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Category: Chicken Tue Jul 6, 2010Hittin' the Sauce Oh, barbecue chicken, what a conundrum. First, it's primarily grilled and not barbecued, so the whole thing gets off on the wrong foot. Second, it's just usually not very good. Chicken marinated in sauce or slathered before being put on the grill seals an unnecessary ill fate for the bird, rendering a mostly burnt result. There's a secret to barbecue chicken though—for all those horrid pieces of bird you've probably endured, there's a way that it can actually be good, great even. So it's time to hit the sauce and make this backyard classic into something we can all be proud to serve. More and recipe after the jump >> 
Tue Jun 8, 2010A Chicken and its Throne Oh the humanity! The thousands of daggers that pierce my heart each time I encounter an individual who has yet to experience the greatness of beer-can chicken. This method of grilling a chicken vertically over a beer-can—producing a perfect juiciness—has been in the repertoire since my early days of grilling. It's because of this that I always thought of it as old hat—nothing needing to be picked over in any detail on this blog—but the revelation that some new Meatwavers had never had it has made me rethink that position. So, for the devout, this post may reveal nothing new, but for uninitiated, for heaven's sake, go grab a can of beer and chicken and get this on the grill now! More and recipe after the jump >>
Fri Apr 30, 2010Tacos and Beer: A Love Story Oh joy of joys, my absolute favorite eating holiday is nigh—Cinco de Mayo. There's something about sitting around the grill, enjoy some tacos, chips and guac, and beer that I find so incredibly pleasing. Although this is quite a common practice in my house, the forthcoming holiday brings an extra sense of excitement along with it—a realization that this is not only what I love doing, it's also what I should be doing. So what could be better than that? How about combining them all into one super-mega-taco! More and recipe after the jump >> Mon Sep 22, 2008(Sans)Tandoori Chicken Indian is one cuisine I have rarely attempted to make at home. Since the closest grocery to my house abounds with Indian specialties, I always feel like I should be cooking it, but Indian recipes' lists of ingredients and procedures usually tend to be prohibitive, especially with such an inexpensive and delicious Indian restaurant only blocks away. Contemplating a move in the new year, I thought I should take advantage of the access I have to these spices and pastes and learn how to cook some of my Indian favorites. The grill, of course, was the first place I started. More and recipe after the jump >> Wed Jul 9, 2008Meat Tips: A Meat for Every Kabob A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure skewer success. Your meat tips await after the jump >> |
 Salad with Grilled Radicchio & Knob Onions 
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