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Mouth-watering barbecue. Photo by Peter Hellebrand.
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ABOUT THE AUTHOR

 

PHYLLIS HASKINS, who teaches and writes on the fine art of barbecue, is the co-owner of Teddy Bear’s BBQ in Monroe, Washington. She and her husband Konrad have won more than 70 awards in BBQ competition since 2002. To study BBQ with the masters, e-mail Phyllis.

 

 

June 2006
Updated May 2009

Product Reviews / Main Nibbles / Meat & Poultry

How To Make Barbecue

Page 6: Barbecue Chicken Recipes

 

This is Page 6 of a seven page article. Click on the black links below to visit other pages.

 

Chicken Recipes

 

Italian Dressing Marinated Chicken

You can use your own recipe, but many a first-place trophy has been won using nothing more than store-bought Italian dressing as a marinade. Kraft Zesty Italian and Wishbone Italian are the two most popular. Some champion cooks use Newman’s Own Balsamic Vinaigrette. Or, you can make your own. The process:

  • Marinate in the salad dressing in the refrigerator for 4 to 48 hours.
  • Don’t try to pat the chicken dry; just leave it wet with dressing.
  • Place the wet pieces on a baking sheet skin and sprinkle a light even coating of barbecue rub. At the grill, place the pieces skin up on the grate and sprinkle rub on the skin side to keep the rub on the skin from showing handling marks. Then cook with indirect heat, but don’t touch for at least a half hour so the rub can cook into the skin.

Smoked Rosemary Chicken

Follow the directions for Italian Dressing Marinated Chicken. Add a subtle hint of rosemary by poking a fresh spring through the grate directly over the flame or charcoal. The burning rosemary will emit a wonderful smoke aroma absorbed by the chicken. Replace the spring as needed. 

Quick & Easy BBQ Wing Appetizers

  • Pre-heat the grill to low (a test: count to five with your hand three inches above the grate—you should be able to reach five before your hand becomes uncomfortably hot).
  • You can use frozen wings as well as fresh. If frozen, start them straight on the grill. After 5 minutes turn and dust the warm side with rub, wait five minutes, turn and dust the other side with rub.
  • If your wings are thawed, toss in a bowl with rub no more than two hours before cooking.
  • Turn every ten minutes until the internal temp is 175°F.
  • Toss in a mixing bowl with sauce and serve.
  • By not saucing the meat on the grill, you reduce the risk of burning the meat.

Teddy Bear’s Spicy Chicken Glaze

Ingredients

  • ½ cup Frank’s Hot Sauce
  • ½ cup BBQ sauce (try Famous Dave’s brand or make your own)
  • 2 tablespoons honey
  • 1 tablespoon BBQ rub (see our rub recipe or make your own simple blend of
    spices)
  • 1 teaspoon fresh ground black pepper
  • To taste, chipotle powder (smoke and heat) or cayenne powder (heat only, no smoke flavor)

Fire Roasted Tex-Mex Salsa (Great On Barbecue Chicken)

  • 12 large roma tomatoes or medium regular tomatoes
  • 5 to 10 jalapeños (the number depends on their heat—jalapeños grown with water stress [lack of water] are hotter)
  • 4+ cloves roasted garlic
  • ¼ cup chopped fresh cilantro
  • 1 medium red onion
  • ¼ cup lime juice
  • 2 tablespoons kosher salt
  • Fresh ground black pepper to taste
  • Chipotle to taste (adds heat and smoke)

Preparation

  • Cut the jalapeños in half down their length and remove stem and seeds
  • Peel and chop up the onion. Grilling the onion results in a milder and sweeter salsa which may be to your tastes, but some prefer the authentic taste with raw onions
  • Cut the top off a whole head of garlic and drizzle with extra virgin olive oil or use a tooth pick and make a mini skewer of 4 cloves. You always can use a roasted whole head of garlic in the kitchen later on.
  • Make a medium fire with mesquite for smoke.
  • Smoke-roast everything with the lid down to capture the smoke flavor, checking every 2 to 3 minutes.
    • Tomatoes: Grill until one side is just charred, then turn and lightly char the other side. Remove, cool and peel off skin
    • Jalapeños: Cook skin side down until the skin is blistering off. Remove, cool and peel skin. The reason they are cut in half is to absorb smoke flavor.  A little charred skin in the salsa adds to the flavor.
    • Garlic: This will take the longest; just put it at the edge of the heat and cook for 20 to 30 minutes.
  • Once the grilled items are cool, rough-chop everything. If you want to use a blender, only blend half the mix to leave some larger chunks for texture.  
  • Test for seasoning and adjust as needed. Enjoy with warm corn tortilla chips or on top of anything barbecued. 

Continue To Page 7: Classes, Books, Smokers

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