Entree / Principal Chef

BBQ Chicken with Balsamic Glaze

BBQ Chicken. It’s a pretty perfect food. The only food more perfect than BBQ chicken may be fried chicken. And I don’t have that perfected yet. But it will be mine. Oh yes. It will be mine.

Where was I? Oh yes, the virtues of BBQ chicken! You can serve it at a dinner, a lunch, a picnic, or anything, and if you do it right, it makes great leftovers. Don’t be that chef who cooks the chicken over a hot grill, ending with the outside burned and the inside raw. You’re better than that! Here’s my version.

Ingredients

Chicken

4 Chicken Thighs with Skin (my favorite, but use the pieces you like)(I put 4 here, but choose your number folks. Leftovers are always good!)

Seasoned Salt

¼ cup Balsamic Vinegar

Balsamic Glaze

½ cup Balsamic Vinegar

⅔ cup Brown Sugar

2 tbsp Dijon Mustard

½ tsp Salt

Directions

Season chicken liberally on both sides with Seasoned Salt. Sprinkle balsamic vinegar on them and place in plastic bags for 1 to 8 hours.

I use a reverse sear process here. I put them on the Big Green Egg at 300 degrees or so first. I use some apple wood with that. You could use indirect heat on a grill, or you could do this part in the oven. (See note below). Flip over every 10 minutes or so. Cook until they are done – 175 degrees for thighs; 165 for breasts. Cooking the dark meat a little more is fine, but you have to be pretty exact with white meat. Remove the chicken when it hits the right temp and cover tightly with foil until ready to sear. You can hold it here for at least an hour – for safety reasons, don’t let the chicken temperature dip below 140.

Note: Indirect Heat is the key to good BBQ. Big Green Egg people put a “platesetter” over the coals to turn the BGE into an oven. Traeger people flip a switch. If you have a gas grill, you can turn on the burners on one side of the grill, close the lid and let the oven heat up, then use the side of the grill where the burners are off. Real outdoor chefs use indirect heat!

While the chicken is indirect cooking, prepare the glaze. Add all ingredients in a sauce pan, whisk together and simmer for 10 minutes. It will thicken. Do this while the chicken is cooking.

Using direct heat, heat up your grill to a high temperature. Apply oil to the grill grates. You can spray it or wipe it with a paper towel dipped in canola oil and held by tongs. Move the chicken to the hot grill, basting with the glaze and flipping every two minutes until it looks perfect. A little flame is not going to hurt you! You’ll have a nice beautiful charred glaze on there and be ready to serve!

Heather’s Crab Cakes

My friend Heather is well known as the person who does just about everything in our school district. She’s amazing at work, and to top it off, she’s a spectacular cook! This is one of her favorite recipes, and now that she’s shared it, it’s one of mine too.

Ingredients

Crab Cakes

2 tbsp Chopped Chives

1 tbsp Chopped Flat Parsley or Cilantro

1.50 tbsp Mayonnaise

1 tsp Grated lemon rind

1 tbsp Fresh Lemon Juice

1 Egg

⅓ cup Panko Bread Crumbs

1 lb Crab Meat, Lump is bestI try to always have at least one pound of the Costco Lump Crab Meat in my fridge. It lasts a long time, and I'm crab cake or fried rice ready at any time.

1 tbsp Blended Olive and Canola Oil

Spicy Mayo

¼ cup Mayonnaise

1 tbsp Chopped Chives or Shallots (but if you bought the chives, you might as well use them!)

2 tsp Creole Mustard (or Dijon Mustard with 1/2 tsp hot sauce)

1 tsp Fresh Lemon Juice

¼ tsp Cayenne Pepper (careful here, you may want to do it to taste)

⅛ tsp Salt

1.50 tbsp Capers (If you like them)

Directions

Mix together everything except the crab and the bread crumbs.

Add the crab and bread crumbs, mix together and set in the fridge for one hour.

While you are waiting . . . Mix all Spicy Mayo ingredients together.

Use a 1/3 cup measure, scoop out crab cakes onto plate or parchment paper.

Press out flat, then place in frying pan with just a little bit of olive/canola oil mix – 1/2 Tbsp. Sauté for 4 minutes.

Flip over and sauté another four minutes until golden brown.

Serve with lemon wedges and spicy mayo and enjoy!

