Dad's BBQ

On a beautiful spring day, and overseeing Mount Lebanon, Dad made us a perfect chicken BBQ lunch.

The production started with an early morning (6 a.m.) trip to a chicken slaughter house for fresh chicken.

Those chicken are so tasty that no marinade was used.

They were simply cleaned and thrown on the BBQ, filling the house with an appetizing aroma that can make any vegetarian crave chicken.

As the chicken were cooking, fresh chicken livers and hearts were being cleaned of all the fat and prepared for cooking.

As per the chicken, those were not marinated.

But the key trick was, after cooking in an oven, they were generously sprinkled with Scotch.

I have no idea where this trick came from but my mom has been using it for years and it works great. All were eaten.

By then, the chicken were ready and all those were eaten as well.

A delicious kick off for Eating in Lebanon (follow the series daily).

Thank you Dad!