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What’s the Point of Cooking?

I often  feel like a Great Western Flycatcher  hovering above  the earth, fluttering my wings and getting nowhere.

Covid19 news and the sorrows co-existing with the pandemic fill my mind with grave concern, dread and  futility.

What’s the point of cooking?   Why chop the onions, grill the chicken, plant the basil, parsley and chives?

In my search for simple ways to wake-up and feel alive again, I’m drawn  to Don Brockmeier’s   photographs of the prairie wilderness.  His photos tell an intimate story of birds, insects, mammals  doing things and handling things and attending to the business of life and living, serving their purpose yet  often playful.

To get my feet on the ground,  I’m learning to handle earthly things, avoid carelessness  and respond carefully.  That may mean scrubbing the pots, cleaning the kitchen and preparing the vegetables and grilling the chicken.

It may also mean noticing the bird song and watching the bumble bee rolling in the pollen,


the Monarch visiting the milkweed

and the Western Flycatcher singing  in the stillness of a summer morning.

Western Flycatcher

Simple and profound ways to help me separate from the fears and stresses of this time and to wake up to the moments that are mine to live.

So I chop the onions with care, attend to the pot washing and the grilling, and I search out Brockmeir’s photos to divert my walk of dread into feeling alive and connected to the earth.


Thank you to Don Brockmeier for the bird, butterfly and bumblebee photos.  Find Brockmeier photos on Instagram on occasion and Nebraskaland and Nebraska Life

I appreciate Epicurious for the Mustard Barbecue Sauce – South Carolinia style  

Mustard Barbecue Sauce – South Carolina style enhances the flavor of the grilled chicken instead of masking it.  I like the slightly sweet, spicy, and rich message to my taste buds.  I think you will enjoy, and the directions work exactly as printed.  Try it!

Check out Buzz Savories products on this site and note the shopping cart option.


Grilled Chicken with Mustard Barbecue Sauce

A grilled chicken recipe everyday simple, light in calories and rich in flavor
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4


  • heavy kitchen shears

What You'll Need:

  • 2 Tbs. olive oil
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar packed
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • ½ cup Buzz Savories Spicy Beer Mustard or Buzz Savories Honey Mustard
  • 5-6 lbs. skin=on, bone-in chicken
  • 3 Tbs. kosher salt

How To Prepare:

South Carolina-ish Barbecue Sauce

  • Mix vinegar, brown sugar, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup Buzz Savories Spicy Beer Mustard or Honey Mustard in a medium bowl. Can be made several days ahead.

Preparing Grill

  • Prepare a grill for 2-zone heat (for a charcoal grill bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat.
    Clean and lightly oil the grate.

Preparing the Chicken

  • With kitchen shears, begin cutting from the but end on both sides of the backbone. Remove the entire back bone and the neck and set aside for broth or toss. Remove the giblets and the same.
  • With a sharp knife cut in 2 halves, leaving intact the breast, thigh, leg combination.
  • Season the chicken on all sides and top and bottom with the 3 Tb. of kosher salt


  • Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes
  • Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 150 Degrees F, 15-20 minutes
  • Uncover grill and using a brush, generously baste chicken with reserved sauce.
  • Continue to grill, turning every 1-2 minutes and basting all sides, until the internal temperature o thickest part of breast registers 155 Degrees F and sauce is shiny and lacquered, about 6 minutes.
  • Transfer chicken to a cutting board. Let rest 10 minutes before serving.