Archives for the month of: May, 2011

it has long been argued who is the originator of the french dip sandwich: cole’s pacific electric buffet or philippe the original? both were established in downtown los angeles in the year 1908, and both claim to be the original. philippe’s website claims it wasn’t invented until 1918 when,

while making a sandwich, Mathieu inadvertently dropped the sliced french roll into the roasting pan filled with juice still hot from the oven. The patron, a policeman, said he would take the sandwich anyway and returned the next day with some friends asking for more dipped sandwiches. And so was born the “French Dipped Sandwich,” so called either because of Mathieu’s French heritage, the French roll the sandwich is made on or because the officer’s name was French. The answer is lost to history.”

whereas cole’s website doesn’t tell a story, but still lays claim. regardless who invented it, i was curious as to who does it better?

i only live a few blocks from cole’s and have had their pastrami french dip a few times, but never the one from philippe’s. before going to moca’s art in the streets exhibit for my second time, a few of us met at philippe’s for a late lunch. i thought this will be the test. i had been once before in my early days of living in los angeles, way before living downtown, and definitely before i knew of the debate, but i seem to remember i just got a turkey sandwich.

you place your order from one of the ‘carvers’ at a counter (similar to katz’s in nyc, but less deli and more diner) and they make your sandwich right in front of you. there is sawdust on the floor, booths or short stools at communal tables to sit at, and often before a dodgers game you will see quite a few fans (including the opposing team) come in to get food.

as it turns out, they don’t have pastrami at philippe’s, so i ordered the beef, with a side of macaroni salad and a pickle.

it was probably twice the size of cole’s, and they pre-dip the roll in the jus, instead of putting it on the side. my first bite told me it was way too salty, and i didn’t like the pre-dipped aspect. frankly, it just makes the bread soggy. i liked the quality of the meat, but it was too thickly cut for my taste, and halfway through, i was wishing they offered half sandwiches, or at least the jus on the side so i could take the rest to go without it being a mushy mess later. the pickles were good, nothing spectacular, but the macaroni salad was delightful, reminding me of something my grandmother once made.

since they didn’t have pastrami at philippe’s, that meant i had to go back to cole’s and try their beef in order to do a direct comparison. so, the next day i got on my trusty steed and biked over for lunch. (side note: sit at the bar. it is the only place i have received decent service. the bartenders are really knowledgeable and very nice. the table servers are either really understaffed or just bad at their jobs.)

i ordered the original (beef) french dip, otherwise known as the little dipper, and a side of spicy garlic fries. one pickle wedge is complimentary, extras are $.91.

the only difference between the little dipper and the big dipper is the amount of meat they put on the bread. the loaf is the same size. they also have a skinny dip, which is half a dip with a side of fries. fyi, the fries come in a basket and are big enough to share. happy hour from 3-7p has the skinny dip for only $5, but i seem to remember the portion of fries is smaller and not in a separate basket.

i have to say even though cole’s beef was good quality and sliced thinner than philippe’s, it was a bit bland. perhaps it was just in contrast to how salty philippe’s was, or maybe that the pickles and fries at cole’s are extremely spicy in comparison, but i wont order it again. i prefer the pastrami, which has the right amount of flavor, thinly sliced meat, and jus on the side. although, i must say i enjoyed the macaroni salad at philippe’s as a side compared to the fries at cole’s.

philippe’s wins a price comparison hands down at $6 for the sandwich, $1.20 for a side of macaroni, and $1.10 for a whole pickle. cole’s little dipper is only $6.38, but in order to come close to how much meat is on philippe’s you’ll have to order the big dipper (and still doesn’t have as much meat as philippe’s) which is $9.11. a side of fries goes for $3.19. personally, a little dip or half a big dipper is enough for me especially with a side, but if quantity is important, you’ll have to pay for it.

so, as far as which beef french dip is better? philippe’s is too much meat, too salty, and soggy, whereas, cole’s is sparing on the meat and bland, but at least the jus is on the side, and i could always add salt. i guess i’d vote for cole’s, but i’ll stick to the pastrami, and swing by philippe’s for a side of macaroni salad.


it’s what i like to call a single girl’s staple. i first tried this recipe almost a year and a half ago when i received my january/february 2010 issue of cooks illustrated. it seemed simple enough, but i had to whittle down the 4-6 servings to a portion that i could whip up on a night when cooking for only myself. i have made a few changes, but it has become a regular go-to pasta dish that never seems to disappoint. the great thing about this recipe is that you can make it with basic things you already have in your kitchen, not to mention, i have gotten it down to a science and it only takes me about 15 minutes to throw together.

