Sunday, May 20, 2012


For quick weeknight meals, we love our Foreman Grill (thanks, Barbara).

Salmon steaks in six minutes! Boneless chicken breasts in nine minutes! T-Bone steaks in nine minutes! It's fantastic.

But on the weekends, we like to do batch cooking so we won't have to cook for a few days. On the weekends, we use the Weber Grill.

Charcoal! Mesquite charcoal! Such fantastic flavor!

As you can tell, it's well-used. We've had it for years and it's never failed us yet.

Yesterday we grilled/barbecued two cut-up chickens and they just fit on the grill.

I sprinkled them generously with Mrs. Dash's "Table Blend" and Ron the Grillmaster grilled them, sometimes over direct heat and sometimes over indirect heat, turing them and moving them as needed, but always with the cover on (except for the turning and moving).

When they were almost done, he brushed on barbecue sauce, a combination of two different kinds.

Then he grilled them a bit longer, until they were crispy and very slightly charred in a few places. And they were delicious! They had that perfect mesquite flavor enhanced by the barbecue sauce.

And we won't have to cook for days!

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