Here's a helpful kitchen hint for a lazy Sunday morning:
If you're cooking a whole chicken on the grill, and if somebody keeps opening the grill so it won't stay hot enough and therefore the chicken takes three hours to cook, then, when it is finally done, do not crank the grill to high to burn off all the fat.
Because if you do? What happens is, the grill goes up in a big greasy ball of flame. Which would be bad enough, but, in the hubbub of trying to put it out, the poor three-hour chicken gets knocked to the ground and kicked in the dirt before anybody notices.
You eat it anyway -- because, you know, three hours and everything -- but it's hard to tell the difference at that point between cajun spice and earwig poo.
Maybe this doesn't happen if there isn't beer involved. I wouldn't know.
Bon appétit!
