Wednesday, May 28, 2008

Barbecued Chicken

This post is pretty much self explanatory. Cover chicken in a sauce and throw it on the grill. After that, it's all a matter of opinion. I like to start it out on a very very hot grill and get it nice and charred on both sides, basting every time I turn it. Toward the end, I'll turn the heat down (this doesn't apply if you've got a charcoal grill) to let it finish cooking on the inside. I've heard that eating the burned bits can kill you, but so can being bitten by the rabid squirrel who's still camping out on our patio, or getting hit by a speeding bicycle messenger. I'll take my chances.

Plenty of people make their own marinade, which is often delicious. But sometimes I prefer to go to an overpriced market and pay a premium (about $6 in the case of this jerk sauce) for a fancy marinade that also delivers--without the work.

Put the asparagus directly on the grill, moving around occasionally, and don't worry about it.

Stay tuned for more barbecue from the Panzer Patio before our move next week. Yes, we're moving! Not to a new home page, but to a new actual, 3-dimensional home in a place called Sunset Park. Google it.

We'll miss climbing out the bathroom window to get to our patio. Some guests think it's strange, also inconvenient, and even embarrassing when they actually have to use the toilet. But we think it's charming, in the way many things can be charming in tiny Brooklyn apartments, like book shelves made from old wine crates and breakfast "nooks".

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