Barbecue Tricks

Tip/Trick 1 – Whack It

First use that hammer thingy you’ve seen around kitchens for years.  The good old fashioned way to beat the raw beef into “submission.”   You’re almost pre-chewing it… but in the end your BBQ will still look pristine.   The thicker the cut the more you can

London Broil

hammer it.  Another trick  I show in the video is to wrap the slab in plastic to avoid shirt staining splattering.

Tip/Trick 2 Marinate

Tip/Trick 3 Go Against The Grain

Crispy skin on BBQ chicken can be a  tricky thing.   The slow roasted fat-rendering is just not something our fast paced world takes care to do.  Plus if you’re attempting to slowly smoke poultry a lot of times you can end up with a rubbery skin.

Salt The Chicken Under the Skin

Here’s a trick to control the barbecue chicken.   It’s easy but takes a bit of time.   Four hours prep time to be exact.

Crispy Skin BBQ Chicken

Crispy BBQ Chicken

Ingredients:

1 whole cut-up chicken

Pecan wood chips for grilling

Dry Brine Ingredients:

2 tsp salt

2 tsp garlic powder

1 tsp ground black pepper

Lip-smacking Homemade BBQ Sauce Ingredients:

2 Tbsp vegetable oil

1 large clove of garlic, minced

1 medium onion, minced

1 Chipotle pepper, minced

1 tsp chili powder

1/4 tsp Cayenne pepper

1 cup ketchup

2 Tbsp Dijon mustard

5 Tbsp dark molasses

3 Tbsp Worcestershire sauce

½ tsp fresh ground black pepper

2 tsp hot sauce

Mix 2 tsp salt and 2 tsp garlic powder together and spread on outside of each piece of chicken as well as underneath the skin. Place in the refrigerator for about 4 hours. This brining technique will produce a crispier skin while preserving moisture in the chicken during grilling. Put the chicken on indirect heat in a charcoal smoker and cook low and slow for about one hour, adding wood chips as necessary for flavor. I use pecan wood. While that is cooking, make the sauce. Heat oil in a deep sauce pan and add garlic and onions until they soften.  Add Chipotle pepper and heat for 20 seconds before stirring in the remaining ingredients.  Cook on low heat for 20 minutes until thickened.  When cool, strain out onion and garlic “chunks” if desired. After smoking for about an hour, move chicken to direct heat, cover generously on both sides with barbecue sauce. Cook for about 10-15 minutes turning constantly to char, basting with more sauce. Be careful as the sugar will burn, so move pieces as flare-ups occur. Serve with additional heated barbecue sauce on the side.