Hey, this was pretty good!

Last fall a neighbor asked me to haul off a perfectly good propane barbecue. Beginning this Spring I started learning how to use the thing to grill meat, something I was never quite enough of a suburbanite to gain any experience with. Turns out it’s pretty simple, of course.

barby
The meat available at the local food market is sometimes dodgy – it pays to note carefully the meat’s actual condition rather than just go by the “use-by” date – but since there are so many low-income people around they do tend to stock a lot of low-priced chicken cuts. In particular I can get several meals worth of thighs – my favorite bit of the chicken – for like three bucks. This summer I’ve been eating a lot of it grilled outside.

Normally I marinade it in orange sauce or crack sauce or barbecue sauce. But I was rearranging some stuff in the kitchen the other day and came upon a gift from a Generous Reader, from last year I think…

sauce
Substantially different from what I’m used to, and I think it ended up at the back of the cabinet because I just didn’t know what to do with it. But the label suggests using it with chicken so I did yesterday. And it’s damned tasty! That’s all I was trying to say.

About Joel

You shouldn't ask these questions of a paranoid recluse, you know.
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4 Responses to Hey, this was pretty good!

  1. Mark Matis says:

    Grilling chicken thighs is great! Now if you had a microwave, the REAL way to do it is grill them for about 15 minutes to sear them and render out some of the fat, then put them on a microwave safe plate, cover them, and pop them in the microwave on medium for about 10 minutes. That way you don’t waste so much propane, and they end up staying juicy.

  2. Robert says:

    Sun oven, Joel. Sun oven. (No, you can’t have mine).

  3. Mike says:

    Very nice, my last BBQ was a Char-Broil Commercial. It lasted me almost 8 years. One thing, these are Chinese made so watch the burners and the heat plates over top of the burners, they tend to rot quickly. Not to panic, these items are cheap and easily replaced. The parts are all on Amazon.

    Here are some recipes from Char-Broil for you…

    https://www.charbroil.com/cook

    One last thing, before you cook on the BBQ, wipe the grates down with cooking oil so things will not stick. After you finish cooking, give the grill the wire brush treatment then once again wipe the grates down with a cloth saturated in cooking oil. This will preserve the life of the grill surface.

  4. Tennessee Budd says:

    I don’t know a damned thing about gas grills, either. I like my charcoal & hardwood chunks in my smoker. Gas is convenient, & damned sure quicker; I’ve just never had any experience with gas grills. Maybe I ought to look into it. I could run a line off the big backyard tank. I’ll probably just stick wth what I know.
    I always check the marked-down stuff at Kroger; I can usually get a tray of 3 leg-and-thigh quarters (or would that be three-quarters?) for less than 3 bucks. That’s 3 meals right there; more like 6 if I fix some beans (with cornbread–without cornbread, or at least biscuits, why cook beans?) and/or taters, for sides.

To the stake with the heretic!