Whole roasted chicken, potatoes, and onions cooked with indirect
heat under the Weber grill dome. Slow is the way to go.
170 degrees in the thighs and 160 for the breast and taters
and onions tender and ready. About an hour and a half. Magic.
Once all of that stuff is off the grill, throw the zucchini
halves directly over the coals and watch for about 5
minutes, with a turn halfway through. No mess in the
kitchen and minimum 3 days worth of dinners. Probably
$10.00 of product, but the flavor is priceless.