Category: BBQ

BBQ’ed Chicken Drummers & Corn Butter

Howdy y’all,

This recipe for BBQ’ed chicken drummers and corn butter feels very southern to me, hence my greeting. It’s also perfect for those lazy, crazy, hazy days of summer, which is what we are experiencing right now in Australia…or are we?  More about that later.  So, where were we?  Oh yeah – Southern, Summer, the classic combination of chicken and corn (second only to that other classic combo of chicken and beer) and only 6 ingredients!  This most definitely a winner, winner chicken dinner!

You will notice in the bottom left of the photo below that there is a round crumbed looking object.  That was a Cajun tomato.  This is the last you ever hear of that.  It wasn’t good.  I’m only even mentioning it so you don’t wonder what it was.  Apart from that the BBQ’ed chicken drummers and corn butter were deliciousness on a plate!

The BBQ drummers for this recipe came from Picnics and Barbecues Chapter of The A-Z of Cooking (1977).  The corn butter comes from Food 52.  So, gorgeous summer day, perfect weather, not a cloud in the sky was the order of the day.  Until about 6:00pm which was just about when we had planned to fire up the barbecue.  Then this happened.   It went dark and it BUCKETED rain for about the next 15 hours! 

Drummers - Weather

We beat a hasty retreat inside and got out the old grill pan.

Drummers3

So, whilst we’re waiting for out drummers to cook, let’s talk about corn butter.  You’ll be wondering how something with ONE ingredient can taste so good!  I found this recipe in Genius Recipes from Food 52.  Here it is for you:
One Ingredient Corn Butter

No prizes for guessing what that one ingredient is!

Corn Butter

For the remaining five ingredients, here’s the recipe for the chicken:

 

BBQ'ed Chicken Drummers
A simple and delicious way to cook chicken.
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Ingredients
  1. 2 tbsp butter
  2. 1 tsp Mustard, I used Dijon but you could use Hot English for more spice
  3. 1/2 tsp Worchestershire sauce
  4. A few drops of Tabasco sauce (optional)
  5. 6 chicken drumsticks
Instructions
  1. Mix together the butter, mustard, Worchestershire sauce and Tabasco sauce.
  2. Brush the mix over the drumsticks and cook them on the barbecue until the juices run clear when poked with a skewer.
  3. Serve with the corn butter.
Adapted from The A-Z of Cooking (1977)
Adapted from The A-Z of Cooking (1977)
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Have a great week and y’all come back now,hear?
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Holy Prune Kebabs Batman…It’s Cheesy Meaty Goodness on a Stick Part 3

So, we had our first bbq in the new house on the weekend.  And to celebrate, I made the Prune Kebabs from Nancy Spain’s All Colour Cookbook. Before we sail this ship we call the Titanic into that particular iceberg, let’s talk about kebabs.

Prune Kebabs
Prune Kebabs

There seems to have been no standard spelling for food before about 1980.  I’ve seen these things spelled Kebabs, Kebobs, Kabobs and even Kaboobs….

I’m actually a little disappointed we didn’t go with Kabobs.  It sounds likes something out of Batman.  KA-BOB!

Whereas kaboobs?  Another thing altogether.

But I digress.  Where were we?  Oh yeah,  Nancy’s kebabs…Nancy’s Prune Kebabs.  Jeez, Even I’m distracted by Dolly’s boobage….I can only  imagine what it’s like for all you boys….

Actually, one more. On a slightly more disturbing note, did you know if you Google image “kaboobs”  this ranks quite high in the list of hits:

google Images

WTF?  I don’t want to know.  Seriously I don’t. Please no one ever explain the link to me.  Ever.

Ok back to biz.  Which was Nancy Spain’s Prune Kebabs.  Nancy recommends these as being popular with  teenagers.  I find that hard to believe.  It’s not like McDonalds didn’t exist then.  Believe me, none of the cool kids were chomping on Nancy’s Prune Kebabs.  Not when there was even the remotest possibility of two all beef patties, special sauce etc.

