john a
Executive Chef
Got home from a shooting match yesterday afternoon and was informed that we had a half dozen folks coming for dinner last
night. I hit Publix to pick up some chicken breasts and cabbage for Cole Slaw.
I have a hard time keeping chicken breasts from drying out on the grill so I put some rub and BBQ sauce on them then set
them on a broilerpan with some water underneath. Cover them tightly with heavy duty foil, poke a few slits in it, and give
them an hour in a 325º oven.
Pop the birds on a medium hot grill for a few minutes to finish up and you’re good to go.
While they were in the oven I did a pot of beans and two kinds of Cole Slaw. One was a sour cream & mayo based the other
vegetable oil & cider vinegar. For sauces I set out Bone Suckers, Sonny’s Sweet, and a Honey Mustard.
night. I hit Publix to pick up some chicken breasts and cabbage for Cole Slaw.
I have a hard time keeping chicken breasts from drying out on the grill so I put some rub and BBQ sauce on them then set
them on a broilerpan with some water underneath. Cover them tightly with heavy duty foil, poke a few slits in it, and give
them an hour in a 325º oven.
Pop the birds on a medium hot grill for a few minutes to finish up and you’re good to go.
While they were in the oven I did a pot of beans and two kinds of Cole Slaw. One was a sour cream & mayo based the other
vegetable oil & cider vinegar. For sauces I set out Bone Suckers, Sonny’s Sweet, and a Honey Mustard.