Pizza with Homemade Pizza Dough

Pizza Night is a big deal in our house. And you can buy dough at Trader Joe’s or your supermarket, and it’s just fine. But why settle for just fine, when making great pizza dough is so easy to do! And when people ask if you made the dough yourself, you calmly answer, ‘Why yes I did.” It feels good.

You need at least 90 minutes of time, and preferably two hours, but 90% of that time is waiting for it to rise. Try it out!

Ingredients

4 cups White FlourIf you want to get fancy, you can use the Italian 00 flour, which is much softer and will impress your friends who know pizza. I like to substitute 1/2 cup whole wheat flour, as I think it gives the dough some nice rustic appeal.

2 tsp Kosher Salt

1.50 tbsp Active Dry Yeast(Equivalent to two packages)

1.25 cups Warm Water

1 tbsp Olive Oil

Tomato/Pesto/BBQ SauceYou choose!

Mozzarella and Parmesan Cheese

Awesome Pizza Ingredients

Directions

Mix Warm Water with yeast. Let sit for 5-10 minutes until bubbly.

Mix Flour and Salt.

In a Kitchen Aid Mixer, or with a spoon or with your clean hands, mix, then knead the flour with the yeasted water. Do this for 5 minutes in the mixer or at least 7 minutes by hand. I prefer kneading it, as my hands can feel the dough when it starts to soften up and become more pliable. Knead it for another minute after you feel that change, and you’re good.

Separate into two or three dough balls. Two makes two 12-inch pizzas. Three makes three 8-10 inch pizzas.

Let rise for at least one or two hours. Some ovens have a “proofing” mode, where you can set the temperature to 90 degrees or so. Otherwise, just cover with a cloth in the warmest place in your kitchen and let rise. It should double in size.

About an hour before you are ready to start putting those pies in the oven or Big Green Egg, start the oven at 550 (or as hot as yours will go) and put the pizza stones in there. If you have multiple pizza stones, they work great on the different levels of the oven. Also, if you have a convection oven, that works best.

I’m working on using my gas grill too, and I hope to update you on that soon.

Start in the middle and press out until you have a nice circle, or something that approximates a circle, or some kind of amoeba-like crust that will taste wonderful. 1/4 of an inch is a good thickness target – as that allows some rise an those nice bubbles in the oven. If you want it super thin, roll out with rolling pin to about 1/8″. Or, if you’re really good (I’m not) toss it and make it the artistic way!

Cover with your favorite sauce, cheese, and toppings (keep it light – pizza is not meant to be overloaded) ingredients, bake at 550 degrees ((or the highest your oven will go) on a pizza stone for 6-8 minutes, and you are ready!

One more note – there is always a debate about how to keep pizza dough from sticking to the stone. Cornmeal is a favorite answer, but it’s not my answer. Parchment paper. After you roll out the dough, put it on parchment paper and then add the ingredients. When you are ready to bake, slide the pizza WITH THE PARCHMENT PAPER STILL ON THE BOTTOM, into the oven. I take out the parchment paper after 2-3 minutes, it will be brown on the edges, and then the pie loses its stickiness and can be easily moved around on and eventually removed from the stone.

Garlic Chicken

Having a variety of high quality chicken recipes is essential After I wrote that, I decided to add Yardbird to my categories list, just so I can see how many chicken recipes I have. This one is outstanding! So easy, so inexpensive, and pretty darn awesome! How can you not like it if if has garlic chicken gravy?!?

Ingredients

8 Chicken Thighs and/or DrumsticksAs many as you can fit in your large skillet!

Seasoned Salt

20 Peeled Garlic Cloves (I buy them pre-peeled)

3 tbsp Olive Oil

1 tbsp Butter

2 tsp Herbes de Provence

1 tbsp Flour

½ cup Chicken Stock (maybe more)

½ Lemon

Directions

Season Chicken liberally with Seasoned Salt – at least 30 minutes before cooking if you can. Salt does great things for poultry!

Heat Olive Oil and Butter in a cast iron pan (something that can go in the oven). Sauté whole garlic cloves for 5-10 minutes, until they turn light brown. Remove and set aside.

Place chicken, skin side down, for 5 minutes until golden brown on skin side.

