sort of feel bad about having people over for dinner these days. It’s just so damned hot in our house, and there’s no escaping it, no matter how precisely we angle the fans. So kudos to Dave and Juli, who braved the heat to hang out with us tonight!
I had intended to make the beer can chicken recipe that Sarah keeps raving about, but decided against it after assessing our current grill situation:
- Grill #1 was, I assume, left by a previous tenant and is in a pretty sad state. We considered taking it to the dump when…
- …we purchased grill #2 over the winter for $25, which included an almost-full propane tank and a bunch of grill rocks.
- Grill #2, despite being in much better shape than grill #1, is not operational. I’m not sure why that is.
- Grill #1 is missing the front tempered glass panel, but is otherwise operational. Lacking really solid grill tools, we’ve stuck to covering the racks with foil.
- Grill #1 has a hinged rack that is attached to the lid which, when closed, doesn’t provide enough upright space for a chicken on a can of beer. Grill #1 also wouldn’t be able to trap the heat and smoke necessary to make the savory bird.
- We could do all of those things on grill #2, except that it is not operational.
Long story short: no beer can chicken. I did, however, take apart the chicken and dress it inside and out with a basic barbecue spice rub. While I boiled a couple of ears of corn and sauteed vegetables for a couscous salad, Shane grilled up the chicken. Juli and Dave brought zucchini bread and fresh berries from the market, all of which added up to a really delicious seasonal dinner.
So where’s the squash math? See, I had a zucchini and a small summer squash on hand, for a total of 2 squashes. I used the zucchini in my version of Sarah’s seven vegetable couscous, leaving 1 squash. Then Juli brought the zucchini bread (containing unknown quantities of squash), as well as 2 bonus zucchinis that she had purchased in a fit of zucchini enthusiasm, bringing the net total squash to 1+ in the food and 3 in my crisper. Squash: the gift that keeps on giving!
Beer Can Chicken and All-Purpose Barbecue Rub from The Barbecue Bible
Moroccan Seven Vegetable Couscous from Vegetarian Times (heavily modified, but I’ll save that recipe for another day)
0 thoughts on “0711 Our Grill Situation + Squash Math”
Yes, that is a challenging grill situation. 🙂 Someday you’ll have to try it, it’s totally worth it.
Now wait till you hear me start raving about the tea-smoked salmon we had last night…it’s in the latest issue of Fine Cooking, if you get that. DIVINE.