Abberly Green May 2014 Newsletter

Events in Mooresville

May 3rd Time: 10:00 AM - 6:00 PM ** Craft Brews. Cornhole. Two Local Favorites. One Big Event. All for Charity. We hope you will join us for the 1st Annual Lake Norman Bags and Brews Fest hosted by our non-profit organization, the Captain Mark McDowell Memorial Foundation. ALL proceeds will be donated to charity, so let's get to drinking! Cornhole Registration: 8AM - 10AM Drinking : 12 PM for VIP and 1PM for all other participants! $10 for general admission Location : Central Green Way of Mooresville

May 3rd Time: 9:00 PM - 11:45 PM ** Bonfire- Come rock out with us and Bonfire here at George Pappas' Victory Lanes! The music starts at 9:00 p.m. and goes until they're finished! Join us early for dinner and bowling! Location: George Pappas' Victory Lanes

May 17th - Every first and third Saturday visit the Mooresville Museum from 10:00 am to 2:00 pm. View exhibits and artifacts from Mooresville's past and present. 132 E. Center Avenue.

May 23rd Time: 8:00 PM - 10:00 PM ** LIVE Local Music at Big Hat Larry's Location: 128 S. Main, Mooresville



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Dates to Remember: May

May 5th - Cinco de Mayo
May 11th - Mother’s Day
May 17th - Armed Forces Day
May 26th - Memorial Day (Abberly Green Office will be closed!)

Barbecued Chicken on the Grill

Slow barbecued chicken on the grill, slathered with your favorite barbecue sauce.

Note that chicken thighs and legs will hold up better to long, slow heat than will breasts which can more easily dry out. If you barbecue breasts, keep them on the coolest part of the grill. This recipe assumes fairly large chicken pieces (like the main pieces from a 4 to 5 pound whole chicken). If you are working with smaller chicken pieces, they may require a shorter cooking time. If you are cooking wings, they too may be done before the other larger pieces. A note about the skin. Even if you do not plan on eating the chicken skin, it's best to barbecue it with it on. The skin will protect the chicken pieces from drying out.

  • Prep time: 5 minutes
  • Cook time: 1 hour, 45 minutes
  • Yield: Serves 4-6.

Ingredients:

  • 4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on
  • Salt
  • Vegetable oil
  • 1 cup barbecue sauce, store-bought or homemade

Directions:

  1. Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.
  2. Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20-30 minutes.
  3. Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 30 minutes.
  4. By now the chicken should be cooked through. You can check with a meat thermometer inserted into the thickest part of the chicken piece. Look for 165°F for breasts and 170°F for thighs. Or insert the tip of a knife into the middle of the thickest piece, the juices should run clear. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
  5. Paint with more barbecue sauce and serve.