So, consensus says ..... at least 8 wings per man, a small bowl of relatively egg-less potato salad, remainder made up normal, a small bowl of diced celery, a shaker of celery seed on the table.    What kind of pickles in the potato salad?   I can go either way, but some have a preference.  Sweet pickles is a good default, I guess --- but read on (we can customize).

I have a confession to make, at our family outings we buy large tubs of potato salad from the store and dolly it up some with extra mayo and pickle relish.   This trick would let us customize the potato salad some as needed.

Bring your own small squeeze container of the appropriate mustard if you use it (some folks do put that in potato salad, although I have never figured out why).  

Bring a bottle of your very own favorite brand of BBQ sauce, as that varies by area quite a bit (and we all have the one we like already programmed into our taste buds).

Now, since I am bringing the chicken in a cooler, packed up in two gallon zip lock bags soaking and plumping up in grill marinade, the question becomes what soak marinade do you use ???

I generally plump up my grilling chicken in Italian Salad Dressing, as it gets into the meat good overnight, swells it up good (tenderizes it) and I haven't found anybody not liking the relatively mild flavor it imparts.   Plus it smells jest heavenly as it sizzles on the grill ......

(That's the trick boys, gets to you by your smellum from 20 yards away)

I've always liked Saturdays 😁

Having seen MM cook, he does a good job ....  generally doesn't plan for all the finger snatching off the grill though (the fun part).

MM likes his white meat and he wasn't kidding about the BBQ sauce bath (BBQ sauce is one of his major food groups, it is) so to get some wings and drums into the mix ya gotta plan on bringing some with ya.

Plus, dark meat that is marinating in the 2 gallon zip locks can wait a day and just get better for the delay .....

A Drifter is a homeless old fat vagabond Hurley with wide wide deep really funky lookin' old Indian style fender wells .....

Oldfeller--FSO wrote on 06/20/17 at 23:40:46:




Pretty much  

Dave wrote on 06/21/17 at 03:46:35:


Now that's my kinda egg should I ever have to eat them. I can eat scrambled eggs, but cooked WELL and with some S&P and CHEESE!

It's a consistency thing...I like burgers pretty well done, fish cooked until it is rather dry and crispy, no sushi or calamari, no 'skrimps' no oysters, no clams, etc. that are spongy and squishy in your mouth.

Stew ,

Finally somebody with good sense !



________________________________

We have scrambled eggs Stew , we'll just leave ours in the pan till they finish cooking --- while the other folks are wiping that yellow goo off their chin's .