Its really no big deal, just wanted to show you how hard it is to make Friday nite supper!
For me, I buy a chicken a week. I can do multiple meals off one, jambalaya, gumbo, etouffee, creole, fried, grilled, dumplings, etc etc...... Chicken is the cheapest and most flavorful IMHO.
Grilled chicken is fast easy and that smell...... Mmmmm. It takes longer to set the coals than to cook it.
Last nite the fare was:
That's the sausage you've seen me numerous times make on here, some green spears and 1/2 a chicken. To this I added a little oil, cracked black and kosher. That is it, nothing else is needed. I only used the oil because my last cookout my grating finally gave up the ghost. Cheap expansion metal only lasted 45 years, so I can't bitch too much.
When the coals were happy, the grate was brushed and oiled for its maiden flight.
I decided to try that little 6" A-MAZE-N tube and it was filled with apple. All my life it was normally just the good charcoal taste, I have used wood before, but anyway you grill it, it's great with me.
Just look at that!
Finished Product, before cutting it all up. I am sorry no plated "Q" view, but you can only stand that smell so long before you just gotta tear into it.
Just salt & pepper, well and a few wood pellets.
PS, I gotta tell you, I wasn't too excited about my last made sausage, it was a bit mild for even me. Thats why it made the grill. It transformed before my eyes, it gained pepper while cooking, I don't know why or how, but it did. I make awesome sausage.....LOL !
Thats it, throw in a cold longneck a knife and a fork. I am guessing it can still be called nekkid chicken, even if its grill vice smoked. Great rainy Friday nite meal. I think I like it better than the old days of dancin, drinkin and chasing women! I know I felt better this morning. LOL
For me, I buy a chicken a week. I can do multiple meals off one, jambalaya, gumbo, etouffee, creole, fried, grilled, dumplings, etc etc...... Chicken is the cheapest and most flavorful IMHO.
Grilled chicken is fast easy and that smell...... Mmmmm. It takes longer to set the coals than to cook it.
Last nite the fare was:
That's the sausage you've seen me numerous times make on here, some green spears and 1/2 a chicken. To this I added a little oil, cracked black and kosher. That is it, nothing else is needed. I only used the oil because my last cookout my grating finally gave up the ghost. Cheap expansion metal only lasted 45 years, so I can't bitch too much.
When the coals were happy, the grate was brushed and oiled for its maiden flight.
I decided to try that little 6" A-MAZE-N tube and it was filled with apple. All my life it was normally just the good charcoal taste, I have used wood before, but anyway you grill it, it's great with me.
Just look at that!
Finished Product, before cutting it all up. I am sorry no plated "Q" view, but you can only stand that smell so long before you just gotta tear into it.
Just salt & pepper, well and a few wood pellets.
PS, I gotta tell you, I wasn't too excited about my last made sausage, it was a bit mild for even me. Thats why it made the grill. It transformed before my eyes, it gained pepper while cooking, I don't know why or how, but it did. I make awesome sausage.....LOL !
Thats it, throw in a cold longneck a knife and a fork. I am guessing it can still be called nekkid chicken, even if its grill vice smoked. Great rainy Friday nite meal. I think I like it better than the old days of dancin, drinkin and chasing women! I know I felt better this morning. LOL
