John Sp
TVWBB All-Star
Hello All,
After a long week of constant rain it finally cleared off here and we had a glorious day. After church my boys and I decided to finish the vegetable garden (well I guess that was mostly me on the 'deciding' part). We spent the afternoon weeding, turning, and prepping the ground and invited my Mom over to help supervise the planting. Kari was busy with Girl Scout Cookie sales so I was on dinner duty again (anyone detecting a pattern here?). I decided to go for something simple to allow us to focus on our farming and put some Mustard Chicken on to Marinate before church. I also decided to try some of the Brussels Sprouts from Dwain's post earlier in the week. They looked both awesome and quick so they were nominated. Here are a few pics:
Mom Teaching Number 4 and Number 5 About Planting Cherry Tomatoes
Making the Marinade (Creole Mustard, Dijon Mustard, EVOO, Garlic, Fresh Rosemary, ACV, and S&P
Thighs on the Grill Direct
Mid Cook - Indirect - Added some Breast Tenders Direct for Mom - Sauced with Reserved Marinade
Cooking the Sprouts in My 14" CI Skillet (Bacon Fat, Butter, and S&P) - Screaming Hot
Staged for Service
Plated with Some Steamed Broccoli
You can always tell if the family likes something by tuning in to the subtle hints. In general when they are scraping the sauce out of the bowl with their spoons, you can be pretty sure they like it. This was a great busy day meal. Prep was quick and I could fit it in around all of the other stuff we had to do today. My OTG can practically cook grilled bird by itself, the sprouts were very quickly cooked, and even the kids loved them. I did change Kari's recipe slightly by substituting ACV for the water in her original. I think it worked well - you would expect the flavor profile to blast your taste buds but it really doesn't. it is definitely bold but not outlandishly so. We will enjoy this again soon I am sure. Thanks for looking...
Regards,
John
After a long week of constant rain it finally cleared off here and we had a glorious day. After church my boys and I decided to finish the vegetable garden (well I guess that was mostly me on the 'deciding' part). We spent the afternoon weeding, turning, and prepping the ground and invited my Mom over to help supervise the planting. Kari was busy with Girl Scout Cookie sales so I was on dinner duty again (anyone detecting a pattern here?). I decided to go for something simple to allow us to focus on our farming and put some Mustard Chicken on to Marinate before church. I also decided to try some of the Brussels Sprouts from Dwain's post earlier in the week. They looked both awesome and quick so they were nominated. Here are a few pics:
Mom Teaching Number 4 and Number 5 About Planting Cherry Tomatoes
Making the Marinade (Creole Mustard, Dijon Mustard, EVOO, Garlic, Fresh Rosemary, ACV, and S&P
Thighs on the Grill Direct
Mid Cook - Indirect - Added some Breast Tenders Direct for Mom - Sauced with Reserved Marinade
Cooking the Sprouts in My 14" CI Skillet (Bacon Fat, Butter, and S&P) - Screaming Hot
Staged for Service
Plated with Some Steamed Broccoli
You can always tell if the family likes something by tuning in to the subtle hints. In general when they are scraping the sauce out of the bowl with their spoons, you can be pretty sure they like it. This was a great busy day meal. Prep was quick and I could fit it in around all of the other stuff we had to do today. My OTG can practically cook grilled bird by itself, the sprouts were very quickly cooked, and even the kids loved them. I did change Kari's recipe slightly by substituting ACV for the water in her original. I think it worked well - you would expect the flavor profile to blast your taste buds but it really doesn't. it is definitely bold but not outlandishly so. We will enjoy this again soon I am sure. Thanks for looking...
Regards,
John
