The Ultimate Barbecued Chicken Tylers Ultimate Recipes

TYLER FLORENCE'S ULTIMATE BARBECUED CHICKEN

Steps:

• Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag.
• Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
• Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a smoky taste.
• Add the onion and garlic. Cook slowly without coloring for 5 minutes.
• Add the remaining ingredients, give the sauce a stir, and turn the heat down to low.
• Cook slowly for 20 minutes to meld the flavors.
• Cook the chicken as follows: Preheat an outdoor gast or charcoal barbecue to medium heat.
• Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface.
• Remove the chicken from the brine, pat the chicken dry on the paper towels.
• Arrange the chicken pieces on the preheated grill and cook,turn once mid way, and cook for a total of 15 minutes.
• Serve with extra sauce.

THE ULTIMATE ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.
• Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
• Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
• To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.
• Difficulty: Easy
• Serving suggestion: roast potatoes, watercress and gravy.

THE ULTIMATE JERK CHICKEN

Steps:

• Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
• Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
• Preheat grill to high.
• Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
• Preheat oven to 300 degrees F.
• Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.
• Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-jerk-chicken-recipe/index.html?oc=linkback.

TYLER'S ULTIMATE MEATLOAF

Steps:

• Preheat the oven to 350°F.
• Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes.
• Add red peppers and cook them for a couple of minutes until soft. Add tomatoes.
• Stir in the parsley, ketchup and Worcestershire; season with salt and pepper.
• Simmer relish for 5 minutes then remove from the heat.
• Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
• In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper.
• Squeeze the excess milk from the bread and add the soaked bread to the meat mixture.
• Transfer the meat mixture to the center of a lightly oiled cookie sheet and form into a log (around 9 x 4-inches).
• Coat the top of the meatloaf with another 1/2 cup of the tomato relish and then lay the bacon across the top lengthwise.
• Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm, rotating the meatloaf periodically to ensure even browning.
• Remove the meatloaf from oven and let it cool a bit before slicing.