We knew the beer butt chicken was going to take a while, and we had already decided that we were starving. So, we cooked up some other stuff while we were cooking dinner.
First up, veggie-kebobs. Cut up zucchini, onions, and some peppers. Roll them all in some olive oil, salt and pepper. Then stick them with some skewers. Prep work there is done, they’re ready for the grill. You just want to get these browned with grill marks on each side. Don’t let them get all mushy.
We also had some corn on the cob and chicken leg quarters going on the grill. Corn on the cob = easy. Pull out the “hair” from the top of the corn you can get at… then throw the whole ears on the top rack of the grill. Once the outer layers start to turn brown, it’s about ready. I like my grilled corn to still be crispy. A lot of “state fair” BBQ’d corn is mushy. Depending on what you like, you can push on the corn and get a feel for what’s going on inside.
Here’s everything pulled off the grill. The chicken quarters, on low-medium heat, let them go for about 10-12 minutes on each side, then paint them in BBQ sauce and finish them off for about 5 minutes on each side.
Above is the result of a bunch of chicken and veggies.
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