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A halved chicken is really easy to handle on the grill. Since it’s on the bone, it comes out super flavorful. There are nutrients and flavors in the bones.
Give ’em a little cut, a little smash, then add melted miso-garlic butter and toss ’em. The charred skin comes off in the butter—it’s nice.
Grilled corn tends to get dried out; I want the kernels to burst when I bite into it
To be honest, fish can be fickle on the grill, I’m pretty good at it and still I screw it up sometimes.
Crispy skins and creamy interiors.
Make ahead and have it ready to spoon over grilled meats, fish and vegetables.
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