As a Northeastern, I really have a special liking for chicken racks, especially charcoal roast chicken racks.

First, marinate the chicken rack with various seasonings for about an hour, then put it on a steel label and bake it directly on a charcoal fire. In the process of baking, turn over frequently to avoid baking. In another hour or so, the chicken rack will be cooked, tender and delicious. When you eat it, you will sprinkle with cumin pepper noodles.

In hot summer, it is a great pleasure to eat roast chicken rack with cold beer.