Elmers Bar B Que Sauce Char Grilled Chicken Food

ELMER'S BAR-B-QUE SAUCE & CHAR-GRILLED CHICKEN

Steps:

• 1. In a large stockpot melt one stick of butter. Slice the onion thin and add to the hot butter. Slowly cook until tender with the garlic, salt, red pepper, and black pepper.
• 2. When onions are tender add the mustard and stir till dissolved.
• 3. Add the vinegar, bottle of Worchestershire, Texas Pete, apple cider vinegar, and brown sugar. Stir until well-blended. Cover the pot and allow to cook about 5 minutes not burning.
• 4. Add the ketchup and stir until blended well. Add water to the ketchup bottle about halfway. Shake well to mix leftover ketchup in it. Stir well and bring to a simmer.
• 5. Let sauce simmer stirring often.
• 6. Prepare the grill with the charcoal and let embers have a little white ash top before placing clean chicken over the coals. Grill about 30 min on skin side down first flip and grill 30 min on the other side.
• 7. Once the chicken is done, submerge in the pot of barbeque sauce and lay back on the grill. Let cook a few minutes on both sides to set in the chargrilled sauce flavor. Watch carefully as not to let burn at this stage.
• 8. We cover our grill all the way when cooking the chickens. After the chicken starts cooking, the coals will want to flame up. This is when we close the open vented grill. You should know how to adjust the airflow if you are an outdoor griller.
• 9. It is important to know this sauce is best used over chicken cooked on charcoal. It just achieves its best flavor that way. Once the chicken is done daddy would submerge the chicken into the sauce and cook a little longer on each side not to burn just to set the flavor. If you are grilling ribs and want to use this sauce, add celery seed about a tablespoon to the recipe and I don't know why daddy said so and I do it.

BBQ CHICKEN ON THE GRILL

Steps:

• Prepare the grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
• Sear a final time, then remove from heat: If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.

MAPLE BARBECUE GRILLED CHICKEN

Steps:

• Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
• Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
• Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.

GRILLED CHICKEN BREASTS WITH BBQ SAUCE

Steps:

• Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
• Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
• About 1 minute before chicken is done, brush with barbecue sauce.

BARBECUED CHICKEN

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
• Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
• Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
• Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.

BAR-B-QUE CHICKEN

Steps:

• In 10 inch skillet, heat oil; add onion and cook 2 minutes.
• Stir in tomato sauce, and remaining sauce ingredients.
• Bring to a boil; reduce heat and simmer, uncovered for 20 minutes, or until sauce thickens to spreading consistancy.
• Reserve 1/2 cup to serve with chicken.
• Place chicken on grill (or in broiler) and cook 20 minutes, turning occasionally.
• Baste with sauce and continue cooking and basting until chicken is done (about 20 more minutes).