Rob333 your BBQ Chicken recipe from the dinner thread

eld6161

5 years ago

It looks really delicious. Would you mind sharing how you make it?

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rob333 (zone 7b)

5 years ago

last modified: 5 years ago

Thanks! Baked leg quarters at 350 for 30 minutes, finished it on the grill over indirect heat (with bottled sauce). Really not what you wanted, probably.

(Not unlike Sue's Roadhouse ribs, except that is freaking awesomely great sauce:

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
Cookingrvc (Sue) )

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Comments (12)

glenda_al
5 years ago
Not trying to overide Rob's recipe, but equal amounts of cola and ketchup makes a great bbq sauce.
eld6161 thanked glenda_al
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Elizabeth
5 years ago
last modified: 5 years ago
I grill my chicken entirely on the grill. I keep the heat very low ( most important) and lay a large piece of heavy foil over ¾ of the rack, turning the ends under on each end to keep it secure. I coat the foil heavily with olive oil and place the seasoned chicken pieces skin side down for half an hour or so ; then flip them over for another half hour or so, checking the internal temperature. B-B-Q sauce the last 10 minutes.

P.S I like Sweet Bay Ray's sauce
eld6161 thanked Elizabeth
OutsidePlaying
5 years ago
I also cook mine in the grill, similar to the way Elizabeth cooks hers. And I usually make my own sauce, a big batch at a time. If I don’t have any on hand or time to make it, I also use Sweet Baby Ray’s.
eld6161 thanked OutsidePlaying
Elizabeth
5 years ago
Ketchup and grape jelly make an interesting sauce also. Sounds weird, I know.
nicole___
5 years ago
Rob..... thanks for the recipe. My husbands a nut for chicken and I'm a BBQ lover. I'll try it, 30 minutes in the oven @ 350...then grill it w/ sauce. Cool!
rob333 (zone 7b)
5 years ago
I have a hard time cooking chicken on the grill because I want to keep the skin on, which makes the flames reach higher and higher, fighting it all the while. This is what works for me, and truly, Sue's is what gave me the idea. Half and half. Maybe you can just cook it like Elizabeth and Outside cook theirs? I'm just terrible at it ;)
Jasdip
5 years ago
last modified: 5 years ago
I can't barbecue for the life of me, and really don't enjoy it. I like baking/roasting in the oven. I'll put the sauce on and crank up the heat or under the broiler for a few minutes. I have 2 bbq sauces that I make, this might now be a third except that I don't like liquid smoke nor do I buy whiskey LOL
nicole___
5 years ago
Rob....baking is easier and less mess.....that's better for me ! Grilling with foil is a lot to watch over and clean up. I too want to leave the skin on. It looks DELICIOUS! (it's supposed to rain & snow the next 3 days...the less time I spend outdoors is better too.....we have a covered deck...but it's freezing COLD out there)
rob333 (zone 7b)
5 years ago
last modified: 5 years ago
jasdip, I just buy one of those "airline" sized and it lasts forever. I don't think leaving out liquid smoke would make it unpalatable. It's a really good sauce.
yeonassky
5 years ago
I don't use liquid smoke out of sheer paranoia. I read this quite a while ago so will link it but not sure whether it really says anything that anybody would be surprised of. Apparently Scotch whiskey imparts a smoky flavor which is a good substitute for liquid smoke without the carcinogens. I just avoid the whole thing by not using either alcohol or liquid smoke. I do all of my "grilling" in the oven. With the fans on high.

https://www.hopkinsmedicine.org/news/media/releases/cancer_biologists_find_dna_damaging_toxins_in_common_plant_based_foods
Elmer J Fudd
5 years ago
last modified: 5 years ago
Ribs and chicken are two of my favorite things to BBQ/grill. Whether with charcoal or gas, both need a fair amount of time to cook using indirect heat, maybe 50-70% of the total cooking time. If with charcoal, you need a BBQ with a lid. Put the coals on one side only and use the other side for indirect heat. With a gas grill, same thing, heat it up and then turn off one section of burner.

You can "sear" the outside of the meat at the beginning or the end or a little of both (needed for BBQ sauce), it's the same. Then move the meat to the indirect section. I use soaked wood chips to add to the flavor.

Add sauce only at the end and then give it a quick hit to the direct side. The sugar most have will burn quickly. Use a thermometer with chicken to make sure it hits 160 degrees.

To avoid sticking, clean the grill first with a wire brush after it's very hot. Oil it just before putting the meat on, using a paper towel dipped in vegetable oil that you hold with tongs. Some fish can stick when doing this but usually nothing else will.

Another approach instead of oiling the grate is to lightly brush the raw chicken with mayonnaise. Doing so adds no flavor but its water/oil emulsion will prevent sticking. Same thing usually works with a skillet, like a cast iron one, to avoid using too much oil.

(PS - I like liquid smoke in some sauces. It's not needed if you're using bottled sauce or a sauce of your own concoction using bottled sauce as a base)

Rob333 your BBQ Chicken recipe from the dinner thread

rob333 (zone 7b)

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