• Heat oven to 350 F.
  • Put 1/2 stick (4 oz) butter into bowl and set aside.
  • Fill a pie pan with your favorite pie dough (I use store-bought; I’m a cook, not a baker).


  • Core 8 to 10 medium-sized tart apples.
  • Grate apples into bowl using the 1/4″ side of the grater.
  • Add 1/2 cup sugar, dash of cinnamon, handful of chopped pecans.


  • Into the butter, cut 1/2 cup brown sugar until smooth.
  • Add 1/2 cup flour and cut into butter/sugar mixture until lumps are < 1 inch.


  • Put apple filling into dough-lined pie pan.
  • Cover with topping and spread evenly.
  • Cook for 50-60 minutes, until crust and topping are brown.
  • Set aside to cool; (and no tasting until after dinner).


  • Clean, rinse, and pat dry with a paper towel, one whole chicken.
  • Using a carrot peeler, peel rind from one lemon; finely chop lemon rind.
  • Squeeze lemon onto chicken and rub to cover completely with juice.
  • Cover bird with finely-chopped lemon rind (zest), salt, and fresh-ground pepper.
  • Start charcoal in Weber grill–concentrate charcoal on one side of the grill.
  • When coals are well-lit (~30 min) toss a handful of apple chips onto the coals (I cut 2-3 inch pieces from branches when pruning).
  • Immediately, put chicken on side of grill opposite coals and cover; open all vents and don’t touch that lid for about 2 hrs (25 min per lb at 4500 ft elevation).
  • Chicken is done when juice is clear, not red.
  • Remove from grill and let bird rest for 15-20 minutes before carving.
  • Enjoy.

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