Sean H
TVWBB Pro
It's been a few weeks since I fired up the grill. Far too long, so I decided to rectify that with the help of some chicken parts.
Here they are, after marinating for 8 hours in a mix of oil, vinegar, mustard, garlic, hot sauce, and Worcestershire. After drying the pieces, I rubbed them with Penzey's BBQ 3000 (love this stuff). It's like they can't wait to be cooked:
On the grill, indirect 350-400f, with a little bit of cherry and apple for smoke:
After about 30-40 minutes, I glazed the chicken with a combination of: Sweet Baby Ray's, some Gator Que sauce (if you're from FL, you probably are familiar with Gator Hammock products), sriracha, soy sauce, and a dash of sesame oil. It was a random concoction (mostly to empty a couple of old sauce bottles), but it was surprisingly delicious!
And here is the plated result:
This was pretty excellent. It was a random assortment of ingredients meant to clean out my fridge a bit, but it turned into a very tasty meal.
Here they are, after marinating for 8 hours in a mix of oil, vinegar, mustard, garlic, hot sauce, and Worcestershire. After drying the pieces, I rubbed them with Penzey's BBQ 3000 (love this stuff). It's like they can't wait to be cooked:
On the grill, indirect 350-400f, with a little bit of cherry and apple for smoke:
After about 30-40 minutes, I glazed the chicken with a combination of: Sweet Baby Ray's, some Gator Que sauce (if you're from FL, you probably are familiar with Gator Hammock products), sriracha, soy sauce, and a dash of sesame oil. It was a random concoction (mostly to empty a couple of old sauce bottles), but it was surprisingly delicious!
And here is the plated result:
This was pretty excellent. It was a random assortment of ingredients meant to clean out my fridge a bit, but it turned into a very tasty meal.
