I just recently got home from a trip to Vegas. And while I was lucky enough to dine at spots like Joël Robuchon in the MGM and Le Thai in Old Vegas, the remaining hours were wholly unwholeful. Exiting off the plane, I was basically in survival mode. So I found this recipe in the cab ride. Upon arriving home, I dropped my bags at the front door, and lit up the egg. Here's how it's done.
Thaw out 10 chicken drumsticks. Put this spice rack-decimating half cup of each of the below into a large bowl:
- dry mustard
- sweet paprika (or a mixture of hot and sweet)
- onion powder
- garlic powder (not garlic salt!)
- dark or light brown sugar
Then mix with your hands. Keep some kosher salt and freshly ground pepper on-hand.
Drizzle the chicken with olive oil, then drop them into the rub bowl until they're covered. Don't hesitate to reach under the skin and get the rub right up in there.
Then cover with saran wrap and place in the fridge for 1 - 2 hours. Next, take the Big Green Egg up to about 270, indirect. Once you're there, drop those chicken guys on the grill for 2 hours minimum. The longer the duration, the softer the chicken will be. About 1 hour through the cook time, flip them over.
With about 20 minutes to go, wash the asparagus and place them in a baking dish. Drizzle with
- olive oil
- Ground pepper
- Kosher salt
- and Fennel seed powder
While the process is a little lengthy, the result is the secret to dismounting from any liver-taxing trip to the worst place in the world.