June 26, 2019

Good morning crew,

After the parade last weekend the weather was so beautiful I couldn't resist making a stop on the way home at the grocery store to pick up a few ingredients for a little cookout. I had come across a delicious sounding recipe online called 'beer butter chicken' and I was eager to test it out.

You probably remember me talking about my method of baking chicken before putting it on the grill, because grilling is too high heat and tends to burn the outside of the chicken before it's done. This 'beer butter chicken' calls for sort of sauteing the chicken for the same reason.

The idea is to lightly brown some onions and garlic in a pan, then melt a half stick of butter in there before adding the chicken and bathing the whole thing in a half bottle of beer. I added a little hot sauce to the melange because I wanted to spice the flavor up a bit. The chicken is supposed to pick up all the flavors while sauteing so when you put it on the grill to brown you end up with an aromatic and flavorful chicken.

It didn't work. Not that the chicken was bad. It was juicy and crispy and tasted like chicken. But I wasted an onion, half bulb of garlic, half a stick of butter, not to mention the preparation time, and ended up with a half dozen thighs that tasted exactly like they would have if I had thrown them in the oven for 45 minutes.

It seems really hard to make grilled chicken where all of the flavor doesn't come from the sauce. I'm thinking my next experiment will have to involve a marinade. I can't think of anything else. If anybody has any ideas, or any good chicken marinades, feel free to email me!

Laugh it up,

Joe

joe@gophercentral.com

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A man is sitting in the coach section of a flight from New York to Chicago biting his finger nails and sweating profusely. Noticing his disturbed expression, a flight attendant walks over and says, "Sir, can I get you something from the bar to calm you down?"

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