Turn over and season with Herbes de Provence. Sprinkle garlic cloves over the chicken, then place whole pan in the Oven. (Note: If you are making a large amount, you can take it out and place in larger serving dish, and put that in the oven)

Baker for 30 minutes (at 350 degrees), or until meat temperature reaches 175. Remove from oven, and remove chicken and garlic from oil/butter/drippings. Place on serving dish.

Heat oil/butter/drippings. Whisk in flour. Add stock and lemon juice. Add more stock if you want it. Now you have awesome garlic chicken gravy.

Pour gravy over chicken and serve!

Cambodia Yellow Curry Sauce

In December of 2018, Jill, Dawson, and I took a big trip to Cambodia. Jill’s sister was living there at the time, and we took the opportunity visit their family, and travel with them around Cambodia. It was amazing! The sites, the brutal and beautiful history, and the food all made an impact.

My favorite foods there were Crab Fried Rice, Fish Amok, and Kep Fish. This mild Cambodian curry dish is a my combination of Fish Amok and Kep Fish, except that there is no fish. You choose what to serve it with – fish, shrimp, tofu, and chicken all work well. Serve over jasmine rice and you have a full one-dish meal!

Ingredients

3 tbsp Yellow Curry Paste

2 Cans, Coconut Milk

1 Sweet Onion, Diced

2 Red Bell Peppers, Diced

2 Green Bell Peppers, Diced

1 Bunch of Celery, Diced

1 tbsp Tamari or Fish Sauce*(Add more to bring out more umami taste)

Salt and Pepper

1 tbsp Corn Starch

4 Cloves, Garlic, Minced

2 cups Vegetable Broth

Directions

Sauté onions, garlic, and celery in a little vegetable or olive oil.

Add bell peppers, and sauté until a little softened.

In a separate pot, heat 1 Tbsp Olive Oil, mix in curry paste.

Mix in coconut milk with a whisk.

Taste for spice. You can add curry paste, red chili pepper flakes, or chili garlic sauce if you want more heat. Add vegetable broth and re-taste for heat.

In a separate bowl, mix a small amount of the curry with the cornstarch. Mix back into the curry to thicken.

Add vegetable mixture to curry sauce.

Risotto

Risotto is one of those dishes that you don’t make ahead of time. You make it while you are talking to your guests and it’s part of the entertainment. You have all of your ingredients ready, and there you are, cool, collected, creative and all you’re doing is making a delicious dish right in front of your guests eyes. It’s dinner and a show!

Ingredients

4 cups Vegetable Broth

1 cup Arborio Rice

2 cups Broccoli or other vegetables, chopped into smallish piecesYou can add more veggies if you like, up to 3 cups

½ cup Wine – white is better but either will red or white work.

1 tsp Kosher Salt

1 tsp Black Pepper

1 tsp Italian Seasoning

2 tbsp Olive Oil

½ Onion, finely chopped

Directions

Prepare veggies. Chop them into small pieces. You want a piece or two to fit on a fork with the rice. My friend Nancy Pallathena, who sadly passed away a few years back, is the one who taught me how to make this dish. She would cut the broccoli into the tiniest of pieces, so her son Alex would unknowingly eat vegetables. I remember her every time I do that.

Sauté onion in olive oil for 5 minutes. Add garlic for 1 minute.

Add rice.

Heat broth and set aside.

Sauté rice for 5-7 minutes, until browned.

Add 1 cup warm broth and wine. Stir occasionally until moisture is mostly absorbed. This is your routine. You are going to slowly add liquid, talking to your guests while you cook, until it is absorbed, then casually add more.

Add seasonings, then continue to gradually add broth, until rice is ready and there is some thick broth remaining. Have several clean forks/spoons handy to keep on tasting it. These are one-use utensils, since it is a group dish. Take a taste, feel if the rice is ready yet (a little al denté is perfect), see if if needs more salt/pepper/seasonings, and declare it ready when it is!

Add Parmesan cheese and sautéd veggies, mix in, and serve immediately, topped with fresh ground pepper and Parmesan cheese.

Quiche – So Hot Right Now – Quiche

Why don’t I make quiche more often? That’s what I always say after I make this quiche! There was a funny book published in 1982, Real Mean Don’t Eat Quiche, by Bruce Feirstein, that nearly destroyed the American Quiche industry. The whole point of his humor was that such thinking is male lunacy! Dudes! It’s OK! A slice of quiche and a side salad is a spectacular lunch or dinner. The problem is, two slices make it even better.

