Open Fire Dinner

Instructions are for how I cooked each one not how to cook over open fire.

To learn more on how to cook Open Fire check out

Al Frugoni’s Open Fire Master Class on Embers TV

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Frog Chicken

1. Spatchcock chicken Frog style by cutting along rib cage all the way to the top then flipping over and applying pressure downward to crack bones and flatten out
2. Pull wings and thighs upward also to help flatten out then cut off wing tips
3. Olive oil as a binder, Season underside with Asado rub then flip over and do the same. Add seasoning under skin of the breasts. 
4. Add slices of butter under skin on breasts and thighs
5. Cook Chicken to an internal temp of 165F

Double Baked Loaded Garlic Potatoes

1. Slice potatoes in half longways then coat with olive oil and season with All purpose rub
2. Now put back together the potato halves and wrap in foil. 
3. Cut top off of the whole garlic, add olive oil and more all purpose rub then wrap tightly with foil. Bake for 1 hour at around 350F
4. Bake potatoes at 350F until fork tender around 200F
5. Remove insides into a bowl, leaving a small layer to hold together potato skins
6. Add in 1/2 cup of heavy cream, more garlic jalapeño rub, mozzarella cheese and squeeze in the roasted garlic then mix
7. Add back into potato skins and top with more mozzarella cheese then bake for 5 min

Roasted Butter Cauliflower 

1. Cut cauliflower in half, drizzle with olive oil and season heavily with garlic jalapeño rub
2. Roast for 1 hour
3. Cut up into pieces then sauté in melted butter until tender