Lunch today
Marinated some skin on, bone in, chicken thighs in Italian dressing:
Poached them skin side down in butter and chicken stock for 20 minutes. Seasoned with a couple of my favorite rubs. EAT now makes a sauce that I am anxious to try at some point, but not for this cook:
After removing the chicken, used the drippings and stock to make some gravy. I love gravy. Gravy is one of my favorite things...
Yes, there is actually a kettle in this cook. Bisbee gets the call. I love Bisbee. Bisbee is one of my favorite things...
Threw on some corn for a side. Cooked chicken indirect using lump. The Craycourts are new, courtesy of a west-coast Canadian friend of mine:
Fresh off the grill:
I wanted to make Mexican street corn, but did not have any creama, cojita cheese, cilantro, or a lime. Pretty much every thing you need. So I proceeded to make "NorCal" street corn: Sour Cream, Mayo, Point Reyes Blue cheese (the NorCal reference), pepper and EAT dry rub. Turned out pretty tasty. Used the gravy on the chicken and a slice of baguette with some brie to top it all off.
The payoff:
Winz