Going out on the islands again tomorrow. Ill skip the rotten fish theme this time. BBQ is good. Spicy sausages, haloumi, paprika and **** is nice. Corn maybe. What else should I bring (except the obvious)?
Ill marinade some entrecote to I think. Mushrooms is good. Beer can chicken maybe? Can I buy frozen?
I have a way of doing chicken breast that made me go from a breast disliker to a breast lover. Can't do it on the grill though, has to be in the oven. For grilling I like to marinade the leg thigh piece for a couple days in your favourite juice.
Whole breast:
Put it on a cutting board and pound it flat with the heel of your hand making sure the ribs are spread.
Carefully peel back the skin from the pointy end but leave it attached.
Make a paste of vinegar, salt, paprika and chillies. You can use a thickened hot sauce if you like but make sure it is tangy, salty and pasty.
Cover the breast, pull the skin back over to keep the sauce in place, leave for an hour or two. Oil the skin and place in the oven at 500F. Turn it down to 325 and leave for about 45 minutes depending on the size. I usually poke it with my finger to check, I do not use a meat thermometer.
Let sit for 10 minutes, peel the skin back and enjoy.
Whole breast:
Put it on a cutting board and pound it flat with the heel of your hand making sure the ribs are spread.
Carefully peel back the skin from the pointy end but leave it attached.
Make a paste of vinegar, salt, paprika and chillies. You can use a thickened hot sauce if you like but make sure it is tangy, salty and pasty.
Cover the breast, pull the skin back over to keep the sauce in place, leave for an hour or two. Oil the skin and place in the oven at 500F. Turn it down to 325 and leave for about 45 minutes depending on the size. I usually poke it with my finger to check, I do not use a meat thermometer.
Let sit for 10 minutes, peel the skin back and enjoy.
Well I was just elected BBQ general by John Kerry so I will have to solve sumthink tomorrow. Maybe I can find whole fresh birdies and throw them in some oil vinegar spice junk b4 I go. Just hope that the booze general takes his job seriously. Chicken is uneatable without a decent IPA
Unfortunately my chicken and pork intakes are higher than I would choose. I'm more of a beef and seafood kinda guy. Good think because Dungeness crab is on for $4 a pound for the small ones right now. (less than 1Kg.)
Ye. Seafood is the ****. But we had both rotten fish and a kilo crabfish each last time so I thought I should variate. Btw over 10 cubic metres of tubes are now in the ground storage. Hoping to get started with saloon floor on sunday. First build then underfill with polyurethan
Bummer. Crab is only in another branch. Here is 10 bucks a pound. They have only the large ones so I guess because I am cheap ****, no crab tonight. 
I wonder of he ever went to Canada? Everthing about that shot looks eerily similar to a spot on Blackie Spit in Crescent Beach, Surrey BC. Dead ringer.
Attachments
Cal stole my post....
Especially
the dirty and dead and not very happy + bear is warm and one wonder what mates and SWAMBO think of you taking this sort of picture and WHOTF you know on the web that would be interested at looking at this especially as it must have taken quite a while to get them to pose for you and... no don't want any beer tankyou very much.
THAT IS NOTH THE WAY TO TREAT A CHIKEN
😀
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