BIT OF A GOURMAND ?
Certainly Not A Gourmet !
pleasure derived from eating
.. Super Sunday in the neighborhood means a BBQ - weather be damned. It was 15° F and dead still. Last night it got to -11° F. The high pressure has settled in and the snow is afraid of the cold.
.. Depending on the annual host; it's steaks, hamburgers, hot dogs, chicken, pork chops, or "all-day-brisket." This year it was chicken. Simple fare and plenty of it.
.. It's an easy recipe: drench, (you can think marinade,) the chicken halves in several gallons of "Yellowstone Brown Ale BBQ Sauce," overnight in the refrigerator. Then jab it with a fork and let it sit at room temperature for 3 or 4 hours. Keep it moist and keep turning it. Giant punch bowls serve for the containers. Then just BBQ the chicken over coals for about 45 minutes to one hour per side, (low heat in a covered grill is preferred.)
.. Serve with home-made potato or macaroni salad and freshly sliced tomatoes. Grind some dill seeds and sprinkle to taste over everything. Everybody should get at least 1½ chickens; fingers is O.K.
.. The key ingredient is the sauce. You can cook it up yourself if you can't find it in your local super market. It contains Moose Drool Brown Ale, Garlic, Onions, Sugar, Brown Sugar, Tomatoes. Everything is run through a blender, (or food processor,) and salt and peppered to taste. Simmer for a few hours to thicken. Make it thick and let it sit for a week before using.