Toby Keil
Executive Chef
Friday night I grilled up some chicken thighs with grilled zucchini and we also had some pasta. I sprinkled some Tony Chachere’s on the thighs, next time I wont use so much as they were a little salty. Then on Sunday I smoked two whole chickens. I stuffed em with onion, apple, cilantro and some lemons and oranges off our tree. I injected the birds with a mix of butter, Tony’s, and black pepper. We had one for dinner Sunday night then we will use the other one to make BBQ chicken pizza later this week.