Koopdaddy
Senior Cook
Tonights dinner featured chicken.
I put a salt free herb blend on the chicken with some EVOO. Once the grill was hot, I put them over direct heat for a minute or 2 to char them. I then moved them to a drumstick rack and cooked them indirectly for about an hour and a half. I smeared some of my whiskey bbq sauce on them a couple times before I pulled them off.
The chicken was served with some quinoa, which was made with chicken broth and some dried cranberries tossed in it.
We also had a mandarin orange salad with asian seseme dressing.
I put a salt free herb blend on the chicken with some EVOO. Once the grill was hot, I put them over direct heat for a minute or 2 to char them. I then moved them to a drumstick rack and cooked them indirectly for about an hour and a half. I smeared some of my whiskey bbq sauce on them a couple times before I pulled them off.
The chicken was served with some quinoa, which was made with chicken broth and some dried cranberries tossed in it.
We also had a mandarin orange salad with asian seseme dressing.



