Well according to the calendar it has been spring for 5 days now. Not that you could tell by the snow storms that have blown through Colorado.

With all this spring talk, my mind floats towards my grill living under the cover as if some strange hibernating bear. I, like many people am getting antsy to knock the dust, leaves, snow and dirt off of my fire breather.

So, how do you prepare for the season of grilling/bbq? Get out the soap and hot water and scrub brush. Scrub off all the exterior winter crud and give it a good rinse. Take a steel brush to the grates and check the burners to ensure they are clean and have no blocked flame holes. After scrubbing down those grates, wipe them down with some canola oil to keep the rust at bay. You are ready to grill!

So, now you are all clean and ready to go. What to cook first. I say start slowly. Don’t jump right in there with a pork loin. Baby steps.

CCB Chicken Breasts

4 boneless chicken breasts

2 tblsp CCB Dry Rub

2 Tblp Olive oil

Salt

Pepper

Rinse and dry the chicken breast. Salt and pepper the breasts and set aside. In a bowl mix the olive oil and the dry rub to make a paste. Liberally apply the wet rub to the chicken breasts on both sides and let set for 20-30min to marinate.

Put on pre-heated grill and grill until 150* pull off and let breasts rest 10-12 minutes.