Tag Archives: Recipes

The Way To Cook Awesome Barbecue Chicken

Anyone who cooks on their barbecue grill often likely has a barbeque chicken recipe, along with a variety of grilling tips they love to use.

Barbecue chicken is one of the favorites often made on the grill and can also ignite a passion in the real chicken barbecue enthusiast. Needless to say, there aren’t very many marinades that are made especially for chicken that can compare to barbecue sauce.

To produce a basic marinade, you will require about a half-gallon of water, about two tablespoons of kosher salt, just under one-half cup of brown sugar, a bit of fresh thyme and two crushed cloves of garlic. Mix it all up and place it in a sealable container. Then you’re able to add the chicken, with the skin on. Ideally, the chicken should soak in this blend for at least 2 hours in the refrigerator.

However, if time is limited, a minimum of 30-minutes will be needed to allow the ingredients to soak in to the chicken. It isn’t recommended you soak the chicken immediately, as it might end up too marinated. Also, you should definitely place the marinating meat in the fridge during the marinated, since it’s uncooked.

Be sure you preheat your grill prior to when you put the meat on it, lightly coating the grates with oil. This will ensure that the skin on the chicken won’t stick and peel off while cooking.

To prevent contamination, never ever put barbecue sauce on uncooked chicken. When you are ready to put the chicken on your grill, be sure to use a paper towel to pat off the extra marinade before it hits the grill.

After cooking it about half-way through, coat the entire chicken piece using your sauce and flip it over. The moment it has been cooked completely, coat the top with extra sauce and after around two or three minutes, flip it again. Afterward, add more sauce. When you serve the meat hot off the bbq grill, make sure you have some added sauce for those who want to get sloppy when they eat.

For an extra special flavor boost, clear away the chicken from the grill and bring it into your kitchen. Just dip the chicken in the sauce and place it in your oven, pre-heated to 375-degrees, for about eight minutes. It’s a bit more work to cook it in this way, but the taste can be really worth the extra effort.

For individuals who love creating their own tastes, you could choose to add more ingredients to your Bbq sauce. Many people today decide to use cinnamon, sugar or mustard when they are cooking with sweet barbecue sauce. Needless to say, spicy bar-b-q sauces go far better with onion, green pepper and cumin.

Making Hot Wings On The Barbecue Grill

Although wings might be cooked in a number of ways, the individual that said you are not able to cook hot wings on the grill most likely never tried.

Frequently, grill chefs will cover the wings with their favorite Bar-b-que sauce after they are cooked. BBQ grillers that know better, understand you’ll likely want your own hot sauce when you cook up hot wings on the BBQ grill.

When you use smoke seasoning while barbecuing wings, your wings can easily take on a really unique flavor. Yet, it won’t necessarily make them hot wings.

You will need to use hot sauce for giving your wings the heat you hunger for, which explains why hot sauce is sometimes used as a sauce base. Utilize about a half cup of the hot sauce, add 1 to 2 tablespoons of essential olive oil and then add another one or two tablespoons of soy sauce to provide an extremely unique taste.

A small amount of garlic powder and onion powder (don’t go overboard), and a dash of salt added to about one capful of your liquid smoke, is ideal. On the stove, or on an additional part of your grill, simmer this mixture, stirring often.

Once your wings are almost cooked all the way through, brush on the sauce. Wait roughly two minutes for it to soak in and turn the wings over. Brush the new side with sauce and wait for an additional few minutes. If you’d like, you can keep rotating the wings over the grill, introducing more sauce every time they are turned, until fully cooked.

It is especially vital for you to cook wings properly on the grill and to stay clear of contaminating the sauce. Basically, never brush the sauce on raw wings and then put the brush back in to the pot of sauce.

If you brush on another layer of sauce, it’s going to be contaminated with the raw chicken from the first-time, bringing that uncooked chicken into the area of the cooked chicken, resulting in risk of food illness.

Always use safe handling methods with all poultry and know they must be cooked until there’s no pink inside. Making sure it is entirely cooked will insure a much better end to your barbecue.

Spicy wings on the barbecue are an ideal barbecue staple, which is the reason lots of people opt to serve them. They can be very easily cooked and served in large quantities, which is also ideal for big crowds.

If you wish to make your wings even more tender, carefully consider boiling them for eight minutes in sauce, setting them on the grill to heat and then boiling them for yet another few minutes in sauce. This type of cooking procedure will help you utilize your grill for cooking, but will also guarantee your wings are really tender and ready to be enjoyed.

You Can Make Your Own Custom BBQ Sauce

If you like variety in your bar-b-que you can find it by trying various types of barbecue sauces. You can simply find them lining the grocery shelves! Obviously, if you like exclusive flavors you might like to create your own sauce to use.

Whether you’re cooking beef, pork or chicken you’ll find marinades, sauces, rubs and glazes that improve the distinct flavor of the meat on the grill.

Almost all of the popular barbecue sauces are derived from cities like Kansas City or Memphis. But don’t allow that to fool you. Nearly every region of the country features its own flavor choices concerning outdoor cooking. As expected, many people assume BBQ sauce is invariably red.

In some of the southern states the sauce is yellow or pretty much clear, such as Alabama White Sauce. South Carolina bar-b-que experts use a lot of mustard in their sauces and in Memphis, where purists claim the only great barbecue is rubbed with spices, many restaurants serve the meat wet or dry, based on the customer’s choice.

While it can be a test to get your sauce “just right”, the rewards are large when you take time to make your own. This is a recipe for Kansas City style bar-b-que sauce that gets thicker the more you cook it.

Start with a large sauce pan on medium heat. Combine, in order, in the warming pan:

  • 2 cups of ketchup
  • 2 cups of tomato sauce
  • 1-1/4 cups brown sugar
  • 1-1/4 cups wine vinegar
  • ½ up molasses
  • 3 teaspoons of flavored liquid smoke (Many prefer hickory flavor)
  • 2 tablespoons butter
  • ½ teaspoons of:
  • garlic powder
  • Onion powder
  • Celery seed
  • Cayenne pepper
  • Chili powder
  • 1 teaspoon of ground pepper

When it begins to boil, quickly minimize the heat. Enable the mixture to simmer approximately 20 minutes. If you want thinner sauce, simmer for significantly less time or put in a little water. For thicker sauce, simmer for a longer time.

Remember, never brush the sauce onto raw meat. Brush the sauce onto the meats during the last five to 10 minutes of grilling over a wide open flame.