also, it is optional, but depending on what veggies i have on hand, i do a little sauté and toss them in as well. my usual is broccoli and mushrooms, but another good combination is red bell peppers, red pepper flakes and garlic. tonight i found baby carrots, mushrooms, and wee little red onions in my possession. make sure to chop up veggies such as carrots and broccoli smaller since you will only be cooking them for a short time. you can prep them while boiling the water, and then sauté them in olive oil while cooking the pasta.

for one good-sized serving:

  • 1/4 lb linguine
  • 2 cups water
  • 1/2 cup pecorino romano, finely grated
  • 1/2 tsp salt
  • 1 1/2 tbsp cream, or whole milk
  • 1/2 tsp olive oil
  • 1/2 tsp pepper, finely ground
  • 1/4 cup+ reserved pasta water

bring the 2 cups of water to a boil.

once the water boils add the salt and pasta. stir continuously, otherwise the pasta will stick especially closer to the end.

once it gets closer to being done the water seems to evaporate more quickly and it doesn’t seem to cook as quickly, so you may have to add a splash or two of water to allow it to finish cooking. the idea is to have the pasta al dente, but still have just over 1/4 cup of pasta water left once you have drained it.

drain the pasta, reserving the pasta water.

start with 1/4 cup of the reserved water and whisk it into the finely grated cheese. add the cream (or milk) and whisk. add the oil and whisk. finally add the pepper and whisk. if the sauce is still too thick at this point add a little more pasta water until the desired consistency. the picture below is too thick. it should be thinner.

toss in the pasta, then add any sautéed veggies you want.

toss again. sprinkle with fresh parsley to taste.


fyi, the proportions will change slightly and adjustments will have to be made, but ultimately i did simple math from the original recipe to make this for one. if you want to make it for more, multiply by 4 in order to make it for 1 lb of pasta, serving 4-6. it is a really good option for meatless mondays as well. as for my gluten-free friends, i have not tried this with rice (or other wheat-free) pastas, but part of the science of this recipe has to do with getting starch in to the mix by infusing the semolina into the pasta water, so i don’t see why other starch pastas wouldn’t work, but i haven’t done the research…yet.

after a small group of us went to see art in the streets at the geffen contemporary at moca today, we headed over to wurstküche for lunch. it was a short walk and good for a group. you order at a register, so there is no worry of splitting up the check, and there are huge communal tables with benches that can fit groups of almost any size. i was hoping since it was close to 2p on a friday afternoon that it wouldn’t be too crazy busy, and thankfully as we turned the corner the line had barely creeped out the door. believe me i have been there plenty of times to know if the line is down the street you can be waiting upwards of an hour or more depending how long it is.

the nice thing is that when you eventually get in the door there is usually some nice person to hand out menus and take drink orders, so you can enjoy a cold beverage while perusing the menu. it is fairly simple, basically sausages, belgian fries and beer, but there are many options from which to choose. they have over 20 sausages, 4 toppings, 10 dipping sauces (for the fries), and 40+ beers (mostly belgian and german). not to mention, a few wines and several non-alcoholic beverages as well. you will find it helps to know what you want before you reach the register. not only does it make the line move faster, but it seems to keep those behind you who are regulars from tapping their impatient foots, and huffing a bit. (i kid.)

i usually order the rattlesnake + rabbit with jalapeño, and sauerkraut as a topping, but for some reason i was thinking about changing it up a bit and trying something i hadn’t had in a while like the duck + bacon with jalapeño. well it must have gotten into my subconscious enough, because that is what arrived at the table. i don’t even remember ordering it, but i am so glad i did, because it was a reminder to try new things and not always go with the status quo.

i also ordered a small fries, called a klein, with the chipotle aioli and blue cheese walnut and bacon dipping sauces. one sauce comes with the klein, and 2 come with the groot (large), but i can never decide between them, so i order them both if i get the klein. they have 5 different kinds of mustard, as well as ketchup, at the tables. i prefer the whole grain, but now having tried the duck again, i would probably try a different topping like the onions and sweet peppers and go with the honey mustard. regardless, it was still juicy and delicious.

