The Editor Unleashed/Smashwords Flash Fiction 40 contest closed to voting this weekend. I know I’m not alone when I say I’m glad. It was an emotional experience, watching my story ride the whimsical wave of voter favor. In the end, I finished a respectable 9th. I’m satisfied.
Except for the hollowness.
Turns out the ranking was more than just a process. It was a distraction. A source of euphoria and blistering outrage. It was something to email WB’s about while we kvetched over the voting. But now it’s gone and it’s time let go and write again.
Yep, the season for kvetching has ended.
Lucky for me, I have transition activities to help me switch gears. These days, I’m embracing grilling season on my glorious new gas grill. Some transitions are easy, like getting rid of the crusty old Char-grill, a fire hazard of a beast that breathed licking dragon tongues of flame. I lost more arm hair to that monster than I care to admit. The end of the Char-grill’s season couldn’t come soon enough for me.
With the new grill has come a new sense of adventure. And some misadventures, but mainly successes. For those who are interested, here’s my latest effort. This came out so juicy, it left a pool or beer-infused yumminess on my plate. We enjoyed it with lightly grilled bruschetta and a mixed greens salad.
BEER ME CHICKEN
1 Tbsp seasoned salt (I use Lawry’s)
1 Tbsp poultry seasoning
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp. Hungarian paprika
1 tsp. smoked paprika
1/2 tsp cayenne pepper
1 tsp. freshly ground black pepper
1 – 4# whole chicken
1 – 12 oz. can beer (use the cheap stuff)
4 Tbsp. butter, melted
4 Tbsp. extra virgin olive oil (EVOO)
Mix seasonings in a small bowl. Loosen skin all over chicken, including legs, being careful not to tear skin. Rub 1/2 of seasoning mixture on meat under skin. Tuck wings for roasting. Place in a dish and refrigerate overnight.
When you’re ready to cook, preheat grill to medium-low heat.
Discard (or drink) 1/2 of beer. Add remaining seasonings, 2 Tbsp butter and 2 Tbsp EVOO to can. Spray can with non-stick spray. Place chicken over beer can. Stand the chicken and beer up on a disposable foil pan. (Use the legs to form a tripod.) Combine remaining EVOO and butter. Rub over surface of chicken.
Place foil pan on preheated grill. Grill 1 hour, or until chicken was cooked through. Remove chicken from can and place on serving platter. Cover with foil. Discard beer. Let chicken stand 10 minutes before carving.
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