How to grill bbq chicken for perfect results: method 1
- When ready to grill, brush the chicken pieces with olive oil and place on the grill skin side down. Cover the grill and cook until the skin browns and shows those lovely grill lines, approximately 5-8 minutes. Do keep an eye on the grill in case of flare-ups.
- Turn, and brush the browned side with barbecue sauce; cook another 5 minutes.
- Continue to turn and brush with sauce every few minutes until the sauce is caramelized to taste, and the chicken is well done (internal temperature of 160 F). Note: Tomato-based barbecue sauces contain sugar and will burn quickly. If using one, watch carefully and turn frequently at this stage of cooking.
Should you not follow these instructions, see the video below for the humiliation that may result:
[youtube:http://www.youtube.com/watch?v=PFcIjpT-DuQ 550 415]Or, you can see the actual results.
hahahaha. That was great. Your kids made me laugh.
However, YOU’RE FIRED.
Just kidding.
Nah, I’m serious.
Aww shucks, just joshing around (right eyebrow raised)
“Is that like doodoo or something?”
“I see the good part right here. He just put some nasty stuff on it.”
Priceless!
Does Not get better than that !!
p.s i here they arte hiring at the bankrupt Kentucky fried chicken place dow the street
hi-sterical 😮
cute little right-wingers-in-training 😉
lol…not so much Juice. Perhaps the older one. The younger one is an arteest…you know how that goes!
BBQ chicken trash talking – serious stuff
Fly is a southerner in training. We can’t have him moving down here, cooking like that.
Chicken first – ribs later. Gotta work his way up the food chain.
Sheese, some good fatty ribs would have lit his back yard up! You’d have seen it from space!
Wood
Mrs Fly will tell you about my unfortunate battle ribs at the annual dinner. It shall not be mentioned here on this blog.
‘specially if he cooked ’em with a brown sugar sauce instead of with a dry rub like God intended. Prolly would have taken care of the whole mosquito issue tho….
We did a pork loin this weekend with an adaptation of gunner’s dry rub. It was delicious.
the most important step in cooking BBQ chicken is BRINING the chicken for at least an hour. http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf
Thank me later.
We always brine the turkey. Never tried it with chicken.
You’ll love it. Also, you’ll never taste a better pork chop than one that has been brined.
the key is to brine, then pat completely dry, and then use a dry spice rub, not sauce. you can dip in sauce if you must, but don’t cook with the sauce. the brine process gives you all the marinade you will need.
We almost always dry rub, unless we are feeling lazy. We like lots and lots of different pepper in our dry rubs. Can’t find anything in the stores that we like so it is always from scratch.
my standard:
Gunners’ Dry Rub
Combine the following:
1 tbsp cumin
1 tbsp coriander
1 tbsp chili powder
1 tbsp smoked paprika
1 tbsp brown sugar
¼ tsp cayenne
Is that recipe per wing or per rib?
that could take care of 4 pork chops, maybe a rack of ribs. you can always add more. its just equal parts of the first 5 and then a 1/4 part of the cayenne (unless you’ve got big balls).
MY recipe is chicken +flamethrower, while watching teevee.
lol…
GOT depressed , SO I HAD TO WATCH THIS AGAIN !…FUNNY , FUNNY 1
Thanks…glad it is uplifting!
very cute kids, made me laugh