Notes on Indirect Grilling Chicken

Our AC is out for the weekend, so it seemed like the time to grill dinner, and keep all that heat outside.

My gas grill, it turns out, runs pretty hot.  The instructions I had said to set the temp on Medium, and use indirect grilling for 50-60 minoutes.  I checked my drumsticks after 25 minutes, and they were done.  They came out pretty darn tasty, but I never gt the chance to baste them, which would have given them a little more terriyaki flavor.

So, next time:
1. Preheat Grill.
2. Turn off third burner, turn second as far down as it will go.
3. Reduce heat on first burner to medium (5 second hold).
4. Grill chicken over third burner with the lid closed for 15 minutes.
5. Baste.
6. Cook for another 10 minutes.

Bread!

So I found this recipe in my feeds, and stripped it down to the basics: 3 cups of flour, a half-tablespoon of salt, 2 teaspoons of yeast, 1.25 cups of water, and a teaspoon of honey to feed the yeast. Oh, and melted butter brushed on the side of the panand over the top of the loaf after it rises. The result: