Rosemary Blossoms

Rosemary Blossoms

I could go on a long babble about rosemary blossoms but the thing I like most is my wife’s face when she see them.

Rosemary is a fragrant evergreen herb native to the Mediterranean. It is used as a culinary condiment, to make bodily perfumes, and for its potential health benefits.

Rosemary is a member of the mint family Lamiaceae, along with many other herbs, such as oregano, thyme, basil, and lavender.

The herb not only tastes good in culinary dishes, such as rosemary chicken and lamb, but it is also a good source of iron, calcium, and vitamin B-6.

It is typically prepared as a whole dried herb or a dried powdered extract, while teas and liquid extracts are made from fresh or dried leaves.

The herb has been hailed since ancient times for its medicinal properties. Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth.

Fast facts on rosemary

  • Rosemary is a perennial plant (it lives more than 2 years).
  • The leaves are often used in cooking.
  • Possible health benefits include improved concentration, digestion, and brain aging.
  • Very high doses may cause vomiting, coma, and pulmonary edema.
Smoked Spacock Chicken on gas grill

Smoked Spacock Chicken on gas grill

My son gave me some BBQ rubs, and sauce etc. for fathers day, I think I’ve used some combination on almost every meal since.

Any way WholeFoods had Spacock chicken on sale cheaper than a whole chicken and no extra work for me.

I made a soaked wood chip packet out of aluminum foil place on the space between burner 2 and 3

Placed a drip pan with a little water on #1 side and turn 2 and 3 up high.

When the packet started to smoke I put the chicken skin side up over the drip pan legs facing the hot side.

I had rubbed the chicken with the Blue Ribbon BBQ rub and placed uncovered in the refrigerator maybe an hour or so lost track

Took out and let come to room temperature

Dabbed any excise liquid with a paper towel

Cooked covered for about 45-50 minutes , every grill is different you know how your grill better

Basted at about 20 minutes

It was about 155-160 in thickest part of thigh with instant read thermometer

I basted again and filliped the chicken skin side down on the hot side for about 2-3 minutest

I probably could have cut that time down but I like the burnt bits.

Then back to the cool side skin up baste and cook until 165

Let sit on cutting board 15-20 minutes

I went to cut it and the bones just broke off