| Chicken | | | | Brine the chicken overnight in |
| Chicken is a meat that will absorb flavor and smoke | | | | 1 gal water |
| easily. Unfortunately it is also easy to overcook and | | | | 1 cup salt |
| dry out. The dark meat (legs, thighs) contain more | | | | 1 cup brown sugar |
| fat which bastes the meat while cooking, adding | | | | 2 Tbsp peppercorns |
| moisture. | | | | 1Tbsp whole cloves |
| Always buy fresh chicken, the USDA states "The | | | | Rinse after removing, put on a grill cooking it directly |
| term 'fresh' may only be placed on raw poultry that | | | | over the heat skin side up. When you are ready to |
| has never been below 26°. Poultry held at | | | | turn it for the first time, baste with bbq sauce, then |
| 0°F or below must be labeled 'frozen' or | | | | baste again every time you turn them. |
| 'previously frozen.' No specific labeling is required on | | | | Raspberry Vinaigrette Chicken |
| poultry between 0 and 26°F." | | | | 1 whole cut up chicken |
| Chickens benefit greatly from brining overnight in a | | | | 1 bottle raspberry walnut vinaigrette salad dressing |
| salt solution; this causes the bird to draw in moisture | | | | Marinate the chicken overnight, cook direct on the |
| as well as any spices you added to the brine. As long | | | | grill. |
| as you have the two main ingredients, salt and sugar | | | | Championship Smoked Chicken |
| in equal proportions and no more than ¼ cup | | | | 1 bottle Paul Newman's Italian salad dressing |
| per quart, you may add any spices you like. | | | | BBQ rub |
| Basic brine | | | | BBQ sauce |
| 3/4 cup coarse kosher salt | | | | Brine the chicken in Paul Newman's Italian salad |
| 3/4 cup sugar | | | | dressing overnight. Shake off the excess and dust on |
| 1 cup boiling water | | | | some rub. Then place onto the grill skin side up |
| 1 gallon cold water | | | | indirect at 235 degrees. Cook for two hours then |
| 1 tablespoon pepper | | | | baste and turn over. 30 minutes later flip them skin |
| Always rinse the chicken well before cooking. | | | | side back up and baste again. Cook to 180 degrees |
| Other ways to enhance the moisture in your chicken | | | | internal. |
| is to marinate it overnight. An excellent marinade is | | | | Apricot Chicken |
| Italian salad dressing, which is what we use in | | | | 4 oz sugar free apricot preserves |
| competitions. Before putting it on the grill add more | | | | 8 oz BBQ sauce |
| spices to the skin. | | | | 2 Tbsp garlic powder |
| Chicken is done when the dark meat reaches 180. | | | | 2 Tbsp Onion powder |
| The white meat is usually ready at 170 and boneless | | | | 1 whole chicken, cut up |
| breast at 160. This ensures the meat is not | | | | Dust the chicken with the garlic and onion powder. |
| overcooked, which will dry it out. Basting during the | | | | Cook on the grill direct until it is about half way done. |
| cook will help it retain moisture. | | | | Mix the preserves and the bbq sauce together and |
| Always place the chicken on the grill skin side up at | | | | baste the chicken with it every 15 minutes until the |
| first. This will help keep the skin from sticking to the | | | | chicken is done. |
| grill when you later turn it over. Make sure the skin is | | | | Crispy Chicken Wings |
| crisp before taking it off, a few minutes at the end | | | | 3 lb chicken wings |
| skin side down will prevent it from being rubbery. | | | | BBQ rub |
| Injecting marinade into a chicken is a great way to | | | | 3 Tbsp corn starch |
| add flavors. Insert the needle under the skin into the | | | | Coat the wings in BBQ rub, and then sprinkle the corn |
| meat without piercing the skin. More juices will be | | | | starch over them. Cook the wings direct on a raised |
| retained. | | | | grid for about 1 hour and 15 minutes or indirect at |
| Use poultry shears instead of a knife when trimming | | | | 250 for 2.5 hours. |
| chicken, it is much easier, especially when cutting the | | | | Chicken Lollipops |
| backbone out of a whole bird. | | | | 12 chicken wing drumettes |
| Spatchcocking a chicken means to butterfly a whole | | | | 1 lb bacon |
| bird, remove the backbone and snapping the breast | | | | BBQ rub |
| bone so it lays flat. This is a great way to cook a | | | | Trim the skin all the way to the bone at the end |
| whole bird. | | | | away from the meat. Push the meat that remains |
| Beer Can (drunk) Chicken | | | | away from this end, causing to ball up at the meaty |
| Fill an empty can with green pepper and pineapple | | | | end and a bare bone sticking out from there. Dust |
| juice. Set a whole chicken down over it so that it | | | | with rub then wrap the meat in a slice of bacon, |
| supports the bird. The flavor in the can will steam | | | | using a toothpick to hold it. |
| and add moisture to the inside of the bird. | | | | Cook on a raided grid with the bone sticking straight |
| BBQ Chicken | | | | up until the bacon is done. |