Whole chickens were on sale at the grocery store for $0.69 a lb. So I thought that it was high time to make a roasted chicken on the grill.

The cooking time couldn’t be simpler for this dirty bird. With the bird directly over the coals, grill 8 mins on breast side, flip, than 8 mins on the back side, finally another 2 mins on each side of the bird (20 mins total.) Then move to the cool side of the grill, with the breasts facing the coals. And let it go for 30-40 mins, until the bird is at 160F.

As for the swiss chard, my crop of swiss chard was a total disaster this year. So I ended up having to bum some swiss chard from my farmer neighbor. As for cooking method, I lightly blanched the swiss chard, along with some green beans for a couple of minutes. And then in a frying pan with a with a little bit of bacon fat, I sautéed the swiss chard and green beans until golden. And then at the end, I gave it a couple of squirts of sriracha for some heat. I might have added just a little too much sriracha (as you can tell from the pics), but I like it hot. Thought it could of used some kind of crunch in the mix, maybe french fried onions or breadcrumbs. But I consider a missing crunch, only a minor detail.

This was actually a recipe I got in my inbox from Hershey’s of all websites. Yeah I know it totally doesn’t make sense, since the only Hershey item in the whole recipe is when you make the barbeque sauce from scratch. Which I didn’t even bother to do, since I had a new bottle of Sweet Baby Ray’s in the fridge, which I thinned with a little bit of High Life.

When I saw the picture for this recipe in the email, it started to make my mouth water, I just had to make it. So luck be told, when I got the recipe my sister was coming into town the next day and she wanted to eat some shrimp. It couldn’t have worked out any better.

Here are a couple of lessons learned with this recipe:
1) Try not to use wooden skewers, even with a 15 min soak in water the bamboo lit up like a matchstick.
2) If you needed to make a lot (if wanting to double the recipe), skip the skewers and use one of those clamping grill baskets. And it will also make flipping easier and quicker.
3) If you need to roll them ahead of time, you totally can. Since the roll-up takes a little bit of time to do.
4) Like I said above. I thinned the Sweet Baby Ray’s with a little bit of High Life, just for ease of coating the shrimp.
5) Since the original recipe doesn’t use any salt or pepper. I had to give it a little bit of seasoning. So I ended up give the shrimp and bacon a light dusting of Chicago Polish Seasoning from The Spice House in Chicago. It added a nice bit of smokiness to the dish.
6) Watch them like a hawk, because I only left them on for 2 mins on the first side & i was getting crazy flare ups from the bacon. Total cook was maybe 6 mins total, but no more then 10 mins.

These were pretty damn addictive after the first bit, and I will definitely be adding this to my emergency cooking memory bank. Because it looks awesome and tastes awesome.