Meet Reed Knutsen - Simplified Communications Telecom Broker

4/28/2020

Working in the telecommunications industry since 2002, Reed Knutsen has brought helpful solutions to his clients in good times and bad. He has made a number of COVID-19-required adjustments to his life and work. Luckily Reed is always up for a challenge.

The hardest part about living in lockdown is that Reed loves All The Food. A medium rare steak, pizza, Asian cuisine. His favorite--a hidden gem in the north Coon Rapids suburbs called Angkor, serving Chinese Cambodian. But lately, he is doing more cooking from home.

See Reed's Smokey Quarantine Chicken Legs Recipe below.

Reed has been working from home for over a month, and he is ready to get out of the house to go out to eat, see a movie, or go to a concert. He has high hopes for kayaking and camping in the future.

Reed's love for challenges and the outdoors makes the extreme Minnesota weather a delight. From hot to cold and back again, the landscape and wildlife are a beautiful backdrop for playing sports, writing music and spending time with his family.

You can imagine that a Minnesota guy who appreciates the extreme climate also enjoys the freedom and challenge that comes with being an independent telecom broker. Reed works fearlessly to find the best carrier and solutions for his clients.

Reed and his wife have 4 kids and 2 naughty rabbits, which keep them pretty busy most of the time, but Reed has been spending more time on his many hobbies and passions during quarantine. Reed is a musicphile, and after some extensive organization of his record collection, carefully compiled two imaginary Beatles double albums after “Let it Be,” using the best of their solo work from 1970-71. Music definitely helps relax the mind and energize the soul. Listen with us:

Reed's Smokey Quarantine Chicken Legs

Fresh chicken legs
Seasoned Salt
Salt
Black pepper
Garlic powder
Onion powder
Hickory smoking chips, soaked in water

Let the chicken sit out at room temperature for 20-25 minutes before putting on the grill. This allows the chicken to cook more evenly. Add the seasonings to the outside of the legs, covering all sides. Once you have hot coals, add hickory smoking chips that have been soaked in water for at least 30 minutes. Cook the chicken with the lid closed until it reaches an internal temperature of 170 degrees at thickest part of the leg. Turn as needed to cook evenly and place legs closer to the coals for more char. You should have at least some charring and crispy skin. I like mine very charred. After removing from the grill, cover the chicken with aluminum foil and let it rest for 5-10 minutes before serving.

Serve with Crispy Asparagus with olive oil and garlic.