Let's be honest, OK? Chicken is ... bland and boring, right? Something you do because it's "good for you", right? That was my mother's saying when we'd do the "Awww, MOM!! Not chicken!!" In fact, one of my major successes as a new outdoor cook with a new bride was to marinate chicken parts in Wishbone Italian Dressing and sprinkle on some "poultry seasoning" and finish it with Open Pit BBQ Sauce. Now I know why that approach worked, but it was blind luck way back then.
But like so many other things, it really comes down to what you put into a chicken dish that makes it "work". Properly prepared and grilled, chicken can be an absolute flavor bomb. In this new release, dedicated to grilling chicken, as well as a few "sides", Jamie Purviance provides us with a whole bunch of recipies that will enable even the beginning griller to put highly flavorful dishes in front of friends and family. The recipies range from simple season and grill dishes, to a bit more involvement with marinades and sauces.
There are recipies for roasting a whole chicken -- which is my personal favorite way to do a bird, for bone-in pieces and 33 recipies using boneless skinless chicken breasts. These latter are just amazing ways to treat the preparation of lightly flavored meat. Purviance has the breasts cooked and used in tasty salads, wraps and sandwiches, as well as as entrees. Personally, I have never cared much for skinless boneless chicken breasts, but I am really keen on doing several of these new approaches. And my wife of many years is delighted with the book, in large part, I suspect, because I do the cooking.
We are really fortunate to live in a time when quality outdoor cooking equipment, combined with exceptional grilling/barbecue cookbooks make outdoor cooking superior, in most ways,to cooking over a stove. But it wasn't always this way. My first grill was an open topped brazier, and good food cooked there meant no ashes on the meat. In my opinion, Weber/Purviance have done the same thing for outdoor cooking as Julia Child did for the indoor approach. They have expanded the culinary experience by providing safe, affordable and reliable cooking equipment and accessories, and giving us recipies and cooking techniques to maximize the flavor potential of food cooked over a live fire.
If one is going to fire up the grill and "do" chicken, why not make that dish as high on the "yummy scale" as possible? Using this book as a guide will enable seasoned (pun intended) grillers and newbies to produce high quality, delicious poultry consistantly.
That is the reason for you to snap this one up!
Thanks, again, Jamie. And Weber!