I'm a Connecticut Yankee that now lives in Michigan, but I do love BBQ. I've read my share of books about BBQ and eaten more than my share of deliciously slow cooked meats and tasty sides. Here are some of my thoughts and recipes born from my love affair with meat and fire.
Saturday, July 9, 2011
Tonight's dinner
Tonight's dinner is chicken 3 different ways. BBQ chicken with a dry rub, some with sauce and some without and some boneless skinless chicken breast that was simply brined for a couple of hours before putting it on the grill.
I BBQ'd some chicken (breasts/ribs & drums, all with skin) on July 4. I marinated them for a couple hours in a lemon juice / olive oil mixture with garlic, pepper, and a bit of salt. I applied a rub prior to putting them on the grill. I ended up putting the BBQ sauce on all of them in the last 15-20 minutes, though I thought about only saucing half.
I cooked them over indirect heat (charcoaled wood surrounding a pan of water).
Very pleased with the results. The rub was decent, but it had whole fennel seeds which, when bitten into, had (of course) a strong anise taste. I think it would have been better with the seeds ground up. Otherwise, very nice!
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ReplyDeleteI BBQ'd some chicken (breasts/ribs & drums, all with skin) on July 4. I marinated them for a couple hours in a lemon juice / olive oil mixture with garlic, pepper, and a bit of salt. I applied a rub prior to putting them on the grill. I ended up putting the BBQ sauce on all of them in the last 15-20 minutes, though I thought about only saucing half.
I cooked them over indirect heat (charcoaled wood surrounding a pan of water).
Very pleased with the results. The rub was decent, but it had whole fennel seeds which, when bitten into, had (of course) a strong anise taste. I think it would have been better with the seeds ground up. Otherwise, very nice!
And how was it? And was I invited :D
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