BARBECUE CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 9h50m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
- If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
- Place into a preheated 350 degree F oven for 45 minutes.
- If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
- Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
- Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
CAROLINA-STYLE BARBECUE CHICKEN
The hallmark of Carolina BBQ is a tangy sauce with a vinegar base and just a little spice, but no tomato product. While Carolina BBQ usually features pork, this recipe shows that the flavors work just as well on chicken. A little melted butter in the sauce helps balance the sharpness of the vinegar and mustard, and adds just enough thickness to cling to the meat.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
- Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
- Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
- Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.
Nutrition Facts : Calories 425, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 866 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 31 grams
CLARK,S BARBECUED CHICKEN
The marination and slow cooking process produce very moist chicken. Clark's distinctive tomato-based sauce provides plenty of rich, smoky flavor; the dry rub delivers a strong, spicy taste.
Yield Serves 4
Number Of Ingredients 7
Steps:
- Mix 10 cups water, sugar and salt in large roasting pan. Place chicken skin side down in water mixture. Add more water to cover chicken if necessary. Cover and refrigerate at least 12 hours or overnight.
- Preheat oven to 300°F. Drain chicken; pat dry. Place chicken halves skin side down in single layer on heavy large baking sheet with rim. Brush each chicken half on 1 side with 2 tablespoons barbecue sauce. Sprinkle each with 1 1/2 teaspoons rub. Turn chicken halves over. Brush each half with 2 tablespoons barbecue sauce, then sprinkle each with 1 1/2 teaspoons rub.
- Bake chicken skin side up until meat thermometer inserted into thickest part of thigh registers 185° and chicken is deep mahogany color, basting every 20 minutes with pan juices, about 2 hours 15 minutes.
CLASSIC BARBECUED CHICKEN
From "Cook's Country From America's Test Kitchen," episode 109, "Barbecued Chicken." If using chicken breasts, cut them in half so they cook faster. The test kitchen likes Bull's Eye barbecue sauce.
Provided by DrGaellon
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to high. If you have a high-output grill, heat just one side. If using charcoal, prepare a hot two-level fire.
- Pat chicken pieces dry with paper towels.
- Combine salt, pepper and cayenne. Sprinkle chicken with spice rub on all sides and rub in well.
- Dip a wad of paper towel in oil and rub it over the grill grate. Place chicken pieces on the grill (if using a two-level grill, place chicken on cooler side). Cook about 30 minutes until golden-brown.
- In a medium saucepan, bring sauce ingredients to a boil over medium-high heat, then reduce to a simmer and cook 20 minutes.
- Move chicken pieces over to the hotter part of the grill, turning the meatier side up, and placing thicker portions of the meat facing the heat source. Brush chicken with barbecue sauce. Cook 20 minutes, flipping and basting with sauce every 5 minutes. Place over low coals, or turn gas burner down to medium-low and cook 5 more minutes. Breast meat should be 165°F and thigh meat 175°F.
Nutrition Facts : Calories 510.6, Fat 22.2, SaturatedFat 6, Cholesterol 132.2, Sodium 1353.7, Carbohydrate 32.5, Fiber 1.3, Sugar 19.1, Protein 43.1
CLARK'S BARBECUED PORK RIBS
Provided by Warren Clark
Categories Pork Pork Rib Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F. Rinse ribs under cold water. Pat dry. Arrange ribs bone side up on 2 heavy large baking sheets with rims. Brush 1/4 cup sauce on each 6-rib piece. Sprinkle each with 1 teaspoon rub. Turn ribs over. Brush each piece with 1/4 cup sauce. Sprinkle each piece with 1 teaspoon rub.
- Bake ribs meat side up 1 1/2 hours. Add 1/2 cup water to each pan. Continue baking until ribs are deep brown, every 30 minutes adding 1/2 cup water and basting, about 1 1/2 hours more.
- Prepare barbecue (medium-high heat) or preheat broiler. Grill ribs until lightly charred, about 2 minutes per side.
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