It’s The Offseason
- Thread starter Fryowa
- Start date
Fryowa
Administrator
Every few minutes.
1:1 Sweet Baby Ray’s and honey (my boss keeps bees so I get all the free honey I could want), big tablespoon of Old Bay, and a ton of lemon pepper. Couple drops of liquid smoke and you’re there. Gotta keep it simple.
Fryowa
Administrator
This is my work meals for the week, boneless breasts were on sale at HyVee for $1.78/lb, I usually rotate between them and thighs to change it up.
I average less than two bucks a meal for some good ass grilled chicken, brown rice, and broccoli. I get three weeks from a bag of rice and one week per small bag of broccoli.
I fish a LOT, so I also rotate in quite a bit of bluegill and crappie in place of the chicken, but it’s way more expensive
JoeyLabasForPresident
Well-Known Member
Hi
This is some impressively frugal eating.
This is my work meals for the week, boneless breasts were on sale at HyVee for $1.78/lb, I usually rotate between them and thighs to change it up.
I average less than two bucks a meal for some good ass grilled chicken, brown rice, and broccoli. I get three weeks from a bag of rice and one week per small bag of broccoli.
I fish a LOT, so I also rotate in quite a bit of bluegill and crappie in place of the chicken, but it’s way more expensive
This is some impressively frugal eating.
NCHawker
Well-Known Member
judzeehawk
Well-Known Member
Never have tried to cook a whole chicken on the grill. I think if I did try this I would cut the backbone out of it and lay it flat with a weight of some kind on it to keep it flat for awhile.
Fryowa
Administrator
Didn't see this until now, sorry.
@judzeehawk has it right (except for the weight part). Cut along both sides of the spine, grab it by the tail and it'll pull out in one piece. At that point it'll open up like a book...open it until the breastbone cracks or it will close back up. That way you don't need anything to hold it down. Lay the bird breast side up and don't flip it, just let it go over low heat til 150 or so, baste it once in a while. The fancy name for it is "spatchcock" chicken, but most people call it split chicken.
To keep the fire from happening trim all the fat out of the inside, and when you grill it do it indirect, away from the coals or burner.
Or maybe you're just trolling us like the LB abbreviation thread...
MelroseHawkins
Well-Known Member
MelroseHawkins
Well-Known Member
This is my work meals for the week, boneless breasts were on sale at HyVee for $1.78/lb, I usually rotate between them and thighs to change it up.
I average less than two bucks a meal for some good ass grilled chicken, brown rice, and broccoli. I get three weeks from a bag of rice and one week per small bag of broccoli.
I fish a LOT, so I also rotate in quite a bit of bluegill and crappie in place of the chicken, but it’s way more expensive
Helluva plan!. Nicely done. Will have to try. Yes, I need more brown rice which have been trying to incorporate.
HawkeyeWalker
Well-Known Member
Agreed.
