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| Master Recipe for Barbecuing Chicken |
| Using a gas grill can be easier because you can control the fire with the turn of a button. The |
| drawback is that you don't get as good a smoked flavor. If your gas grill has a smoke box that sits |
| on or between the burners, put wood chips or sawdust in it to give your chicken some smoky |
| flavor. Or wrap some wood chips or sawdust envelope-style in heavy-duty foil. Poke holes in the |
| top and set it on the grill's lava rocks or burner to produce some smoke. |
| 7 to 8 lb. bone-in chicken parts, cut as you like |
| 1 cup apple juice for basting |
| 1 recipe Classic Kansas City, Memphis Style, |
| or Georgia Peach barbecue sauce (see recipes) |
| To prepare the chicken -- Rinse and pat dry the chicken pieces. Sprinkle on the rub generously. |
| To prepare the fire -- Using a chimney starter, light 40 to 50 pieces of good-quality lump charcoal. |
| When the coals are glowing, transfer them from the chimney to one side of the grill. (If you don't |
| have a chimney starter, stack the charcoal around some crumpled newspaper in a pyramid in the |
| grill and light the newspaper. The coals will be hot in 20 to 30 min.) |
| If you have some pieces of apple or oak hardwood, feel free to add a couple to the stack of coals. |
| Put a small foil or metal pan full of water next to the coals. Position the grilling grate so that one of |
| the holes is over the coals so you can add coals and wood chips as needed. |
| When the coals are about 90% white, position the pieces of chicken, skin side up, on the grill |
| anywhere except directly over the coals. Cover the grill with the lid, making sure that the air vent is |
| opposite the fire. Cook the chicken for about 30 min., maintaining a temperature of 230° to 250°F |
| by adjusting the vents. (Opening the vents lets in more oxygen and raises the temperature.) Add |
| more charcoal if the temperature drops below 230°F. You'll likely need to add 15 to 20 pieces |
| about 30 min. after putting the chicken on. |
| If you're using a gas grill -- Get one side of the grill hot and arrange the chicken on the other side. |
| Close the lid and maintain the temperature of the grill between 230° and 250°F. |
| If your grill -- gas or charcoal -- didn't come with a thermometer, you can set an oven thermometer |
| on the grate near where the chicken is cooking. |
| After a half hour or so, baste the chicken with some of the apple juice. Continue to cook the |
| chicken until it's cooked through -- this will take about 3 hours -- basting it and checking the |
| temperature of the grill every 45 min. or so. As the chicken cooks, you can move the pieces |
| around the grill if those closest to the fire seem in danger of overcooking. But keep the chicken |
| skin side up for the duration. |
| Check for doneness with an instant-read thermometer after 2-1/2 hours. Cooked chicken should |
| read 165°F in the meatiest part of the thigh or breast. You'll also know the chicken is done when |
| its juices run clear after being sliced into with a knife. |
| When the chicken is cooked, pour some of the barbecue sauce into a separate container (to avoid |
| contaminating the whole batch) and brush it onto the chicken. Cook it an additional few minutes so |
| that the sauce adheres to the chicken in a sticky glaze; watch the chicken carefully at this point |
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