The pace of life, schedules, commitments and deadlines hit me hard when I finally slowed down for dinner on a Sunday evening. Problem was, I haven’t taken the time to get to the grocery store in a few days. Plus, I learned earlier that the Southern California grocery clerks were threatening to strike unless contract negotiations proceeded in their favor. What to do?
The heat of summer still lingered in California and I still had charcoal. So why not just cook everything on the grill. A solo Sunday eve bbq.
In the freezer I found a ziploc bag with a few lone pieces of chicken. A couple legs and a thigh. And I had one red potato. As the clock ticked, I was in no mood for a big preparation. I was hungry.
The heat of summer still lingered in California and I still had charcoal. So why not just cook everything on the grill. A solo Sunday eve bbq. Except for the tomato of course.
I slice the zucchini, cut up the potato and grabbed some thyme and rosemary from the garden and mixed the veggies and potatoes in a small bowl with olive oil, the herbs and a touch of salt and pepper. I seasoned the chicken with a little salt, pepper and lemon. And through everything on the grill. Of course, using indirect heating.
As the chicken pieces sizzled and slowly cooked, I drizzled with a little barbecue sauce, I had a little from the local San Diego brewer, Stone Brewing Company. They sell a great tangy and slightly sweet barbecue sauce that contains no high-fructose corn syrup—try to find one in your grocer. Sure, I could’ve made my own. But, remember that clock?
Less than an hour later and I’ve got perhaps one of the easiest and tastiest summer end BBQ. All with just a mishmash of what was left in the fridge. Perhaps the grocers will return to work tomorrow and I can cook up a little adventure.
Oh. Maybe not. I’m heading to Los Angeles tomorrow to see ex-Blasters and X guitarist, Dave Alvin, play an intimate gig at The Grammy Museum. The busy schedule continues. More to follow!