Shenandoah Valley Style Barbecue Chicken Food

SHENANDOAH VALLEY STYLE BARBECUE CHICKEN

Steps:

• Combine all marinade ingredients in a zip-top bag. Reserve 1/2 cup marinade.
• Add chicken, massaging liquid into the meat. Refrigerate 4 to 8 hours.
• Soak 1 cup of hickory chips in water at least one hour.
• Let chicken stand in the marinade at room temperature one hour.
• Drain the chips and place in a the smoker over indirect heat (place in the front of the grill). Use the other burners to heat the grill to 450-500 degrees. When smoking, turn off the middle burner. Place the chicken, skin-side up over indirect heat. Maintain temperature at 375-400. Baste and turn the chicken as necessary, 30-40 minutes. End with the chicken skin-side down to brown the skin. For crispier skin, cook the chicken over direct heat 3-5 minutes. Internal temperature 165.
• Source: Washington Post 8/28/16

SHENANDOAH VALLEY BBQ CHICKEN

Steps:

• Mix the sauce ingredients well. Begin with chicken at room temp and place skin side up on the grill and allow to begin cooking slowly. Turn and baste with sauce allowing it to puddle in the cavity. Turn and baste frequently to prevent burning and to maximize the sauce flavor in the meat. Slower is better for this recipe. The chicken should be completely done and the leg joint should break easily. Skin will be lightly browned and not burned if you are careful with the grill. You can serve immediately, but taking the next step will infuse more flavor. Place each half of hot chicken on a piece of aluminum foil, sprinkle with more sauce, and wrap tightly. Pack the halves together in a cooler or low oven to keep warm for about 30 minutes. The chicken will steam making it moist with even more flavor. To reheat a foil wrapped half - open foil and put 1 tablespoon of sauce, or just use a tablespoon of cider vinegar, in the cavity. Rewrap and warm in oven. It will taste almost hot off the grill.

VIRGINIA BARBECUE CHICKEN

Steps:

• Mix all ingredients, except chicken. (I've found a hand blender helps keep it from separating as much.)
• Use a small amount to marinade about 5-10 chicken halves or 12-20 drumsticks for a couple hours or over night.
• Grill over very medium coals until pieces test done, basting often.
• It works best if you use a grilling pit and allow it to slow cook for a couple hours.

SHENANDOAH VALLEY APPLE-NUT CHILI

Steps:

• Preheat oven to 350°.
• Place pork in a uncovered baking pan; roast for at least 1 hour, until cooked through (don't turn it and don't season it as it cooks).
• When cool enough to handle, cut the meat into bite-size pieces.
• Place the chiles in a large heatproof bowl; cover with boiling water; let stand 30 minutes until soft; then seed and stem them.
• Put chiles in a food processor.
• Peel, core, and quarter one of the apples and add it to the chiles along with 1 cup broth and peanut butter; puree until smooth; set aside.
• In a large pot, saute onions in oil until soft; add in chile puree, ginger, mustard, salt, brown sugar, and cider.
• Stir and bring to a simmer; add in pork along with remaining ½ cup broth, if needed to keep the mixture good and moist.
• Cook and stir until the pork is warmed through.
• Dice the remaining apple and mix it with the scallions; use this garnish to top each serving of chili; may serve with or over rice.

SHENANDOAH CHICKEN

Steps:

• Heat a large skillet to medium high and add half of oil.
• Saute peppers and onions until tender crisp. I like mine to slightly caramelize on the edges. Remove and set aside.
• Add rest of oil to skillet and add chicken, sprinkle with Creole seasoning.
• Note: The amount of seasoning you use is going to depend on the heat level of the spice blend you have and how hot you like it. I season the chicken until it is slightly more spicy than I like it because the sweet and sour sauce along with the pepper/onion mixture greatly cuts the spice. But by all means, go conservative, you can always add more later.
• Brown the chicken until cook and no longer pink.
• Add the peppers and onions back in and then the sauce.
• Cook until sauce is heated through.
• Taste and add more Creole seasoning if necessary.

SHENANDOAH VALLEY APPLE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease pan and shake sugar in it until the sides and bottom are well coated.
• Combine oil and sugar until well blended.
• Add eggs, beating well after each addition.
• Mix in vanilla.
• In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
• Slowly add flour mixture to the sugar mixture.
• Add the apples and nuts.
• Pour batter into pan and bake at 325 degrees for 1 hour and 45 minutes.
• **Note: You may notice that this batter will be quite thick.