I make this everytime I fire up the grill. The aroma fills the area and you can see the neighbors pokin their heads outside and sniffing. This recip puts Seacrets in Ocean city, md to shame. This would be awesome with wings especially done on a smoker Jeff Stumpf Sr. I usually use boneless skinless chjcken breast sliced into 1/4 to 1/2 inch strips, marinated overnight then placed on wood skewars. They cook quick. Put them over the low heat side till the juices start to run clear then move them to the high heat for a nice quick char on the outside. Dammit doin burgers on the grill tomorrow evening. Gonna have to thaw some chicken.
Posted on: Wed, 07 Aug 2013 05:19:53 +0000
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