(as a side note: i have been here in the past and have gotten a sausage so well done that i had to send it back, and they did so happily. twice. not in their defense, because there is no way they should have sent a sausage out that well done, but it was an extremely busy night, and the staff has always been really friendly and accommodating. the owners often walk around, talk with the guests, and bus tables.)

for beer i decided on the blanche de bruxelles, a witbier, which normally pairs really nicely with the buttery mildness of the rabbit sausage that i usually get. although, the duck was pretty rich, so next time i order it i might go for something like a bitburger or spaten pilsner. the staff all seem very knowledgable and would most likely be able to tell you what beer might suit a certain sausage, and if they aren’t too busy (which is almost never), they have been known to give tastes of beer just to make sure it is what you want. this will happen more at the back bar than the front register, being that those pesky regulars are breathing down your back to hurry up and order. (another joke.)

be aware that this is a hip, happening, popular place, so the music can be a little on the loud side, and the line can be ridiculously long, but it rarely disappoints. it is a stylish but casual local neighborhood hang out that isn’t pretentious, but rather it feels very inclusive. i have seen all sorts and types there. perhaps it is the large open room, with warm wood tones, or the shared common tables, but the vibe is social and friendly to everyone. perhaps it is simple as what they have put on their FAQ page:

“Q: Are children and grandparents allowed?

A: Absolutely, the more diverse the crowd the better.”

as were were finishing up, at the next table a college aged kid wearing usc shorts was helping what seemed to be his 90+ year old (great?) grandmother maneuver into her bench cane in hand, and i thought it seems as though they mean it.

the first time i went to the lazy ox canteen was before the los angeles times food critic s. irene virbila gave it a 3 star review well over a year ago. i was really impressed with everything, and have been meaning to go back ever since. it is only 2 blocks from my loft, and i go by it often, but it is almost always busy. today i happened upon it pre-lunch rush and i was craving a burger, so i bellied up to the bar, which i often do when eating alone, and ordered their 8 oz grass-fed beef burger medium.

it was topped with cantal cheese, butter lettuce, onion, pickles and mayo on a grilled poppy seed bun. it came with a side of thick(ish) cut fries, as well as, green peppercorn mustard and a dipping sauce that i couldn’t quite place the flavors, but i’m thinking it was a tomato red pepper aioli. the fries were ok, but i prefer mine with some crisp to them and a bit thinner.

my first bite into the burger indicated that it was too salty, and the cheese was quite strong, both of which i might have looked over, if this wasn’t how my burger looked like in the middle:

ok, that isn’t the best picture, but it was over done, and on the verge of being well done. as you can see, all the juices were on my plate. i wanted them in my burger.

i even showed the manager manny castillo what my ‘medium’ burger looked like, just to alert him that perhaps simply his grill/oven is too hot? i can’t imagine his chef doesn’t know what ‘medium’ should look like. it seemed as though he agreed, and was about to get me another, but i said that it was fine and that i would finish it. honestly i was so hungry i didn’t want to wait, but in the end i didn’t finish it, and regret not asking him to bring me another. live and learn.

this will not keep me from going back to the lazy ox, but it will probably keep me from ordering the burger again.

after going to my first power yoga class in santa monica this morning, i walked outside to a beautiful day. it was barely 70° and the sun was shining bright. i got on the freeway heading home, and for some reason instead of continuing east i exited, and headed back west and up the pch. i was thinking that i rarely get to the westside and i love driving up the coast, plus i was also hungry and figured i would see something along the way that peaked my interest. i turned off at the malibu inn. i had read recently after an ownership change, and a bit of a shut down, that they had re-opened with top chef runner-up angelo sosa as a consulting chef. that was enough of an endorsement for me. i wasn’t a huge fan of mr. sosa on the show, but it was apparent that he had talent, and i was interested to see the menu.

if you are not aware, the malibu inn has a bit of a history in the music business, not the least of which was that neil young was part owner back in the day when it was called the crazy horse saloon. i remember being astonished about some of the groups that had played there over the years, including one of my favorites tom petty, as well as, kid rock, the plimsouls, and eric clapton. as the article in malibu patch states,

“think of ‘miserlou’ the greek folk song rocked up into a surf music classic by dick dale. now imagine a malibu super group playing ‘miserlou’ at the newly renovated malibu inn: eddie van halen on guitar, mike d and/or tommy lee on drums, bob dylan on rhythm guitar and sting on bass—or maybe flea, but he puts the bass down and picks up a trumpet to blow that ripping little horn solo.”

