May 24, 2002


Pick a Part : And We'll Tell You the Best Way to Grill It (Stephanie Witt Sedgwick, May 22, 2002, Washington Post)
CRISP-SKINNED, MOIST AND FILLED with the flavor of smoke and fire, perfectly grilled chicken is reason enough to own a barbecue. One of the true gems of the summer cooking season, barbecued chicken is the result of a magical marriage of bird, heat and smoke.

But as any barbecue cook knows, a chicken is the sum of its parts--different pieces have different tastes and require different treatments and cooking methods.

First, before you begin your holiday barbecue, give some thought to those parts: Do you want whole chickens, thighs, drumsticks or delicate boneless, skinless fillets? Then, follow this primer, which gives directions and recipes for everything from the smallest, most vulnerable pieces to the whole bird.

Breast--cheap BBQ sauce--cooked until the skin is black--mashed potatoes--corn on the cob--and a Coke. Pretty much everyone in America will have that meal at some point this weekend.

There's your answer to the question from last September : why do they hate us?

It's simple jealousy.

Posted by Orrin Judd at May 24, 2002 6:56 AM
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