The chicken was cooked using the beer can method, we have an implement that works well as a substitute beer can. Tony Chachere’s seasoning was applied liberally. I started the carrots in a covered pan with a splash of water to steam for bit before adding butter and a sprinkle of brown sugar and the broccoli. Test for doneness with a knife point. I like them soft but not mushy.
The salad was a quick one with iceberg lettuce, a little chopped red onion, and some stale cornbread that I was too rushed to properly sauté. I had a blue cheese dressing on mine, Mrs J likes hers with a red dressing like Catalina.