Ode to the grilling season. My quest ought to be for perfect drums and wings, as a cheap and easy way to feed a dozen if necessary. I'm starting with a basic recipe today--the lemon/garlic/butter sauce.
First, brine chicken. 8 drums, covered with an eyeballed proportion of salt (1 cup per 1 gallon). and some red peppercorns. Brined for about 3 hours.
Basting sauce: 2 tbs butter; 2 garlic cloves; 1/2 meyer lemon. Good.
Pat chicken dry--right onto grill. Kind of seared at high heat, 4 minutes. The grill was not very hot tonight. 30 minutes total at about 350 degrees.
End product was good. Or good enough. They are, after all, drumsticks.
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