Ingredients

1 Pie Crusts, Refrigerated, or use Martha Stewart’s awesome recipe .

5 Eggs, beaten

¼ cup Milk (Whatever you’ve got – we are whole milk people) – The creamier the better.

½ tsp Salt

1 tsp Pepper

1 tbsp Italian Seasonings (or your favorite – herbes de Provence, parsley, sage, rosemary, thyme)

2 tbsp White Flour

Egg Mixture

Pick Your Cheese!

¾ cup Cheese mixture. Cheddar with a little parmesan is nice. Swiss or Gruyere works. Shredded Mexican blend is excellent. Whatever is in your fridge!)

One Cup of Any of the Following Fillings . . .

1 cup Sausage and Grilled Onions

1 cup Sautéed Broccoli

1 cup Sautéed Spinach and Mushroom

1 cup Sautéed Asparagus

1 cup Bacon and Anything

Directions

Prepare the Crust

Preheat the oven to 350.

Roll out the crust into a pie dish – not too deep of a pie dish, this is not a deep dish apple pie! (Although, that would be really good too!) Try to have the crust go over the edge of the dish. This helps.

Bake the crusts for 10 minutes at 350 degrees.

Prepare the Egg Mixture

Mix all the ingredients together with a whisk. Set aside.

Prepare the fillings

You get to decide! Either go with what you want, or what’s in your fridge.

I like to sauté veggies until they are almost done. They can finish in the oven.

Putting it all together – It’s so easy

Take the crusts out of the oven.

Add your chosen filling, sprinkle the cheese over that, then pour the egg mixture over everything.

Smooth it all out so that no filling is sticking out of the mixture.

Bake at 350 for 40 minutes. Take it out when a knife comes out clean. Enjoy!

Ham on the Green Egg

Ham on the Green Egg is a perfect brunch food. It’s hard to screw up! The ham is already cooked. You’re just giving it some extra flavor and showing off your smoking passion and skill. This recipe is a perfect Easter Recipe. And if you don’t have a big enough crowd to finish the ham, you can freeze the leftovers in small bags, and use them in omelettes, quiche, and a wide variety of recipes. A little ham (or bacon) never hurts any recipe.

Ingredients

1 9-12 Pound Spiral-Cut Ham

½ cup Maple Syrup

Rub Ingredients

2 tbsp Maple Syrup

2 tbsp Black Pepper

2 tbsp Mustard (Whatever Style You Eat with Ham)

1 tbsp Bourbon

1 tbsp Vegetable/Canola Oil

1 tbsp Paprika

1 tbsp Kosher Salt

Glaze

¼ cup Maple Syrup

¼ cup Honey

½ cup Brown Sugar

2 tbsp Apple Cider Vinegar

2 tbsp Worcestershire Sauce

2 tbsp Instant Coffee

1 tbsp Dry Mustard

¼ cup Orange Juice

2 tbsp Bourbon

Directions

The Night Before . . .

Insert 1/2 cup maple syrup between spiral ham slices. Using a turkey baster works here, but you have to get your clean fingers in there to separate the slices.

Mix all ingredients for the rub together. Spread over entire ham. Tie up the ham with kitchen twine to keep the slices together.

Wrap in plastic wrap and refrigerate overnight.

Putting the Ham on the Green Egg

Heat the Egg or your smoker to 250 degrees.

Bring out the ham 30 minutes prior to adding to Egg. Add some soaked apple wood chips just before you add the ham.

Put the ham on the Green Egg! (I love saying that!)

Keep heating until you reach an internal temperature around 120 degrees. This should take a little less than an hour.

Finishing it Up!

Mix all glaze ingredients together. Heat in a sauce pan or microwave to mix.

After the ham reaches 120 degrees. Start basting every 15 minutes with the glaze.

Take it off the egg at 145 degrees. Cover tightly with foil until ready to serve.

Ham on the Green Egg.

Tomahawk Steaks

I had been eyeing the Tomahawk Steaks at our local grocery store for sometime. They were the showcase feature of the butcher’s display case. A few years ago (when Dawson was just 14), I decided it was time and invited our friends Steve and Karen – great cooks themselves – over to enjoy. Steve, who burns about 17,000 calories a day biking all over the Santa Monica Mountains, thinks that one of these is just about a perfect serving size!

