Sizzling Summer

It’s too hot to think about filling our freezers for winter so instead, let’s talk about grilling.  Picture this:  it’s a hot summer evening and you are filling your plate with barbecued chicken and grilled vegetables.  Better yet, you are spooning a fragrant, flavorful sauce over that meat, anticipating every delicious bite.

The best part?  You had no need to dash face-masked into a crowded store for that meat.  You just reached into your freezer for a gmo-free, pasture-raised Love Led Farm chicken and made the sauce from ingredients that you normally keep on hand.

We are in the middle of “meat bird season” on the farm.  Our next Pick Up Day is August 4 and we still have plenty of birds that are available for pre-order.  But our freezer is also stocked with plump, beautiful chickens from June’s butchering.  So whether you want to order several from our August flock or stop by for one or two to enjoy right now, contact us and we’ll help you out.

And that special sauce?  The one my family craves every summer?  Here’s the recipe:

Mustard Barbecue Sauce

1 Stick of butter

6 Tablespoons of yellow mustard

3 Tablespoons of Worcestershire Sauce

2 Tablespoons of Apple Cider Vinegar

1 Tablespoon of Sugar (You could substitute honey or an alternative sweetener)

A liberal dash of red hot sauce, adjusting to taste

Melt the butter in a small sauce pan over low heat.  Add the remaining ingredients, stirring carefully.  Bring to a boil; reduce the heat; and simmer for  a minute or two.

When I grill my chicken, I wait until the last 15 minutes to brush on this sauce.  I have also used this on roasted chicken, adding it about 30 minutes before my chicken has finished baking.  Hint:  double this recipe so your family can use it as a dipping sauce.

Happy Grilling!

Warmly,