Monday, July 03, 2006

Third of July Planning

We've been grilling a lot lately.

For dinner tomorrow, we are going to grill Greek chicken. We had Greek chicken legs on Saturday, so this time we are going to branch out and do wings as well.

The recipe is adapted from a boneless lamb kebab recipe from a cookbook by The Ladies of the Philoptochos Society Holy Trinity Greek Orthodox Church, in Charleston, South Carolina.

Chicken legs run about ninety-nine cents a pound, so its an inexpensive cut of meat to feed the family.

Greek Chicken
Four pounds or so of chicken parts (use your favorite bits)
1/2 cup oil
1/2 cup wine vinegar
1/2 cup fresh lemon juice (about two big lemons)
2 or more cloves garlic, crushed
4 teaspoons salt (double to be authentic)
1/2 teaspoon pepper
1 Tablespoon oregano (or just 'Oregano', as the recipe calls for)

Combine all ingredients. I mix everything but the meat in a bowl, then pour over the meat that has been artfully arrange in a rectangular storage container, one big enough so that there is only one layer. Marinate the meat six hours or over night in the refridgerator, turning at least once to coat all sides.

Grill using your favorite method. It helps if everything is the same cut (say all legs, wings, thighs, or breasts) so they all cook the same amount of time.

I'm working the trigger and trigger guard for my ray gun. I went to several hobby shops, and bought some brass strips, tube and rods. I've got some little brass balls around. I'll bend, cut and weld them together, then make the handle for the ray gun out of a bendable polymer clay. It will provide a durable handle, but will not shatter if dropped, since the cured surface bends like rubber. I can then spray paint the handle to match the rest of the gun.


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