These super big and super thick steaks are quite a show and really fun to cook, serve, and eat! Cooked low and slow, then seared at the end, they are super tender and just amazing.

Ingredients

1 Tomahawk Ribeye Steaks – With the bone, they weigh about 3 pounds. Serves 2 to 3.

Soy Sauce

Montreal Steak Seasoning

Directions

You may need to ask your butcher for these. These were choice grade (fantastic), and I got them from Pavilions. I have heard they can be found sometimes at Costco.

Try to stop your son from playing with the food. Another parenting failure on my part.

I only use two seasonings on steak: soy sauce and Montreal Steak Seasoning. I went heavy on the Montreal. Please let this sit with the spices for at least 30 minutes. You can go up to 12 hours. Letting the salt do its magic is worth the time.

The key with these steaks is that they are almost roasts. They are almost 3″ thick. I think the best way to cook them is to use low, indirect heat (250 degrees) for an hour or so until they reach the desired temp. Then sear them to get a crust and make them look beautiful. My indirect heat source is our course my Big Green Egg, but Traegers are wonderful too. If you are using the cool side of the grill, make sure to rotate the steak every 20 minutes or so.

I am using my new Thermopro probes in there to monitor the temp. I’ll take them off when they hit 128.

I used a small amount of pecan wood for a hint of smoke flavor. Don’t over do it!

Turn them over once during the cook.

Take them out of the Big Green Egg/Oven when they hit your desired temp, and let sit for 10 minutes.

Prepare a high heat grill, and sear each side for 1 to 2 minutes. You’re just looking for a beautiful seared finish here. Turn the steaks 90 degrees halfway through to cross hatch it.

Plate it up!

Serve it up!

Pasta with Garlic and Oil (Aglio e Olio)

This is such a great classic dish, and you almost always have the ingredients for it right in your pantry. We always have peeled garlic in our fridge, and we have a few fresh or frozen veggies. That’s all you need. And the secret ingredient is the pasta water. Adding that at the end has a crazy amazing impact on the consistency of the dish. Don’t forget to save some!

Ingredients

1 lb Dried pasta of your choice

½ cup Olive Oil

1 Head of Garlic – Minced. At least 12 cloves. (It’s a lot, but look at the title of this dish and stop complaining!)It's a lot, but look at the title of this dish and stop complaining!

½ tsp Salt

3 tbsp Fresh Basil (Or 3 tsp dried Italian Seasoning)

2 tsp Lemon Juice

½ tsp Red Pepper FlakesMore to taste

1 tsp Black Pepper

½ cup Parmesan Cheese (For the Table)

1 Fresh tomato, or some cherry TomatoesThese are optional, but them in a bowl on the table and they make a great topper

Directions

Preparing the Oil/Garlic/Herb Mixture

In a small skillet or saucepan, heat 3 Tbsp olive oil (not too hot!). Add salt and 2/3 of garlic, then gently saute for 7-8 minutes. Turn off the heat when it gets nice and gold, but not yet brown.

WITH THE HEAT OFF, add the remaining olive oil, the remaining garlic, pepper, red pepper flakes, lemon juice, and herbs. Set aside.

Preparing the Pasta.

Boil enough salted water (2 tsp salt) for 1 pound of pasta.

Cook pasta according to directions.

Just before your drain the pasta, take out 1 to 2 cups of the water and set aside.

Drain pasta, then return to pot.

Making It All Happen!

Add every last drop of the Garlic/Oil/Herb mixture to the pasta and stir to coat.

Add 1/2 cup of the reserved pasta water. It will create a looser dish with a nice saucy consistency. Add a little more if you like.

Serve onto plates or bowls. Parmesan cheese, fresh ground black pepper, red pepper flakes, fresh chopped tomatoes, and/or freshly chopped basil all make nice toppings here.

Beer Battered Fish Tacos

There’s a place about 5 miles from our home, Malibu Seafood, that serves the best fried fish tacos I’ve ever had. It’s a long line in the summer, so we don’t go then. As Yogi Berra said about one of the top restaurants in NY, “No one goes there any more. It’s way too crowded.” Ha! Well, we go in the off season. So in the summer, I’ll try my hand at making my own. They’re not as good as the ones at Malibu Seafood, but I love them.

Ingredients

1.50 lbs Fish – Cod is cheap and fantastic, and halibut is a nice (and more expensive) version.