perhaps it is not exactly what i think they are going for, but i believe this is what the new vamped malibu inn wants to be and absolutely should be. below the malibu inn sign it simply states: vintage mood. epic food. i truly hope that is where it is going, because in this day and age it is rare for us 30-40+ year old music and food loving people to find somewhere with both of our tastes in one. don’t get me wrong, i love a lot of music coming out these days, and would really dig hearing the black keys play the malibu inn, but many of us really just want to hear a good bar band, that plays good music and have some good food on a weekend night, or any night for that matter.

today i came in for lunch and sat out at the outdoor bar. i ordered the fish tacos.

the fish was way too salty. the flavor and spice beyond that was good, but i probably wouldn’t order this again unless i were to tell them ‘no salt’. also, i would have liked more citrus, like a squeeze of lime, especially with the fish being grilled. if it were breaded, the creamy and spicy guacamole would have been sufficient. it was served with thick potato chips that were also laced in salt. perhaps a nice light salad of greens or simple slaw?

as an after thought, i ordered their buffalo wings (crispy), because i have a penchant for wings, but i wasn’t impressed. they were not warm (temperature), though they did have good heat (as in spice), ultimately i specifically asked for them crispy and the skin and outer layer were soft. both of the buffalo and the roquefort dipping sauces were delicious and very flavorful, but i personally didn’t like the execution.

having worked in the restaurant industry for many years i understand getting off on the wrong foot. also, my bartender albert, who was awesome and attentive, informed me that they had recently let the executive chef go and this new one was just getting up to speed. i will give them a second chance, for no other reason than to try other things on the menu that sounded interesting like the pulled pork sandwich and smack n cheese. oh, and they have tater tots!

on my way out, i used the restroom which had the most awesome wallpaper:

i stuck my head into the men’s room to see if they had pin-ups as well, but was surprised to see:

a very tasteful use of women made out of flowers (if you look closer).

i don’t remember the interior much from the many years back that i had come into the establishment, but there were definite improvements:

the best thing was that just outside the ladies room, there was a picture of maxwell caufield, the star of grease 2.

by the by, i will be seeing the screening of grease 2 thanks to devil’s night drive-in this saturday night and packing a picnic dinner. (post to follow)

what an awesome (so-cal) day!

serves 4


  • 4 chicken breasts, boneless + skinless, sliced horizontally and pounded out thin
  • 2 large lemons, one halved pole to pole and sliced, remaining 1 1/2 juiced for about 1/4 cup
  • 1/2 cup flour
  • 1 small shallot, minced
  • 4 tbsp vegetable oil
  • 1 cup chicken stock
  • 2 tbsp capers, drained
  • 3 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped fine

place a large heat proof pan on the middle rack and heat oven to 200°.

generously sprinkle s+p on the chicken cutlets. put the flour in a shallow dish or plate. coat cutlets with flour and shake to remove excess.

heat heavy bottomed 12 inch skillet (not non-stick) on medium-high until hot for about 2 minutes. add 2 tbsp of the oil and swirl to coat the bottom. put half the cutlets in the pan, and without moving them, cook until lightly browned on the first side, 2 to 2 1/2 minutes. turn them over and cook the second side for another 2 to 2 1/2 minutes. remove the pan from the heat and place the cutlets in the warming dish in the oven. add remaining 2 tbsp of oil to the pan and heat until shimmering. repeat the process with the remaining chicken.

add the shallot to the empty pan and return the skillet to medium heat. sauté for about 30 seconds. add stock and lemon slices. increase the heat to high and scrape the bottom with a wooden spoon to loosen the browned bits. simmer until the liquid is reduced to about 1/3 cup, about 4 minutes. add lemon juice and capers. simmer again until it reduces to 1/3 cup. turn off the heat and swirl in butter until it melts and the sauce thickens. swirl in parsley.

spoon sauce over chicken and serve immediately.

i enjoyed mine with green beans sautéed in butter and lemon, and artichoke with balsamic mayo.

spring has come and summer is close. i could tell just by seeing all the new colors this morning at the hollywood farmers market. cherries were everywhere! there is something about that bright red color that just pops surrounded by all the green. they haven’t quite reached their peak, but i don’t give them long. i may go back later this week and get a bunch more. since they’re still a bit on the tart side, i find them good for a pie, and who doesn’t like homemade cherry pie?

