R&S Meat Market invited Chef Steven from D’Artagnan to educate our customers on the difference of all natural beef, pork and chicken. Chef roasted, grilled and demonstrated carving and slicing techniques. He discussed why Natural Beef from Painted Hills, Berkshire, and Crystal Valley Farms tastes so different.
Our customers were able to sample Berkshire Slab bacon, Painted Hills Rib Eye, NY Strip Steak and beef sliders. Berkshire Pork, and Crystal Valley Chickens were grilled and roasted.
As it turns out, two days of hunting down an article about grilling whole chickens, has made it much easier to tear it out, and bring the chicken to the table.
I’m happy to say…..grilling a whole chicken was simple and fancy too!
My butcher recommends a D’artagnan all natural roaster. I marinated the bird in buttermilk for 2 hours, turning it at the halfway point. Don’t Skip this step, it keeps the meat super juicy!
Pre-heat that grill! Over a medium heat, sear the bird on all sides for a total of twenty minutes. Reduce the grill to medium low heat ( 350 degrees if your grill has the handy temp gauge). Grill the chicken for 45 minutes to 1 hour, mopping every 10 minutes with your favorite barbecue sauce. I used Whistlin’ Dixie from Wild Thymes.
The chicken’s whistlin’ when it reaches an internal temperature of 160 degrees…(use the meat thermometer ….it works every time).
Remove the bird from the grill and let sit covered with foil for 5-10 minutes.
Today, I give myself permission to rip pages out of a perfectly good magazine.
I’m concerned I may have a deep seeded issue.
I can spend hours pouring through fancy cookbooks, Food & Wine magazine and back issues of Martha Stewart. In my mind I plan out the perfect meal to prepare for my hungry family. I fantasize about the spectacular dinner party I will roll out.
Yet, all of these gorgeous meals and fancy moments remain trapped between the pages of these neatly organized books.
What is wrong with me that I cannot bring myself to mar these insubstantial stacks of paper so that I may explore their deeper potential?
Yes, I know….pardon my dramatics……but really now; am I alone?
Today’s the day- I will hold my breath and tear my way towards culinary greatness…