Wad up foil and block the center hole, and place pan on a foil covered baking sheet. Prepare chicken: Clean out chicken cavity. Squeeze lemon juice onto the chicken and insert the lemons quarters into the neck cavity. Position the chicken on the bundt pan so the cavity goes over the foil covered center. Move the chicken legs forward in the pan for balance and even cooking. In a medium bowl, mix BBQ sauce (of your choice), ketchup, honey, mustard and sriracha. It will taste differently after cooking! Set aside. Cook for 30 minutes in a preheated 400 degree oven. Apply BBQ sauce to both sides of the chicken. Reduce heat to 350 degrees and cook for 30 minutes. Check chicken for excessive browning at the top; cover with foil if necessary. Reapply BBQ sauce. Cook for an additional 30-40 minutes or until the internal temperature of the chicken thigh is 160 degrees. Sauce should be bubbly. Remove from oven and let rest. Remove chicken from the bundt pan "throne" and carve as usual. Makes great leftover pulled chicken sandwiches with the addition of more BBQ sauce!