Grilled Chicken, Cumin Grilled Corn and Okra

For a year I have been virtually grill-less; Char Broil gas grill will not heat up enough to grill a steak, 2nd, new Char Broil gas grill will not heat up enough to grill a steak, complained to company who didn’t care and suggested we return the 2nd one, which we did.  Still trying to sell/give away the first one which was almost new.  It’s so bizarre because I have the exact same Char Broil model in France and it fires up hot, hot in 5 minutes.  I think the flaw in the American produced grills lies with the gas regulator that limits the gas pressure in case of leaks or whatever, so you won’t accidentally blow yourself up and sue them, OR the gas we buy locally is adulterated.  Anyway, I wanted to grill!

In preparation, I made up a fresh batch of German inspired Bavarian essence.  Love that it contains dill seeds and other interesting herbs and spices.

I had some almost tiny wings and thighs that I got from a local poultry producer.  It must be the tiny season because they also had tiny eggs, a bit bigger than quail eggs with a normal chicken shell.  This reminded me of the tiny grilled baby chickens on a stick that we had in Beijing, with head 🙂

I mixed the chicken with olive oil and a couple of tablespoons of the essence and let it sit for an hour.  Really, overnight would be best to allow the flavors to penetrate.

I vaguely recalled when all of our barbecuing was done with charcoal, so I pulled out our small domed Weber with misplaced confidence.  Spoiled by the ability to regulate the heat with a twist of the wrist, I resentfully added/removed/added/removed charcoal to the grill.

In the end, some of it was grilled normally and some of it was blackened, “but in a good way” said my husband who once told me that char was good for your health when I objected to his daily breakfast toast burning.  Talking through his hat, I’d say.  😀

Don’t try this at home!  Yearning for okra and unable to find fresh in the markets, I bought frozen okra, thawed it with cold water, dried it off with a paper towel and cooked it as I would fresh okra.  Don’t, it’s not worth it.  The okra slices are huge and I suspect mature.  The texture was spongy and although it didn’t slime, the taste was characterless.  My husband, out of courtesy, tried a spoonful but couldn’t continue, instead tucking into his corn on the cob grilled with cumin butter.  I ate a little more then tossed the okra the next day.  Not interesting.

I guess we didn’t get the memo but it seems that owning a ridiculously expensive Weber gas grill not only improves your grilling but also sends a signal to your neighbors that you are “somebody” OR that you’re a fool.  “Idjits”

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, German, Main dishes, side dish and tagged , , , , , , , , . Bookmark the permalink.

7 Responses to Grilled Chicken, Cumin Grilled Corn and Okra

  1. Looks yummy! Thanks for sharing!

  2. chefkreso says:

    If this isn’t Comfort food, I don’t know what is! 😀

  3. Our cheap gas BBQ in Spain is infinitely superior to our expensive one in England…I feel your pain!

  4. Mad Dog says:

    I have to confess to liking charcoal grills, but they are messy and they make you smell like bonfire afterwards. My parents had a very expensive Webber and were always very pleased with it – have you tried complaining to Webber direct, or was that them that you spoke to?
    Your chicken looks delicious regardless!

  5. Love the idea of cumin butter. I grill with gas but when we were in France it was charcoal. Great flavour but I set the chicken on fire. Oops.

  6. chef mimi says:

    Great post. I have purchased frozen okra, but only to roast, which is really good by the way. I am following your blog, but haven’t received posts from you for a long time. Just happened on to here and now I have to figure out what’s wrong.

  7. I used the Bavarian essence on a cut of pork our butcher called ‘carbonade’ and ‘grillade’ – a cut which is really thin (1/2 inch max) and it stays tender even if well done. I let it marinate with the seasoning for the afternoon, then grilled it (over charcoal) in the evening. Delish!! But best of all were the leftovers, which tasted even better the following day, thinly sliced in a salad!!

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