Alaska Scallops Wrapped in Prosciutto, Grilled Duck Breasts with Sweet Potato Frites: and Drunk Chicken?!

My closest approach to haute cuisine a la grille is my burgers flambé, with a grease fire substituting for the traditional blazing liquor.

But, I know that some folks like their food preparation to be a bit more elaborate. With that in mind, here's the first of a (short, I suspect) series of things you can do, to make grilling more complicated.

"For Your Holiday Meal / Grilling Recipes to Delight the Taste Buds of Family & Friends"
Sizzle on the Grill (December 20, 2007)

"...There are so many different ways to think of holidays. Depending upon your culture and your beliefs, you may celebrate the same name holiday – at different times and certainly in different ways according to family traditions. And I think that is a wonderful thing!

"The only suggestion I would make is to enjoy food prepared on the grill! Here are some holiday recipes that you may enjoy making with or for your family:..."

It's an impressive list:

• Alaska Scallops Wrapped in Prosciutto
• Bacon-Wrapped Pork and Apple Patties
• Beef Tenderloin Steaks with Blue Cheese Topping
• Butterflied Curry Turkey Tenderloins
• CB's EZ Grilled Veal Chop Forestier
• CB's Classic Rotisserie Roasted Leg of Lamb
• CB's EZ Grilled Duck Breasts with Sweet Potato Frites
• Drunk Chicken
• Suzanne's Deviled Eggs

I don't know that sozzled chicken stumbled in with all those rather frenchified dishes.

Drunk Chicken: No, Seriously!

It sounds like a joke, but Drunk Chicken is a very real way of grilling chicken. I haven't tried it, but anything that brings fire, chicken and beer together deserves a hearing. Here's a link to the recipe (it's fairly simple, too):

"DRUNK CHICKEN"
Sizzle on the Grill, via Char-Broil

"This is a seriously funny description of a popular method of cooking chicken. You can purchase different devices that take the place of the beer can, which you fill with liquids that flavor the chicken while keeping it moist...."