I don't know about the rest of y'all but last night was a veritable grill feast at the Casa de la CarrieAnn last night.
I'm recovering from shoulder surgery and probably (absolutely) did waaaaayyy too much but it was so worth it.
Sunday was the kickoff of the local farmers market where I live and I picked up two nice bunches of asparagus. I had some Brussel sprouts in the fridge that I had kind of forgotten about, had bought some lovely white potatoes on the previous day's shopping trip, plus corn and the farmers market left me positively itching for some grilled veg.
Rest assured, I'm a true carnivore. There was also meat.
. I kept it simple and went with what I had, chicken-bone-in thighs and drummies. I brined the pieces for a couple hours in a simple brine while my daughter made an herbed focaccia that was truly outstanding. (I'm teaching her to cook and she's a great student at 13!). While the chicken brined, we prepped the veggies. The potatoes and B. sprouts were par cooked to allow for skewering. (A couple min in a microwave steamer). Then the potatoes got rubbed with olive oil and seasoned and landed in metal skewers. The B Sprouts got bamboo skewers and a baste of little mustard/smoked paprika/olive oil mop. Asparagus were simply dressed with olive oil, salt and pepper.
We patted the chicken dry and rubbed it with a citrus grill rub (some McCormicks prepack thing I've had for a while)
The chicken got the coals on the Performer. I had some branches left from my basil last year (woody dried branches) and I tossed them on top of the coals to smoke a bit. I started with indirect but ended up putting the chicken over the direct heat which gave me the char I wanted.
The veggies went on the Genesis silver (so here's your multiple grill argument right here, gentlemen...I was serving 5 and all of this wouldn't fit on one grill!). I used a grill pan for the asparagus, everything else went directly on the grates.
The potatoes 'needed something' upon completion so a simple garlic butter was put in the serving dish and the taters were tossed in it after de-skewering.
It was phenomenal. As the kids say "OMG". It nearly made up for a cold Chicago winter and a pretty crummy spring. It was so good I forgot to dress the asparagus with the lemon infused olive oil and blueberry vinegar I bought at the farmers market! Lol. Trust me, it wasn't missed.
So, what did YOU have for dinner??
I'm recovering from shoulder surgery and probably (absolutely) did waaaaayyy too much but it was so worth it.
Sunday was the kickoff of the local farmers market where I live and I picked up two nice bunches of asparagus. I had some Brussel sprouts in the fridge that I had kind of forgotten about, had bought some lovely white potatoes on the previous day's shopping trip, plus corn and the farmers market left me positively itching for some grilled veg.
Rest assured, I'm a true carnivore. There was also meat.
. I kept it simple and went with what I had, chicken-bone-in thighs and drummies. I brined the pieces for a couple hours in a simple brine while my daughter made an herbed focaccia that was truly outstanding. (I'm teaching her to cook and she's a great student at 13!). While the chicken brined, we prepped the veggies. The potatoes and B. sprouts were par cooked to allow for skewering. (A couple min in a microwave steamer). Then the potatoes got rubbed with olive oil and seasoned and landed in metal skewers. The B Sprouts got bamboo skewers and a baste of little mustard/smoked paprika/olive oil mop. Asparagus were simply dressed with olive oil, salt and pepper. We patted the chicken dry and rubbed it with a citrus grill rub (some McCormicks prepack thing I've had for a while)
The chicken got the coals on the Performer. I had some branches left from my basil last year (woody dried branches) and I tossed them on top of the coals to smoke a bit. I started with indirect but ended up putting the chicken over the direct heat which gave me the char I wanted.
The veggies went on the Genesis silver (so here's your multiple grill argument right here, gentlemen...I was serving 5 and all of this wouldn't fit on one grill!). I used a grill pan for the asparagus, everything else went directly on the grates.
The potatoes 'needed something' upon completion so a simple garlic butter was put in the serving dish and the taters were tossed in it after de-skewering.
It was phenomenal. As the kids say "OMG". It nearly made up for a cold Chicago winter and a pretty crummy spring. It was so good I forgot to dress the asparagus with the lemon infused olive oil and blueberry vinegar I bought at the farmers market! Lol. Trust me, it wasn't missed.
So, what did YOU have for dinner??