it was nice to see fava beans and fresh peas still around, and the first of the summer sweet corn was being shucked. i can’t wait to make grilled mexican corn!

here is some of the loot i brought home today:

also, an update to a post i wrote this past week about the south central farmers who were displaced from their original home at 41st and alameda. some of the families moved to bakersfield to continue the cooperative, and as it turns out i got artichokes and squash blossoms from them this morning:

the other really exciting thing to see was tomatoes. i think they are the produce i look forward to the most in the summer. i’m not sure what is my favorite way to eat fresh tomatoes: caprese salad, gazpacho soup, or perhaps just a simple blt?

in sad news, i actually overheard someone say in passing, “i think i am going to get my tomatoes at trader joe’s,” and i thought to myself (wtf!) ‘clearly she did not pass the stand with the rainbow of heirloom tomatoes that i just saw!’

on my way out, i ran into my friend the farmers market fairy, which reminded me that not everyone has the time, energy, or even the knowledge of how to shop for what is good at the market. lucky for those of you who live in the los angeles area, here is a shameless plug: you can have her do it for you (for a fee of course). she really knows her stuff, and will also go to other specialty shops as well if needed, such as mccall’s meat + fishthe cheesestore of silverlake and the like.

so that was my morning at the market. i will be doing occasional updates from time to time, and if you didn’t pick up on it, there were a few hints to what is to come here on wild, fresh + tasty this summer.


my friends don and john have an annual cinco de mayo celebration that they like to call ‘cinco de drinko’ at a restaurant in burbank called mucho mas. it was the first time that i was able to make the festivities, because in years past i have always been working. the inaugural meeting occurred on may 5th, 2005 starting at 5:55p with 5 friends, and don said he had 5 margaritas. well the gathering has grown extensively ever since, including the amount of margaritas, and there are hopes of a webcast next year.

being that the event started at an hour that no one in their right mind wants to get on the freeways in the los angeles area, coupled with the fact that i would indeed be imbibing myself, i decided to hop on my trusty steed, head to the subway, and skip the headache of friday traffic, a dui, or encountering someone not responsible with their drinking. when i got out of the (un-airconditioned) subway at the north hollywood station (quite a climb of stairs with not such a light bike), i had a lovely 10 minute ride down the chandler bikeway. needless to say when i arrived to my destination, i was fairly parched. within moments john poured me a refreshing margarita on the rocks with salt, and even though i am not a huge margarita connoisseur (i personally like them a bit more tart and not so sweet) it was the perfect way to start really nice evening with friends old and new.

after a couple of those, i decided i should eat something, especially if i wanted to able to bike back to the subway upright later that night. i ordered the carnitas tacos, which is regular go-to for me at a mexican restaurant. my feeling is that it is really hard to screw up carnitas, and if they do, it’s a deal breaker.

the pork was flavorful and juicy, and not too fatty, which is all i ask for in carnitas really. i could have used a little bit more of the browned crispy outside of the meat, but i think that is more luck of what the tongs put in your tortilla than anything. it was served with a side of beans and cheese, guacamole, salsa fresca, and a spicy salsa. the salsa fresca was mostly tomato, and not enough onion, cilantro and jalapeño, but the spicy salsa had a good kick to make up for it. i was just thankful that john’s adorable 3 year old daughter april was there to help me eat it, because it was a lot of food.

ultimately it did it’s job and filled my belly, so the constant refills of margaritas had something to land on over then next few hours. i met some new peeps, and caught up with some i haven’t seen in years, which is always a really nice way to spend a night. i could have stayed much longer, but knowing i still had to get myself back downtown at a decent hour, i took off on my bike and headed toward the subway. i was happy knowing i’d be back next year: saturday, may 5th, 2012 at 5:55pm, with at least 5 friends, number of margaritas tbd.

a few years back i worked on a documentary about some trees that were being transported from a south central dirt lot in los angeles to huntington botanical gardens in san marino thanks to the annenberg foundation. it was june of 2007, and i had just moved to downtown los angeles the previous fall, so i was pretty stoked that i had such a short drive to work, but when i showed up to 41st and alameda, less than a 10 minute drive south, i really had no idea what had inhabited this plot of land not so long ago. sadly i didn’t know much about the back story. i am sure at the time i was told what the project was about, but in the midst of a 14 hour day in the dirt, heat, and running my ass off loading film, it really came down to a paycheck and not the cause.

i do remember thinking what a cool thing that they were saving these trees and transporting them to the huntington gardens. i also remember absolutely loving the lunch. it was some of the most authentic and delicious mexican food i have ever had.

