PORKEN POTATOES (PORK AND CHICKEN ROAST)

Watch the BBQ Pit Boys prepare a dish that will not only feed a bunch but they will get a choice of Chicken or Pork

THE INGREDIENTS YOU'LL NEED:

Chicken – 4 ½ lbs. whole fryer
Pork Loin Roast – 2 ½ lbs., boneless (have butcher tie it up to hold shape while cooking)
Sausage – 2-3 lbs., in natural casing.
Onions – 1-2
Potatoes – 10 spuds
Chipotle Rub – to taste
SPG – to taste
Extra Virgin Olive Oil – 1-2 Tablespoons
Beer – 12 oz. can

DIRECTIONS: GETTING READY SPATCHCOCK CHICKEN:

1. Wash and dry chicken with paper towels. 2. Take a pair of scissors and remove backbone from chicken. 3. Flip chicken over so the breasts are facing up. 4. Place both hands on chicken breast bone and press firmly until bone cracks and chicken lays flat. 5. Season entire chicken liberally with SPG.

PORK LOIN ROAST:

6. Make sure roast is tied up with butcher string so it will hold its shape while cooking. 7. Cover roast with SPG liberally. 8. Pour small amount of olive oil on roast. Rub to cover roast.

POTATOES AND SAUSAGE:

9. Cut each potato in half and place in the bottom of a roasting pan. 10. Quarter onions and place in with potatoes. 11. Place sausage in with potatoes and onions. 12. Season with SPG and Chipotle rub. 13. Pour in a 12 oz. can of beer.

MAKING

14. Bring grill temperature up to 325 - 350 degrees Fahrenheit with coals offset for indirect cooking. 15. Place chicken breast side up, and roast on roasting grate. Place grate on top of potatoes/onions/sausage. 16. Put pan on grill opposite coals and cook for 50 minutes. Cover grill while cooking. 17. After 50 minutes, remove grill cover and rotate pan for even cooking. 18. Make sure your grill maintains a temperature of 325 - 350 degrees Fahrenheit. 19. Cover grill and cook additional 45-50 minutes. 20. Check temperature of chicken and roast as one may cook quicker than the other. 21. Remove chicken when internal leg temperature reaches 165 degrees Fahrenheit. 22. Remove roast when internal temperature reaches 145 degrees Fahrenheit. 23. Place on cutting board to rest for 15 minutes. 24. Stir potatoes, onions, and sausage. Leave on covered grill for additional 15 minutes while the chicken and roast rest.

FINALIZING

25. Carve roast into slices for serving. 26. Cut up chicken. 27. Remove potatoes mixture from grill and place on a platter. 28. Place chicken and roast around potatoes, onions, and sausage. 29. Pour juices from pan over the top.

SERVING

30. Serve with grilled corn on the cob, corn muffins, or rolls. 31. Sit back, relax, and enjoy!!