We’ve had some nice weather the last couple weekends, so Mrs. Flannestad has been lobbying for grilling.
The problem being, even with the nice weather, it still gets dark really early.
This weekend was so nice, though, that I couldn’t put it off any longer, even if I was grilling in the backyard with a flashlight.
Cut up and marinated a chicken with fresh Oregano, Garlic, Lemon Juice, Mustard, and Black Pepper.
Sliced an eggplant into 1/2 inch slices. Halved some small Zucchini. Salted liberally and basted both with olive oil. Two Red Peppers.
Started the coals, I’m a huge fan of grilling over Lazzari Lump Mesquite. I start them with a chimney starter and usually have them up and going much quicker than charcoal briquettes in a starter, or with, horror, lighter fluid.
Chiffonade half a bunch of basil, minced 2 cloves garlic, teaspoon hot pimenton de la vera, splashed in olive oil, and balsamic vinegar.
Grilled Red Peppers until evenly charred. Grilled Eggplant and Zucchini. Chopped and tossed with seasonings.
Made a two person batch of Cous Cous with Scallions, herbs, pine nuts and currants.
Pretty decent meal, served with a bottle of Emtu 2007 Russian River Vineyard Pinot Noir.
When I’ve made grilled chicken for in-laws, they have sometimes asked why my chicken turns out so well and theirs is always dry.
I don’t go in for brining. I maintain the best grilled chicken is first off, quality chicken. Best to buy it whole and cut it up yourself. I usually just quarter the chicken or maybe cut it in eighths. Then you have to leave the bones in and skin on, or it will dry out too quickly. Beyond that, just mind your fire and your meat while it is on the grill.