Tonight I changed a few things from Giada’s cookbook. Sorry Giada and sorry Giada’s editors. The recipe that I had chosen to create for this evening was sliced grilled tenderloin and citrus slaw from page 192 in Feel Good Food. However, I decided to BBQ some chicken instead of the pork tender. It’s not that I don’t love the juicy succulence of a pork tender; as a matter of fact, it is one of my favorite things! But, I was checking Facebook today and stumbled across Ree Drummond’s BBQ chicken.
Well, it got my mouth watering and my mind wondering. Ree is from Oklahoma; I am from Oklahoma. Ree is the wife of a rancher in Oklahoma who happens to be a relative of a good friend of mine. Isn’t that how it always works? We all know someone who knows someone. I call these connections your red threads. Anyway, Ree got me thinking of my daddy. He was a farm boy during the depression in Okmulgee, Oklahoma. He grew up threw the war and went to college, then to med school at The University of Oklahoma. He became one of Oklahoma City’s finest doctors. Well, I like to brag and say he is one our countries best doctors, but he would tell me, “Now Molly Sue, you’ve gone too far.”
Not only was he a great doctor, but my daddy makes the best BBQ chicken this side of anywhere. As a matter of fact, the last time he went to visit my sister, she made him make it right there in Spring, Texas! Ree should have a taste of that deliciousness. She would probably have him on her show! So, with my daddy in mind, I decided that I just had to make that for dinner. Still, I did stick in Giada’s slaw, and it was amazing. As we took a bite of the chicken we scooped the slaw on the fork and the combination of flavors was a symphony in my mouth. Giada hit this slaw out of the park. It will now become my go to summer slaw, especially when I hit the grill to BBQ the way my daddy taught me.