Rainy days and chicken on the grill

Like the post office neither rain, nor sleet, nor dark of night will stay this cook from his grill. Catching the fallout from the rains in California here in AZ hasn't dampened my innate desire to toss meat on an open fire. There is something hardwired into most people's brains that cause extreme excitement when encountering meat suspended over glowing coals. Maybe there are some sort of endorphins released that make everything grilled (if it hasn't been incinerated by an inattentive cook) taste better.

Butterflying the chicken allows for better smoke penetration, in this case hickory. A bed of coals is  built at the end of the grill, the chicken on the other end with the legs pointed towards the heat to ensure the legs get done before the breast becomes chicken jerky and off we go. Basting every so often with a little peanut oil will not only soften women's skin, but does wonders for the chicken as well.

Note: Butterflying is pretty easy, using a kitchen shears start at the tail or "parson's nose," and cut up along the back towards the neck of the chicken. Salt, pepper, and oil both sides, then put the bird skin side up on the gril. No worries, in a couple of hours you'll have a very nice chicken.

Whatever you do don't be one of those fair weather grillers that only breaks the grill out when it is 75 and sunny, go for the gusto and put that grill through its paces 24/7/365!! Happy Grilling and keep your charcoal dry!