Also, given their renowned laxative properties, I would have thought Prune Kebabs more suited to the older gen.

But what do I know?

Sweet FA apparently because this recipe just lurched from one disaster to the next.

Issue 1.

Doing my mise-en-place  I realised I had no apples. It must be the only time in the history off the world that we have not had an apple, any apple in the house.

Solution 1

Checked all the other ingredients just to be sure and went down to the shops. Bought apples.  Did not realise until a week later when I came to scan the recipe to post that it also needed tomatoes.  I swear I must have originally read this recipe in the dark. I didn’t miss them.  Use them if you got ’em, if not never mind.

Prune Kebabs Mise En Place
Prune Kebabs Mise En Place

Issue 2

Nancy suggests soaking the prunes over night which I forgot to do.  I also do not care for Mango Chutney so subbed in some caramelised onion relish. Maybe because I hadn’t soaked them, stuffing the prunes with the relish was nigh on impossible.

Creative Innovation #1

I smeared the bacon with the relish then wrapped the prunes up in the bacon.

Prunes and Bacon
Prunes and Bacon

Issue 3

There was a problem with the cheese.  A few problems actually.   First , Nancy suggests processed cheese.  I would rather eat my own snot.  I had some nice cheddar.

Issue 3.1

At the risk of sounding like Captain Obvious, cheese melts. So, how do you cook a sausage and bacon on a bbq without having the cheese melt away to nothing? Also it kept breaking off the skewer. In retrospect, I should have bought some of that super delicious Greek frying cheese.

 Creative Innovation #2

I took the sausage out of its skin and made it into a little meatball and popped the cheese inside.  It still leaked a little bit but if it hadn’t been wrapped in the meat, you may as well not bother with it.

Prune Kebabs Cheese Meatball
Prune Kebabs Cheese Meatball

 Issue 4

I made two kebabs on my metal skewers then went the drawer to get the bamboo skewers. Only we had no bamboo skewers in the drawer. . .Or the pantry.  Or any other place in the house.  I can only think we left them at the old house .

So now we’re officially shit out of luck.

And skewers.

There’ no way I was getting in the car and driving to Safeway again.  It was as hot as hell out there.  In fact I’m blaming the heat on my utter scattiness – we had at least 6 days in a row over 40º.  (That”s over 100º for my American friends). My brain is melting.

 Creative Innovation #2

Brain melt or no, I may not have had skewers but I had rosemary. And you know what?  Those rosemary mini kebabs were not only as cute as hell, but they smelled crazy stupid good when being bbq’ed and gave an extra flavour boost to the kebabs.

Rosemary Mini  Kebabs
Rosemary Mini Kebabs

Finally, they were ready to go on the bbq.  Good thing I was also making the cocktail that will feature in my Valetines Day post at the same time because I needed a drink after all that!

Prune Kebabs
Prune Kebabs on bbq

Prunes and bacon are always good.  The onion relish was a nice addition as was the smoky flavour of the bbq.  The recipe called for chippoloatas, I couldn’t find any so I used a  spicy Italian fennel sausage from my local butcher.  This was really nice with the cheese that didn’t leak out all over the bbq.

Prune Kebabs 3
Prune Kebabs 3

The two revelations were the apple…who knew bbq’ed apple was so good?  It got a little bit charred and slightly soft but still crunchy, it soaked up the flavours of the bacon and the sausage, apples go fabulously with cheese…it was a real winner.  And the other thing I loved was the rosemary.  This was the opposite of the apple in that whilst the apple was busy soaking up all the flavours around it, the rosemary was just putting it all out there…the aroma as this cooked was awesome and the skewered items really did pick up some of the lovely rosemary flavour and aroma.

I have included both Nancy’s original and my adaptations below.

If you want more cheesy meaty goodness on a stick, you can look at:

Part 1 Here

Part 2 Here  – this one also features prunes and bacon.

Here is the orginal Nancy Spain recipe:

Nancy Spain Recipe

Have a great week. We’ll talk cocktails soon.

 

 

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