Kansascitybarbecuedchicken Recipes

GRILLED KANSAS CITY SMOTHERED BBQ CHICKEN

Steps:

• Whisk together all sauce ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook for 10 to 15 minutes. Remove from heat and allow to cool to room temperature, about 15 minutes.
• Measure out 1/2 cup of sauce and set aside. Pour remaining sauce into a large sealable bag. Add chicken breasts to bag. Seal and refrigerate for 30 minutes.
• Preheat grill to medium heat and arrange four 12x12-inch pieces of Reynolds Wrap® Non-Stick Foil on the grill. Use tongs to transfer one chicken breast to each foil square. Discard marinade.
• Brush each chicken breast with some of the remaining 1/2 cup BBQ sauce. Top with mushrooms and onions. Fold foil around each chicken breast to enclose the chicken and veggies. Allow to cook over medium heat for 10 to 12 minutes or until chicken is tender and juices run clear or a meat thermometer inserted into the center reads 170 degrees F.
• Unwrap foil packets and place 2 slices of provolone cheese over each chicken breast so that the cheese is lying on top of the mushrooms and onions. Allow to cook uncovered 2 to 3 minutes longer or until cheese is melted. Garnish with fresh cilantro or parsley and serve.

KANSAS CITY-STYLE SMOKED CHICKEN RECIPE - (4.5/5)

Steps:

• To prepare the dry rub, combine the ingredients in a medium-size bowl. Pour 1/4 cup into a smaller bowl and pour the remaining mixture into an air-tight container. (You'll only need 1/4 cup for this recipe.) To prepare the barbecue sauce, combine all the ingredients in a medium-size bowl. Whisk until well combined. Divide in half and set aside. Preheat a smoker to 250°F. Take the reserved rub and coat the entire surface of the chicken. Truss the chicken with string. Place the chicken in the smoker and smoke for 3-1/2 hours. Brush the chicken with half of the barbecue sauce and continue to smoke for another half an hour, or until the breast of the chicken reaches 165°F. Remove the chicken from the smoker, place a foil tent on top, and let the chicken rest for 5 minutes. Remove the trussing. Serve with the reserved sauce.

KANSAS CITY BARBECUE

Steps:

• Combine all ingredients in shaker and use as "rub" on the following meats.
• Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of "rub" and lightly coat both sides of meat.
• Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don't trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.

KANSAS CITY BARBECUED CHICKEN

Steps:

• Make sauce.
• Warm oil in a saucepan over medium heat. Add onion and garlic; saute until soft and translucent ( about 5 minutes ). Mix in remaining sauce ingredients and 3/4 cup water.
• Reduce heat to low; cook for about 30 minutes, stirring frequently, until you're satisfied with the taste and the sauce heavily coats the spoon. (If thats too thick for you, add more water.) Set aside.( you can also make ahead of time and store up to 2 weeks).
• Prepare chicken. Rub with salt and a spritz of oil. Cover; let sit at room temperature for 20 minutes.
• Heat grill to medium (when you can hold your hand 2 inches above it for 4 to 5 seconds, no more, no less.) Grill one side of the chicken uncovered for about 3 minutes; repeat on the other side.
• Flip back to original side, then rotate 90 degrees, to get crisscross mark. Cook 3 minutes more, and brush on some sauce. Repeat on other side. Chicken is ready when white throughout but juicy, and sauce is a bit chewy and caramelized in spots. (for a slightly crusty surface, leave them on for an extra minute).
• Serve whole, or sliced thickly, with leftover sauce.

KANSAS CITY BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.