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Chuck Hayes, Newborn, Georgia -

I would just like to say to all of the meat eaters out there to keep your fires stoked this summer (unless you are going for a tar tar thing---which is cool too).  There is nothing more satisfying than a hunk of animal seasoned correctly that has been kissed by flame.  The word primal hits the spot, but let's throw in deeply satisfying as well.  Just because it's a primal urge (like thirst) doesn't mean that it's necessarily satisfying beyond a survival instinct.  Enjoy what you eat, and eat what you enjoy.  And if that means that Fluffy the bunny has to be smothered in a cream gravy, then sharpen the knife because something that had a face will be on the plate tonight!

The recipe below is "kind of" cheating----The seasoning is store bought, but it consistently gets the thumbs up at my house from even the pickiest eaters to sit at my table.

Greek Chicken Recipe

• 6 chicken quarters (yes you can use breasts, but make sure that they are bone in)
4 tsp Cavender's Greek Seasoning
Olive oil
Charcoal grill

In a large bowl place quarters, and drizzle with enough oil to coat the chicken. 

Sprinkle seasoning over the pieces being sure to rub it into all of the nooks and crannies (use a little more if you desire). 

Place covered bowl in the fridge while you get the grill ready. 

Make a two stage fire.  Place the coals on one side of the grill (med to med/hot). 

Cook both sides of the quarters just long enough over the coals to start getting a little char and crispness to the skin (4-5 minutes/side). 
Once this is achieved move pieces to the "cool" side of the grill and close the lid and LEAVE IT ALONE!!!!! 

After about 35/40 minutes lift the lid, knock the ash off of the coals and stoke them back up. 
Move chicken back over the hot coals flipping until the skin starts to crisp back up. 

Plate them up with your favorite veggie, and maybe a green salad with a vinaigrette to add some kick, and you have the makings of something very simple, but very pleasurable.



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