Saturday, August 6, 2011
Let these chicks chill out in the fridge for a couple hours. Shove half a beer inside of them, throw them on the grill until they're done. Pretty easy but they're incredibly juicy (especially if you cook them all the way through and don't have to throw them under the broiler like I had to last night).
Left: Buffalo Chick. Franks and Butter melted together. Blue Cheese dressing on top.
Center: BBQ Chick. Drizzled with olive oil. Made a dry rub with garlic, paprika, salt, onion powder, red pepper, and probably some other stuff I can't remember. Rub it innn
Right: Teriyaki Chick. Made up my brother's Teriyaki marinade and let her hang out in that for awhile.
Here is the finished product:
Ok... actually this is the finished product - after 6(7?) thirties for dessert post-chicken:
Tonight... one of the most epic things I've ever put together. Danny had an idea. We're running with it. Running fast. Like running up Mount Everest and jumping off a cliff. This is going to be huge. Stay tuned...