Ultimate Barbecue Rubbed Chicken Food

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

ULTIMATE BBQ CHICKEN

Steps:

• For the spice rub- mix all ingredients in a bowl.
• Store in an airtight container.
• For the sauce- put all ingredients in a saucepan, bring to a boil, stirring to dissolve the sugar (keep a screen handy- it spits).
• Reduce the heat and simmer for about 25 minutes, stirring occasionally.
• Let cool, store in the refrigerator in a tight-lidded jar for months.
• BBQ Chicken- Rinse the chicken and pat it dry.
• Sprinkle on the rub generously.
• Get your BBQ (gas or charcoal) very hot.
• If you have some hickory chips or apple chips, feel free to add them.
• When the grill is ready, put the chicken, skin side up, on the grill: if you have a charcoal grill push all your coals to one side and put the chicken on the other side.
• If you have a gas grill turn off one side and put the chicken on that side.
• You don't want the chicken over direct heat.
• Put the lid on the grill and cook the chicken for about 30 minutes, maintaining an internal temperature of 230- 250 degrees by adjusting the vents (opening the vents lets in oxygen and raises the temperature).
• If your grill doesn't have a thermometer, use an oven thermometer to monitor the heat.
• After 30 minutes, baste the chicken with apple juice.
• Continue to cook and baste until the chicken is done, about 3 hours.
• At first, the chicken will appear that it isn't cooking at all, and you will be tempted to crank up the heat.
• DON'T!
• Trust me- just keep going.
• You will think nothing is happening and wonder if this recipe is wrong, wrong, wrong.
• Just let it go- it will cook.
• Baste every half hour or so with more apple juice.
• Check for doneness at 2 1/2 hours.
• When it is done, baste each piece with the sauce and let it cook a few more minutes to let the sauce adhere to the chicken.
• Serve with more of the sauce, lots of napkins, some beer, and prepare for applause.
• Note: I was once hungry for this chicken in January (brrrr!) and with 2 feet of snow, didn't feel like trudging out to the grill.
• I made it in the oven and it turned out great.
• Just keep the oven temperature on 250 degrees, put the chicken on a cookie rack set over top of a sheet pan covered in aluminum foil.

THE ULTIMATE DRY RUB

Steps:

• Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
• Dry rub can be used right away or stored for up to 6 months.
• To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
• To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)

DRY RUBBED BBQ CHICKEN

Steps:

• In a large plastic container with a lid add 8 cups water, 3/4 cup salt, 3/4 cup brown sugar, vinegar and 1 tablespoon of the BBQ seasoning. Stir until well mixed. Add the chicken to the brine and refrigerate at least 2 hours and no longer than 4 hours
• Preheat the oven to 350 degrees F.
• Remove chicken from brine and pat dry. In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning. Rub the outside of the chicken with spice mix and transfer to a roasting pan. Add 2 tablespoons of water to the bottom of the pan and put in the oven. Roast for 45 minutes or until the internal temperature at the thickest part of the meat reaches 160 degrees F on an instant-read thermometer. Remove the chicken from the oven to a cutting board. Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter. Enjoy!

ULTIMATE BARBECUE-RUBBED CHICKEN

Steps:

• Heat gas or charcoal grill. In small bowl, mix brown sugar, paprika, cumin, garlic salt and chili powder. Rub both sides of chicken with seasoning mixture.
• Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• Serve chicken with barbecue sauce.

SPICY RUBBED BARBECUE CHICKEN WITH SECRET SAUCE

Steps:

• Mix together Spicy Seasoning Mix reserving 1 tablespoon for the Secret Barbecue Sauce.
• For the sauce combine all sauce ingredients in a small bowl; set aside.
• Wash and pat chicken pieces dry. Rub fryers with oil then sprinkle generously Spicy Seasoning Mix on all sides.
• Grill chicken, skin side down, uncovered, over medium coals for 20 minutes. Turn and grill 20 to 30 minutes more or until chicken is tender and no longer pink.
• During the last 10 minutes of grilling, brush chicken often with sauce.

BBQ'D SPICE RUBBED CHICKEN BREAST

Steps:

• Spice Mix: Blend all dry ingredients,* Coriander and bay leaf can be ground in a spice or coffee grinder.
• Chicken: rinse chicken in cold water and pat dry, season chicken liberally with spice rub.
• To cook: Start gas grill or charcoal bbq; if using gas grill, turn one side down to a low heat while keeping the other side on med/high, If using charcoal grill push coals to one side.
• Place chicken breast on the grill( away from the fire) skin side up; cover and cook for 20-25 minutes(Check to make sure there is no flare ups if using a gas grill).
• Turn chicken over onto direct heat, cover and cook for 5 minutes more or until chicken is well browned, and cooked through, enjoy.

ALL-AMERICAN BBQ RUBBED CHICKEN

Steps:

• Heat gas or charcoal grill. Using hands, gently loosen skin on chicken, forming pocket between meat and skin. In small bowl, mix remaining ingredients. Spread half of rub under skin on chicken. Spread remaining rub on top, bottom and sides of chicken.
• Carefully brush oil on grill rack. Place chicken, skin sides up, on grill over medium heat. Cover grill; cook 25 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (165°F).