BBQ

Haven't had a BBQ in the backyard in several months. Been busy with CABS and whatnot, not enough time/energy to spend on prepping and cooking the food slowly.

However, last week during a weekday I had the car so I did get some grocery shopping done. I picked 2 cornish hens and 6 large portabellas at aldis and some chicken wings and johnsonville brats at kroger. Marinated the wings, defrosted the hens, and waited for sunday.

A simple mixture of salt, black pepper, and olive oil was smeared onto the mushrooms and the hens. Threw the wings onto the grill, plus mushrooms, and a big slab of beef (dry rub of citrus seasoning). That was dinner for us.

Whenever I did BBQ, I'd always feel that there should be something done with the rest of the charcoal that would be left greyish but still putting out alot of heat. Waste of energy and whatnot. So I wanted to try to make use of the dying coals.

New method of cooking (for me) was indirect heat. Did that for the hens and brats. The thermometer on the cover of our grill said it did reach a temp of 300F. Later on when I went to check on it, it had dropped down to about 250F.

But an hour's worth of grilling (using the residual heat of the coals) turned out great for the meats. No burning, just a crispiness.

YUMYUMYUM chicken skin!!