[Jim Bremner]

I soaked my bird this weekend in Achote mixed with vinegar.

I put it on a smoker over medium heat figure 270ish for 3 hours The smoker that I use is charcoal I made it smaller by using a cardboard lid to reduce the volume instead of the doam lid that it came stock with. In the water bath I added the rest over achote/vinegar mix.

I surrounded the chicken with corn on the cob with all of the leaves on.

For the corn I took it off of the cob, put it in a large bowl added 1/2 a cup of Mexican cheese, 1/4 cup of Parmesan, 2 tsp of mayonnaise, 2tbs butter and 1/2 tbs on Pico de gallo and 1tsb of fresh lime juice

Served with backed yams with a bit of brown sugar