The way I do potato skewers:
“Celebration” blend potatoes: small red, white, and blue potatoes. Perfect for any patriotic holiday. Intersperse some small onions: cippolini or pearls. Two or three potatoes per onion. Fresh-pressed garlic butter slathered on, and roasted on the grill.
@ruouttaurmind For grilling, I prefer dark meat - more fat, more flavor, doesn’t dry out. Chicken thighs, skin on, with my favorite BBQ rub, grilled on the Traeger wood pellet grill until the skin is crispy - mmm…
@macromeh I rub the breasts with olive or canola oil and give them a quick sear on a high heat, then cook over a medium low flame. This prevents the breasts from getting dry and sticking. Although cooking breasts can be more of an art than a science and really requires constant attention, so often I’ll just the use thighs. You can pretty much abuse thighs and the end result is still pretty good… OMG, where has this thread gone.
Where is this grilling party going to take place? Locally we have had some gaitors in parking lots that I am sure no one would question what happened to them if they vanished (Who knew? Gaitors in central MS? Seriously? This is NOT Florida!! Don’t even tell me I can’t go wading/swimming in hidden corners of the reservoir because I might be lunch). I hear road kill can be good if it is reasonably fresh
@bayportbob for ribs like you’ve never tasted before - just pure porky goodness…try Tuscan style grilled St Louis cut ribs. google the recipe. they are only seasoned with salt and are cooked fairly quickly. then brushed with a little butter, garlic and rosemary. Just discovered this way of cooking ribs and will never go back to slow and low with sauce again - and this is coming from a Texan!