Today is Labor Day. Perhaps parodoxically, it is a day when Americans cease laboring and enjoy having the day off. Many of us use the free time to bbq and chill out with friends and family.
I grilled up a chicken, low and slow. My favorite way to cook a bird is to cleave it in two and cook it bone side down on the cool side of the grill to start. When it is about done, I flip it over to make sure it is cooked all the way through.
[Flipped over bird]
I use mesquite or other hardwood charcoal as well as some soaked wood chips or chunks. This time it was hickory.
I rub the chicken in kosher salt, fresh black pepper and paprika and let it marinade for a few hours. When it is just about finished cooking, I add the bbq sauce. A lot of people mess up by adding the sauce too soon and it burns (not good).
Recipe for the bbq sauce? That’s my secret.
I cook vege chicken for my wife. We also had corn and some asparagus. Both of these are always lovely on the grill.