Subj : Re: It's time
To   : Sean Dennis
From : Dave Drum
Date : Thu Sep 01 2022 05:08:00

-=> Sean Dennis wrote to All <=-

 SD> I will be shutting down my BBS on September 30th.  After 26 years, it's
 SD> time for me to move on.  I will make sure I find a moderator for the
 SD> echo before then!

 SD> This decision has been a long time coming but I am planning on
 SD> traveling across the US and the care and feeding of a BBS just doesn't
 SD> fit into my plans.

Gonna hitch-huke? Travelling co$ts a fair amount of dosh .... even if 
you can stay in hostels or sponge off friends. I thought your vehicle
was taken to the knacker's yard.

 SD> I plan on still being around via offline mail though so I am not
 SD> disappearing.

Please do.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Roadside Chicken w/Green Onions
 Categories: Poultry, Herbs, Chilies, Citrus, Vegetables
      Yield: 4 Servings
 
  1 1/2 ts Ancho powder
      1 ts Dried Mexican oregano
        pn Ground cloves
    1/2 ts Ground cinnamon
      2 cl Garlic; peeled, pressed
      3 tb Apple cider vinegar
    1/4 c  Fresh orange juice
      1 ts Salt; + more for the onions
      3 lb Chicken; butterflied
      2 bn Green onions
           Olive oil; to brush onions
           Grilled tomatillo salsa; for
           - serving
 
  Light a chimney 3/4 full of charcoal. While the charcoal
  is lighting, mix all the ingredients for the rub together
  in a small bowl.
  
  When the charcoal is fully lit and covered in gray ash,
  pour coals out and arrange them on one side of the
  charcoal grate, keeping the other side empty. Place the
  chicken over the cool side of the grill, skin side down,
  and brush exposed side with the wet rub. Flip the chicken
  over and brush the other side with the rub. Cover the
  grill and cook, basting occasionally with any remaining
  rub, about 45 minutes. Remove the chicken from the grill
  and allow to rest for 10 to 15 minutes.
  
  While the chicken is resting, brush the onions with olive
  oil and season with salt. Place the onions over the hot
  side of the grill and cook until tender and browned, about
  5 minutes per side.
  
  To serve, cut the chicken into quarters, top with green
  onions and tomatillo salsa.
  
  Serves four
  
  Posted by: Joshua Bousel
  
  RECIPE FROM: http://www.seriouseats.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Lard adds a meaty boost to dishes that don't have any actual meat
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