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Epicurean Kentuckian: A quick bite to eat 2017-08-05 - Columbia, KY - Photo by Ed Waggener, ColumbiaMagazine.com(c). Thanks to those master tomato growers, Ricky & Mitzi Bault, and Basil supplier Darrell Bunnell, Green Pepper purveyor Margie Rooks, and onion supplier in this case Walmart, and some of Mr. Tyson's chicken, this supper of Skillet BBQ Chicken with a salad was put together in no time. Accompanied by some white wine from Carmel, it did very well. The tomatoes cut in half and sprinkled with a bit of salt and drizzled with Bragg vinegar, was downright pretty good, too. Clean up was simple, too, since Cast Iron Skillet Chef Robert Flowers told how easy it is using only salt. Spills at home are easy too, so long as one remembers the advice of the late Master Chef Donald Pedigo who gave us the always-cook-in-your-socks advice. Just wipe the spill up with your socks. It's the handiest way. The Monroe County Style BBQ sauce is basically his, too, using a lot of cayenne and black pepper, Frank's, butter, with some added East India spices. - EW Permalink | Comments?

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