What happens when good barbecue goes bad? It’s one of the topics covered during this week’s BBQ video Podcast. Plus there’s a secret ingredient that’s used in most red barbeque sauces and it’s manufacturer is changing the recipe! Find out what it is as well as an enlightening gadget for the grill. This is episode 8 of the weekly video podcast formerly known as MeatheadsTV. Jack Waiboer and Bill West talk barbecue and unveil a weekly secret ingredient.
First BBQ Cookoff, Fish Sauce and Beer Butt Chicken
From http://MeatheadsTV.com Episode 004 with Jack Waiboer and Bill West discussing barbecue questions about how to prepare for a first barbecue competition and fishy secret ingredient and a Beer Can Chicken gadget.
We’ve teamed up with the best cooker we know… three time SC State Champion Jack Waiboer to get together an BS about barbecue, beer, meat and cookin’ once a week. Jack’s also the founder of Carolina Pitmaster’s Cooking School. Hopefully it’s fun for BBQ fans and you can learn a bit from the beer we share together.
We’ll take questions, share a “Secret Ingredient,” a cool BBQ Gadget, and see what competitions are cookin’.
Episodes will post Wednesdays and we’re always up for show suggestions and questions. But hey – it’s our first time… be gentle! Post them here as comments and make sure you FAN us on Facebook and subscribe via iTunes.
Here’s quick sample… head to MeatheadsTV.com or iTunes for more!
Grilling the Ultimate BBQ Chicken
By Richard Calvin Myers
You don’t have to be a grilling pro to cook like one. So many recipes on the grill only call for a few things to make them phenomenal: fresh ingredients, the right seasoning, and proper cooking time. Just three little things to remember and your food will surprise everyone. One of the most versatile foods in the entire world is chicken. This fine feathered friend of ours has been prepared thousands of ways over hundreds of years. One of America’s favorite ways to eat chicken is barbequed. It’s so simple and delicious, yet people tend to get the formula wrong and their chicken comes out tasting like rubber smothered in ketchup.
The first thing people do wrong is overcook the chicken. They leave the poor little pieces of chicken on the grill for hours until there’s nothing left but dehydrated meat and bone. You want to cook your chicken only to 170 degrees, never more. The idea is to let the chicken rest. Carryover heat will increase the temperature to 180 degrees, the safe point at which you can eat chicken. Chicken will remain juicy as long as it’s not overcooked. Don’t worry about drying it out. As long as it cook it the proper length of time, it will be just fine.
Ultimate BBQ Chicken:
This BBQ chicken recipe is really simple and super delicious. The first thing we’ll want to do is to go shopping. I personally like chicken thighs for this recipe, but you can choose what you wish. Make sure to grab a bottle of your favorite BBQ sauce. The trick here is in the seasoning, we won’t need to make a fancy sauce for these. The seasoning consists of salt and pepper, garlic powder, onion powder, paprika, rep pepper, and some old bay seasoning. Whatever you don’t have already, pick some up.
We want to start the night before you grill and begin to season the chicken. We’ll need to make a quick spice rub. To do this, take two tablespoons of salt and black pepper, 1 tablespoon of garlic powder, onion powder, paprika and old bay, and a ½ teaspoon of red pepper. Combine all these ingredients in a bag or a container, and that’s it. Wash the chicken pieces and let dry thoroughly. After they’re completely dry, rub the chicken liberally with the seasoning. Wrap your chicken in foil or plastic wrap, place in a leak-proof container, and let it sit overnight. Be careful to never cross contaminate when dealing with raw poultry.
On the day you’re ready to grill, cut your burners on medium heat. After your grill heats up, oil the racks well and place your chicken pieces skin side down. Once they start to cook, close the lid. Check on them every 5 minutes or so to make sure they’re not burning. All together, we want to give them 15 minutes on the skin side. After that, turn over and repeat the checking and waiting process. Let them go for another 15 minutes and them begin to sauce your chicken.
Saucing is the last step. Make sure you keep a close eye on your chicken, the BBQ sauce will burn quickly due to its high sugar content. After you finish saucing one side of the chicken and turning it over, the pieces should be ready to turn back over after saucing the opposite side. They should only take about 3 minutes on each side to cook the sauce on. Be careful taking the chicken pieces off of the grill. This recipe is really simple. It’s all in the seasoning. These seasonings play very well with chicken, especially BBQ. The paprika has a nice, deep smoky taste. This recipe will be a hit with even the toughest crowds.
Richard Myers is the contributing author for this website and is an acknowledged expert in the field of grilling. He can be found on the internet at: http://www.TheGrillingCoach.com