[GLLUG] Picnic II: Grilled Chicken

[Stanley C. Mortel]

Sadly, I'll miss it on the 1st.

Stan

Clay Dowling wrote:
> Chick Tower wrote:
>   
>> Well, if you guys want to wait until September to do our grilling, we 
>> can.  We originally said we'd do it in August, though, so we would have 
>> time to plan it, and see how well that worked out.  But we had better 
>> decide something soon.
>>   
>>     
> Let's call it for August 1st.
>
> Now, everybody on this list, let me know if you can be there.  We have
> two birds to grill.  My experience last night is that a bird can
> probably feed six to eight people and fully sate their desire for
> chicken.  Also, the chicken is awesome. So unless you have family
> obligations that can't be broken, you want to come and eat these chickens.
>
> If anybody wants to eat something besides chicken, please bring it
> along. I think there will be a spare grill that you're welcome to cook
> your food on.  Charles and I are bringing grills especially for the
> chicken, so there should be space on the grill that is already there for
> cooking non-chicken items.  On the chicken grills the chicken tends to
> hog all the space, so don't go looking for room there.
>
> How this chicken will be cooked: there will be a small charcoal fire at
> one edge of the kettle grill.  There will be a chicken in the center of
> the grill, with a can of cheap domestic lager shoved in a very
> uncomfortable place (not the fack seat of a Volkswagen), and standing on
> end. Near that, there will be grillers and spectators, with cheap
> domestic lager poured gradually into the other end. After each can of
> cheap domestic lager is consumed, the grillers will rotate the birds
> (roughly every half hour).  After three beers per griller the birds
> should be ready to eat.  It is important to use only cheap domestic
> lagers in cans for the timing--stronger beers will result in burned
> chicken and possibly the world turning sideways.  Substituting glass is
> not recommended either, because it's hard to balance a chicken on a long
> neck.
>
> Given that timing, I think the grillers should arrive around 11am to
> start preparing the fire and to begin the timing process (a practice
> round in suggested).  Additional people to assist with the timing are
> definitely welcome.  Others should probably start showing up around 1pm,
> with birds servers somewhere between 2pm and 3pm.
>
> We also need to have the birds thawed the night before.  David or Jeff,
> I can make arrangements with you guys to either pick up the birds on
> Thursday and take care of the prep myself, or walk you guys through what
> needs to be done.  The birds are best if brined the night before or
> early on the morning of.  It seems to have a similar effect to the
> salt-coat that Eduardo uses for the beef, and makes a very juicy, tender
> bird.
>
> Clay
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>   
-------------- next part --------------
An HTML attachment was scrubbed...
URL: http://mailman.egr.msu.edu/mailman/public/linux-user/attachments/20090728/c990bf95/attachment.html