Yes, that’s right; two cooks in a row with chicken breasts and orange and green stuff on the plate. Oldest daughter was over for tech support today, and hung around for the free meal afterward. Since she is training for another triathlon, she’s pretty picky about what she eats these days. So I let her choose the menu as long as I had room for “artistic license” with how it was prepared.
The whole meal got prepared on Bubba Ho-Keg, but you wouldn’t know it from the pictures I took. Here’s the only one with food still on the grill.
The chicken breasts were coated with the juice from one lemon, a liberal sprinkling of dried rosemary, and a dash of salt and pepper. When they were almost done they were brushed with a glaze that was made from lemon juice, white wine, maple syrup, honey, fresh grated ginger, and thickened with corn starch. They were left on the grill for another 5 minutes or so at a greatly reduced temperature; I had some issues with temperature control on Bubba Ho-Keg tonight. In my zeal to keep the sweet potato grill fries from burning, I closed off the vents too much and the combination of reduced air flow, wet chicken, and overloaded grill came real close to creating a need to finish food off in the house.
Not to worry though; other than a few minutes in the microwave to reheat the grill fries, nothing else required emergency measures. And it couldn’t have been too bad, as Oldest Daughter took home all the leftovers…
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I hate it when I cut the temp down too much and almost kill the fire. Speaking of which, did you see the new redesigned top vent for the Big Steel Keg (formerly known as Bubba Keg)?
Yep, I’ve seen pictures for both the top and bottom vent changes. I’m considering a mod I saw for the bottom vents that involves cutting up a beer can and inserting a couple of triangular pieces in between the two vent shields so that the very end is a very small opening. Not sure if I will do anything to the top vents; cast iron is a bit harder to work with if you don’t have the proper tools (and I don’t).
It will be interesting to see what the results turn out like. In the meantime I have a plate setter from a large BGE on its way so I’ll be able to see what I can do with that.
You are eating so healthy now.
It’s getting kinda scary. However I am getting a hankering for some pulled pork to offset all these veggies and lean meats…