Making the Batter

1 cup Flour

12 oz Beer – I usually have some Fat Tire or Firestone DBA on hand.

1 tsp Ground Black Pepper

1 tsp Salt

Coating Mix

1 cup Flour

1 tsp Salt

1 tsp Ground Black Pepper

Cream Sauce

1 cup Sour Cream

3 tbsp Salsa

0.50 tsp Salt

0.50 tsp Ground Black Pepper

1 Lime, Zest and Juice

Hot Sauce (Cholula is our house favorite)

Toppings

½ Head of Cabbage, Chopped

1 White or Yellow Onion, Chopped

2 Roma Tomatoes, Chopped

2 Avocados

3 Oil for frying – I use

12 Corn Tortillas

Directions

Making the Cream Sauce and Preparing the Toppings

Mix together Sour Cream, Lime zest and juice, salsa, 1/2 tsp salt and 1/2 tsp pepper. Sauce should be lime tangy, and a little spicy. I add about 10 shakes of Cholula.

As an alternative, I have a good tartar sauce recipe that I have not yet put on the website.

Mix cabbage, onion, and tomato together. Bind with a little of the cream sauce if you like.

Slice the avocados and squeeze a little lime or lemon over them.

Move cabbage mix, sliced avocados, and cream sauce to the fridge.

Making the Beer Batter

Mix together flour, 1 tsp salt, 1 tsp black pepper, and 8 ounces of beer. You figure out what to do with the rest of the beer!

Let sit for 15 minutes. Don’t let it get too thick! Add more beer or seltzer water if it does.

Cooking the Fish

On a plate or in a large bowl, mix together 1 cup flour, 1 tsp salt and 1 tsp ground pepper.

Cut fish into thin pieces, 3-4 inches long and 3/4 inch wide. Don’t go too wide here. You want to be able to make a nice taco without a giant piece of fish.

Heat oil in a 9″ cast iron skillet. You can go bigger, but it’s a lot more oil. You want at least 1″ of oil. Oil should heat to about 350 degrees. Thermapens are great for checking temperatures!

Dredge fish pieces in flour, dip in batter, and place in oil. I do about six pieces at a time. Cook for 5-6 minutes until deep golden brown.

Set fish on a wire rack over a cookie sheet lined with paper towels to drain.

Serve as quickly as possible!

Prepare the tortillas by either
(1) Heating them up on a griddle or on the grill (very healthy),
(2) Lightly frying them in canola oil, then resting on paper towels or hanging them in the oven over the oven rack (very awesome),
(3) Wrapping in a paper towel and microwaving for 30 seconds.

I place the tortillas, fish, cabbage mix, cream sauce, avocado and hot sauce on the table, and let people serve themselves!

Disneyland Turkey Legs (aka Caveman Pops)

My family loves Disneyland. They go several times a year, and if we lived closer, they’d go more. I go once a year and enjoy myself immensely. But . . . I don’t need or want more than that. What I do love about Disneyland, and if I lived closer might be worth the price of an annual passport, is their high quality turkey legs. Caveman Pops. I love a good meal on a stick, and this is the mountaintop of such meals. This is my attempt at reaching the Caveman Pop Summit. Enjoy!

Ingredients

4 Turkey Legs – Medium Sized to Large. These are easy to find at Thanksgiving, but you may have to ask your butcher ahead of time other times of the year.

¼ cup Arkibu Rub , or other BBQ Rub

½ cup Honey

Directions

The night before you want to cook these, rub them with Arkibu BBQ Rub.

Fire up the Big Green Egg, or your favorite indirect heat smoker. I put it to 300 degrees. Prepare some apple or pecan wood chips by soaking them in water.

Add chips, lay turkey legs on the grill, and smoke until they are done. Time will depend on the size. 40 minutes to a little over an hour. Use your Thermapen. Take it off when the bottom thinner meat starts to separate from the bone, and when the meat is 180 degrees.

Place in a casserole pan or something and cover with foil until you close to being ready serve. Remember – for food to be safe, don’t let it sit if it’s under 140 degrees.

When you are ready to serve, coat each leg with a lot of honey, brushing it all over the meat.

Fire up a direct heat grill (I use my Weber Genesis Grill), spray some cooking spray on it, and sear the honey-coated goodness in, about five minutes per side.

Caveman Heaven

Wrap each leg in foil, and serve when you are ready!