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Uh, Iz, I said "about an hour; hour and a half." Moderate coals with bone-in chicken? We're not talking about boneless breasts here!

If you have the benefit of having a half-chicken, leave it intact! The meat stays more moist and juicy that way. Indirect heat; treat as you would roasted chicken. I use my grill to do whole birds, butterflied, or whole halves, all the time. Natural charcoal is the best.

I always rinse canned beans of any kind.

I am sure this would be a lovely side dish. But "dinner"?

I still miss the burgers cooked on the blackened flat top at my parents' restaurant. The freshly ground patty would be seared to a still-juicy medium, the dark crust taking on the flavors of the sirloin steak, the pork chops, the bacon from breakfast...whatever had been cooked on the grill! The edges were crispy and black, salty and crumbly. The oversized bun would also spend time on the grill, getting a drizzle of butter and yes, all those other wonderful juices. Cheese? Sedonia would always put the cheese on too early, making sure it would melt and run off, creating a fabulous, gooey mixture of burnt cheese and grill runoff. You felt lucky if you had all those crunchy bits of goodness on your burger.

I think what you have planned is plenty, but, as we discussed in the "pushing the envelope" thread, maybe one more thing...you want to, right??

Make it something "signature", perhaps using your infamous miso butter? Or caramelised onions?

Fried chicken comes to mind for a "down home potluck" so maybe you could expand upon that idea. Miso/sriracha wings with Asian slaw? Fried chicken tenders with sweet onion dipping sauce?

I like to use chopped pork and/or shrimp, rehydrated dried black mushrooms, waterchestnuts, ginger, garlic, scallions, light soy sauce and sesame oil. Salt and white pepper to taste. Sometimes I'll add a little five spice powder and dried tangerine or orange peel. Chopped dried, salted turnip is also good in there!

alright, I need a lesson in HTML!

http://www.mycookingblog.com/post/1-nowserving/13914/Warm-Spinach-Artichoke-and-Mushroom-Dip

@Embackus and dozertx - Reminds me of a running joke between my very Cantonese mother and the very Caucasian husband of a family friend. Once, he tried to impress her by offering her some sweet potatoes, so he said it in Chinese. Problem was, he pronounced "potato" wrong, and he ended up saying "would you like some sweet shit?" To this day, his nickname is "sweet shit"...in Cantonese (roughly, "hem see").

Regarding the topic - I agree that broccoli, cabbage and Brussels sprouts smell foul when cooking, but only when I don't know it's broccoli, cabbage or Brussels sprouts. When I cook them, I don't notice, but if I enter someone's house where those are being prepared, and I don't know beforehand, it's shocking. Then when I find out what it is, it's like "ohhh....that's how bad it smells"...but it's suddenly OK.

Now Serving, rather.

Tomatoes, especially since my garden-loving other half just planted some. Funny thing is, he HATES tomatoes!

Slow-roasted stuffed venison roast. Pork fat + venison = yum.