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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
16-inch multi-fuel pizza oven — wood, charcoal, or gas, 950F
Steam + convection — bread with perfect crust, sous vide, reheating
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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
16-inch multi-fuel pizza oven — wood, charcoal, or gas, 950F
Steam + convection — bread with perfect crust, sous vide, reheating
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Preheat Oven to 350 degrees F. 1. In a small dish, combine the salt, garlic salt, black pepper and cayenne pepper. 2. Line the bottom of a roasting pan with the sliced onions and garlic cloves. 3. Place the chicken halves skin side up on the onions. Rub each half with 1 Tablespoon mustard and then sprinkle with the dry seasoning. 4. Tightly cover with aluminum foil, making sure to seal the edges in order to capture the steam. 5. Cook for 1 hour 15 minutes. 6. Carefully remove the foil and spread each chicken half with BBQ sauce. I like a Texas or Chipotle style, but use your favorite. 7. Return the chicken to the oven for an additional 20 minutes. 8. Using a sharp knife, carefully cut between the breast and thigh joint to separate the upper and lower quarters. 9. Enjoy!