How To Hunker Down: Bacon Cheddar Onion Buds and Grilled Chicken Breasts
As the winter tempest barrels across this mighty country, I stoke the coals in the grill, banking them to the side of the old kettle. Plumes of heat bellow forth and feel good on my face, and my old wool smoking jacket feels “just right” as I place a small piece of hickory on the fire, which dutifully ignites, as if on queue to a higher calling. Hands to my pockets, I pause momentarily, to fancy the fire some, and to consider the day. To inhale that cool winter air, and declare that the moment is well here at the pit. It’s only like 30 degrees, which compared to what it has been, well, I may as well be grilling on the white sand beaches of Waikiki. Balmy! But a wall of snow approaches steadfastly from the East, as it sweeps across the northern states, leaving a wreckage of automobiles marooned in it’s wake. There are times when it is good to leave the house, and times when it is not. Times to build a fire and hunker down, as they say. We Patrons of the Pit, we know just what to do. It is our second nature. Thus, on the grill tonight: Bone-in Chicken Breasts, and some Bacon Cheese Onion Buds. As my fellow patron is fond of saying, “Bam!”
Start with the onion first, one of them big onions bout the size of an ostrich head, as it needs about an hour on the grill. Slice it like a blooming onion, or in a checker board pattern, going almost, but not quite all the way through. You want the onion, like so many rock bands we’ve grown to love, to just stay together. Next order of business is to dash it with a smattering of your favorite seasoning. I used some Cajun flavors I had laying about, but you can use what ever. Then lay two or three strips of bacon on top, because bacon is good, and should never be considered otherwise. Gently set the onion monument on the grill, over in-direct heat of course. Rotate once or twice in the next hour, at the discretion of your pit master instincts and beverage levels. The bacon will of course baste your onion as only bacon can.
Twenty minutes into the cook, put on the chicken breasts. I used the succulent bone-in sort, which renders the meat with more flavor I believe. The rub this time around was of the home-made variety, a sweet and salty concoction with just enough heat to make it interesting. Anyways, I thus dusted the breasts liberally and then seared them first over direct heat, to crisp them up, and then tucked them back by the onion for the rest of the cook. Lid on, dampers cracked nicely, and a light blue smoke, patron to smoldering hickory, wafting into a gray, Minnesota sky, with blizzards, and white-out looming distinctly on the horizon. It don’t get much more pleasant than that.
The last step, after about of hour, is to chop up the bacon and sprinkle it back over the onion with a whole lot of cheddar cheese! Glory! And pass the cardiologist!
Hickory Smoked Chicken Breasts and Bacon Cheddar Onion Buds hot off the grill.
No finer way to hunker down for a winter storm than that. Bam!