GOOD TASTE


Bonedaddy’s gourmet barbequed chicken plate brings me back for more.
By Jan Walsh

Bonedaddy’s, located at Lee Branch, is an upper-scale, barbecue-and-more restaurant, offering a wide family-friendly menu. But I have a difficult time trying much of it because I can’t get enough of the Alabama Yard Bird.

I asked Bonedaddy’s Operating Partner John Cowan just what makes it so good. But this simple dish is easier to eat than to prepare. So the proof is in the preparation and cooking method.

“The bird is first rubbed with Bonedaddy’s secret wet rub. We use orange juice as the wet ingredient, which we use on all of our meats. The acid from the oranges breaks down the muscle fiber,” he explains. “Then we cook it two to three hours at 210 degrees, using good, old Alabama hickory wood.”

The bird is roasted whole to keep it moist and juicy. Then it is cut into halves for serving. The plate comes with two side items. I highly recommend the fried okra and macaroni and cheese. Both are delicious and make comforting accompaniments to the bird.

One night each week the Alabama Yard Bird is offered as a half-price special. It is one of the most popular dishes on the restaurant menu and on their catering menu. It also takes out well and makes a Fourth of July celebration special.

Cowan serves the bird with Bonedaddy’s healthy white sauce that is made with no cholesterol and no fat mayo. But personally I don’t add a thing to this tender, delicious bird—except a fork.

 
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