The only time I cook chicken without bones in is inside and not on the grill. Chicken marsala, for example. Or like tonight with chicken breast Provencal.
I like their small batch and small batch select better than their single barrel. I stick to bourbons. Not a big fan of scotch. Canadians and irish are ok with me, but I go for bourbon if given a chance. Or a good wheat whisky, i like those too.
These were just the thighs by themselves - no breasts. Like I said - I just cooked them in water in a pot on the stove. Got it boiling and then backed off. They were probably cooking maybe 15 minutes with heat and another 15 off the burner. Came out really good!
Tonight I’m going to be grilling chicken halves seasoned with coarse black pepper and Everglades Cactus Dust—correct, Pat’s Homade on the last two turns. Baked potatoes will be on the top rack. Inside we’ve got a pot of fresh zipper peas and a pot of steamed fresh yellow squash and onions. Beautiful day here today—sunshine and blue skies and in the 76*—80* range. Ice cold longnecks and chilled wine are ready to go on the back porch. Life is good in Gator Nation!
I am doing a slow braise of corned beef (6 hours at 275 F with sliced onion and chopped garlic on top) for St Patty's Day. Way better than boiling. Sauteed cabbage with onion, caraway seed, butter, water and vinegar per my wife's request and boiled redskin potatoes as sides.
HEB, our local grocery store (Howard E Butt which started at C.C. Butt Grocery, true story), was out of crawfish today… So sad. So, we are grilling hot dogs for the kiddos, then asparagus, zucchini, and chicken wings for the adults. Asparagus: Olive oil, salt, and Cajun seasoning. Mixed in a ziploc for half an hour to an hour. Zucchini: One set is soy and sriracha sauce. The other is olive oil and red pepper chili flakes. Chicken Wings: 3 different marinades (no BBQ). Not even sure which 3 the wife chose this time. Plenty of cold beer of course. Should be a good day. Let’s hope for a W.
Tonight we’ve got fresh catfish seasoned with coarse black pepper, Everglades seasoning and dusted with Old Bay’s to fry. To go along with the catfish we’re having cheese grits, Ms. Jan’s homemade coleslaw, and hush puppies. Beautiful day here today with the back porch open and fully stocked for your pleasure. Life is good in Gator Nation!
Tonight is leftover smoked chicken enchiladas from last night. I made rajas as part of the filling and we used El Pato red enchilada sauce. We can get it either from our local Latin market or from Save-A-Lot who has a surprisingly good array of Latin (mostly Mexican) food stuffs. To stretch it a little I will make black beans and rice as a side with some diced onion for those that want it.
Tonight I’m going to be grilling bone-in country cut ribs seasoned with coarse black pepper and Everglades seasoning indirect over cherry wood smoke. And yes, Pat’s Homade on the last two turns. Baked potatoes will be on the top rack. Inside we’ve got a pot of fresh cream 40’s and butter beans and steamed yellow squash and onions. Beautiful day here today and I am enjoying the back porch with Jim Beam Black/Extra Aged and Canada Dry GingerAle Zero. Ms. Jan is sticking with her chilled wine. Life is good in Gator Nation!
It’s supposed to be getting kinda stormy here shortly so we’ll be cooking inside. Tonight we’re going to be having fried cubed pork steaks, a pot of fresh butter peas, and white rice topped with Rotel tomatoes. The ice cold longnecks and chilled wine are ready for the afternoon/evening. Life is good in Gator Nation!
