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IMG_2819For years I took it as a challenge.  Every man does.  There is something about being the backyard BBQ meister that is a part of the man-card validation.

With an open flame, smoke, danger around burning hot metal and of course the constant presence of plenty of  sauce every man dons his apron and grabs his tools.  A turning fork with long tines is a must.  The bigger the basting brush, the better.

It helps to have a football game on in the background.  Baseball will do.  Here down in the south when there is plenty of comfortable weather in the winter, ice hockey will do too.

In the early days I would get the briquettes ready.  Lighting up the charcoal was a matter of timing.  Firing up these morsels needed time to prepare.  Nothing happened quickly.

Once the briquettes were covered with white ash, they were ready to cook up the dinner.  The challenge was chicken.  They always dripped grease while cooking that caused flare ups and inevitably the chicken was served totally black, burned to a crisped.  I have dumped more than one meal in the garbage.

Gas grills were not much better for me.  The grease from cooking chicken pieces always caught fire.  Again, the crispy burned and totally blackened chicken was not uncommon.  It was always frustrating.

If I took the chicken out too early, it wasn’t always cooked thoroughly.  Trying to get them back on the grill or surrendering to the microwave just added to the annoyance.  I really wanted a solution.

Enter the Traeger grill.  These are the smokers designed to burn wood pellets.  The same inventor who came up with the wood pellet stove for heating homes transferred the same concepts of temperature control to a smoker/grill.

I thought through the years of frustration when it came to grilling chicken.  It was time to test our new grill with chicken.  We had already enjoyed beef and lamb.  Now, it was time for my main grilling nemesis.

We had well seasoned chicken legs with lemon and herbs.  They looked great, smelled even better.  Once on the pre-heated grill, I closed the lid.  It was time to trust the indirect heat.

After the time rang, I headed out the backyard with eager anticipation.  The smoke was pumping out of the grill vents.   Wonderful aroma was increasing my anticipation.

Deftly I opened the lid.  When the smoke cleared, I was ecstatic!  The chicken was cooked perfectly!  Yay!

photo credit: brucefong cellphone photography

IMG_2333Time on the road is filled with reminiscing over past recent visits, sites that we talk about over and over as well as the standard, “What’s for dinner?”  Food is a fun part of travelling.  It takes that place of shopping, cooking, clean up and doing dishes.

Finding places on the road for an enjoyable meal and a break from the many miles on the road takes a little attention.  Sometimes a recommendation from friends guides us.  Other times it is a local who highly recommends an eatery.  Then, in our wonderful age of communication, there is the internet.

Thousands of foodies send in their opinions on great places to eat.  Or of course visa versa.  Five stars are a common standard for amazing food, service, atmosphere and overall experience.  Three stars is acceptable.  However, when you are looking for a place that you will recommend to others, four stars is a minimum.

In the town of Johnson City, Texas, there is not a lot there.  It is a sleepy town  without a lot of busyness that plagues IMG_2332the big cities.  Essentials like a gas station, market, shops, General Dollar and a few places to eat is par for the course.

Our internet search led us to Ronnie’s Ice House.  It was a peculiar name.  We passed it once.  The name is not precisely correct.  Ronnie’s is actually named Ronnie’s Pit BBQ.

When we stepped inside the aroma was mouth-watering.  We checked the menu and decided that it was lunchtime so we ordered a half chicken plate and we would split it.  That was a decision that we would later regret.

Comfortably seated, we gave our thanks to God for the meal.  Then He surprised us.  Each of us took our first bite, stopped, raised our eyebrows, looked at each and then we looked at each other’s portion of the split lunch plate.

IMG_2343It was wonderful!  The tenderness, juicy flavor was remarkable.  Usually, BBQ chicken can easily dry out.  This one was moist throughout.

Ronnie has a technique to keep the juices in and the delicious BBQ smoke flavor permeating through the meal.  I complemented Ronnie on our way out.  He then invited me to see his pits out in back.  I was overwhelmed with the fragrant smoky signals that the food was about done.

We saw each other for dinner in Fredericksburg later that evening.  I introduced him to our friends.  If you are ever in Johnson City, Texas, stop by Ronnie’s for a sumptuous meal.

photo credit: brucefong cellphone photography

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