3 Prepare your grill for indirect cooking: for 2-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken directly over flame. 4 Close barbecue lid and cook, flipping chicken every 8 to 10 minutes and rotating around grill to avoid any hotspots; adjust flame as needed to maintain grill temperature around 400 F (200 C). After second flip, start basting chicken with reduced marinade. Cook until a thermometer registers 165 F (74 C) when inserted at thickest point, about 35 minutes. If you want a bit of extra char, move chicken pieces to heated side briefly to allow sugars in marinade to caramelize. 5 Serve with steamed white rice and a cool, crisp cucumber salad. Serves 4 to 6 PAIRS WITH BAROSSA VALLEY ESTATE CABERNET SAUVIGNON $24.99 Australia 888974 CEDARCREEK CHARDONNAY $25.99 BC VQA 237974
INGREDIENT IN PAGODA 8-YEAR-OLD SHAOXING RICE WINE $16.99 China 59717
Grill & Chill page 120
SHRIMP BOIL GRILLER PACKETS 1 lb (450 g) new potatoes * 1 tbsp (15 ml) salt, plus more to taste ¼ cup (60 ml) unsalted butter, room temperature 2 tsp (10 ml) Old Bay seasoning 1 clove garlic, minced 1 tsp (5 ml) minced onions 2 tsp (10 ml) minced fresh parsley 1 lb (450 g) shrimp, peeled and deveined 2 ears corn, shucked and cut into quarters 1 lb (450 g) smoked sausages (such as andouille or kielbasa), cut into 1-in (2.5 cm) slices 1 lemon, cut into 4 wedges freshly ground black pepper, to taste
1 Put potatoes and 1 tbsp (15 ml) salt in a medium saucepan, cover with water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are tender, 10 to 20 minutes, depending on size of potatoes. 2 In a small microwaveable bowl, mix butter, Old Bay, garlic, onions, parsley and salt to taste. Melt in microwave for 30 seconds to 1 minute. Set aside.
* To skip step 1 and reduce cooking time, use precooked potatoes or leave them out.
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