(even back then i was taking pictures of my food.)

i remember the passion of the filmmakers, and after a very long day, the director made a point to come up to each of the crew personally and thank us. that just doesn’t happen all that often.

cut to present day, when i have developed an interest in making my own garden while living in an urban setting. i hear about a documentary called the garden, which is about the south central farm. i vaguely remember my friend rafiel (who also worked on on the tree documentary) telling me that it was somehow connected to the one we worked on. it was nominated for an oscar and i like documentaries, so i biked up to old bank dvd and rented it. tears welled up in my eyes within 5 minutes. this was the precursor to the tree documentary that i had worked on a few years back.

after watching the garden, i was pretty frustrated and pissed off. i was amazed that jan perry, my city council woman, and ralph horowitz, the owner, had full control over whether or not they were going to let these farmers continue and stay, and that they let their egos and greed direct them.

this was one of the biggest urban gardens in the country covering 14 acres. members of rage against the machine helped to raise money at a benefit concert, and celebrities such as daryl hannah, joan biaz, and danny glover tried to make a difference, by locking themselves to trees and making calls to the mayor. when the annenberg foundation offered to purchase the land for the 16.3 million dollars mr. horowitz was asking for it, he said in an interview with nbc4,

“even if they raised $100 million, this group could not buy this property. it’s not about money. it’s about i don’t like their cause and i don’t like their conduct. so there’s no price i would sell it to them for.”

what a prick.

some of the farmers have moved on.

ultimately, what an amazing venture, to have an urban garden of such substance in los angeles, and really, in one of the more industrial areas. it’s really too bad it had to go. it has been almost 5 years since the farmers were evicted. this what the lot looks like today:

clearly mr. horowitz has put his land to good use.

the creator of the original recipe for cornell chicken was robert c. baker, a professor and inventor at cornell university, hence the name. oddly enough, he also invented the chicken nugget and numerous other poultry related innovations, which happen to be in the processed food world, so not my favorite innovations. america’s test kitchen’s off shoot cook’s country made some adaptions to the original recipe for the backyard grill:

serves 4 to 6

note: i cut this recipe in half and only used one chicken. it would easily serve 2-4 depending on hunger, and dark meat eaters.


  • 2 quarts water
  • 3 1/2 cups cider vinegar
  • 1/4 cup salt
  • 2 (3 1/2 to 4 lb) whole chickens, butterflied and halved

seasoning and sauce-

  • 1 tablespoon poultry seasoning
  • 2 tsp + 1/2 tsp salt
  • 2 tsp  + 1/2 tsp pepper
  • 1/2 cup cider vinegar
  • 3 tablespoons dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup olive oil

1. for the chicken: whisk water, vinegar, and salt in large bowl until salt dissolves. add chicken and refrigerate, covered, for 1 to 2 hours. do not brine the chicken longer than 2 hours or the vinegar will make the meat mushy.

2. for the seasoning and sauce: combine poultry seasoning, 2 tsp salt, and 2 tsp pepper in a small bowl; set aside. process vinegar, mustard, sage, rosemary, 1/2 tsp salt, and 1/2 tsp pepper in a blender until smooth, about 1 minute. with blender running, slowly add oil until incorporated. transfer vinegar sauce to a small bowl and reserve for basting chicken in step 4.

3. heat all grill burners on high for 15 minutes, then turn all burners to medium-low. (for charcoal grill, light 75 coals; when covered with fine gray ash, spread evenly over bottom of grill. set cooking grate in plate and heat covered, with lid vents open completely, for 5 minutes.) scrape and oil cooking grate.

4. remove chicken from brine. pat dry with paper towels and rub all over with poultry seasoning mixture.

arrange chicken skin side up on grill and baste with vinegar sauce.

grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25-30 minutes, basting with sauce halfway through cooking. baste the chicken carefully, as any excess will drip onto the fire and flare up. also, depending on your grill, times will vary. mine is fairly hot even on low, and reached optimum temperatures quicker. flip chicken skin side down and baste with sauce. continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. transfer chicken to platter (do not cover) and let rest 5 minutes. cut into pieces and serve.

honestly the picture doesn’t do the final product justice. it is simply a really easy way to make grilled chicken that results in crispy skin, with tangy, flavorful, and extremely moist meat.


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