I think I'm going to have to set up a whole gallery of the foods I've grilled this summer that I've had to put on the ground first. Could there be anything that whets one's appetite more than the sight of their food within six inches of someone's uncovered feet? I submit that there could not.
It was early when I seared the chicken. I then moved it off of the coals and left it in the grill to roast. It was my first attempt (with the new grill) to roast with hard wood and in the end it came out pretty good. I rubbed it with some
DennyMike's Sublime Swine Rub and it slow roasted beautifully.
To accompany the chicken I used one of several jars of barbecue sauce I have lying around, this one from Cue Culture in Maine. Their motto: "Where there's smoke there's Cue Culture." For what they lacked in cleverness they made up for with a pretty unique pomegranate jalapeno sauce.
I don't know if I've ever purchased a bottle of barbecue sauce. They just kind of appear in my fridge or are given to me by people as gifts. Generally I'm not a big barbecue sauce guy but this sauce was pretty good. I think I prefer FunniBonz. The main dilemma for me when I open a jar of barbecue sauce is what the heck I'm going to do with the rest of it.
This afternoon I made a slaw with cabbage, carrot, mayonnaise, dijon, cumin, chili, paprika, and lemon. I grilled up a few more ears of the Connecticut corn and also pulled some cornbread out of the freezer to accompany what was going to be some good down home barbecuing. As my Georgian grandmother used to say, "That's some stick to your ribs, cookin', y'all!"
The strange thing is that she was from Georgia the country, not the state.
We toyed with the idea of having wine but then realized that having wine with barbecue is foolish. I had a Rogue American Amber Ale which was a bit heavier than I generally prefer but I appreciated it.Almost as much as Jen appreciates her newfound obsession with Dr. Who.
Nothing really goes with barbecue quite like the sight of the Face of Boe.