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Huli Huli Chicken How To
Salt The Chicken Under the Skin
By Gary Nicolassiand Maria Nicolassi
Are you in the mood for trying something different on your grill? Want something that is fun to cook, delicious to eat and that will impress you, your family and your friends? Well then, do we have something for you. Don’t look now, but straight from the islands it’s Huli Huli Chicken coming your way!
“Huli” is the Hawaiian word for “turn.” Ernest Morgado “invented” Huli Huli chicken in 1955 when barbecuing a batch of chicken for some farmers using his mother’s marinade recipe. It became such a hit that he registered the trademark with the Territory of Hawaii in 1958 and with the US Government in 1965. Morgado cooked the chicken between two grills and when one side was done someone would shout “Huli” and the grills would be flipped over.
The dish has become legend in Hawaii where it is often sold at charity fundraisers. It has also launched many commercial sauce brands and has even inspired a song called Huli Huli Chicken by the group The Barefoot Natives.
Fortunately, you don’t need to use two grills do you your own backyard version of this great tasting dish (although we highly recommend shouting “huli huli” when you turn the chicken). Instead, a charcoal burning barbecue will work quite nicely – we use a Big Green Egg, for example. You will need to get some mesquite chips, if you don’t already have some, and then the ingredients for the following recipe:
One cut up chicken
1/2 cup frozen pineapple concentrate
1/2 cup soy sauce
1/4 cup catsup
1 piece of fine grated ginger
3 cloves of crushed garlic
3 Tablespoons of brown sugar, packed
1 tablespoon of rice vinegar
Mix up the ingredients and use about half to marinate the chicken for at least an hour. Reserve the remainder to baste the chicken when it is on the grill. Meanwhile, soak the mesquite chips in water for about 20 minutes. Heat your barbecue to the 300 to 350 degree range, apply your pre-soaked mesquite chips and proceed to turn and baste the chicken every 5 minutes until it is done – about one hour. Oh, and don’t forget to shout “huli huli” when you turn the chicken!
Once you taste Huli Huli Chicken, you will understand what the fuss is about. The chicken is tender, succulent and flavorful without being overpowering. When we have it, the chicken is eaten clean down to the bone. It really is that good! It also lends itself well to entertaining – for example you can use it as a centerpiece for your own Luau. Don’t feel like entertaining? Then use it to give yourself or your family a night of fantasy and fun. Dial up some Don Ho on your iPod, put on that DVD of Elvis in Blue Hawaii, mix up a Mai Tai or other such suitable libation and voila, you have a made-to-order Hawaiian vacation without the expense or hassle of the travel!
Gary and Maria Nicolassi are a husband and wife writing team that author two blogs:
http://apackageatthedoor.blogspot.com/
http://biggreeneggatthedoor.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Gary_Nicolassi
http://EzineArticles.com/?Huli-Huli-Chicken&id=6572032
BBQ Superstars and Baking Bacon
From http://GrateTV.com How to compete with a BBQ dessert, plus a sugarcane cutter for the grill and a secret ingredient that don’t shake like Jam. ;Hosted by Jack Waiboer and Bill West 01/05/11
Slow Cooker BBQ
Tricks for How To BBQ A Whole Chicken On A Rotisserie
Author: Larsen Markston
Rotisserie chicken from the grocery shop is becoming a delicious last minute meal. It really is delicious, but if you discover how to BBQ a whole chicken on your own rotisserie you will understand how significantly greater it tastes with not significantly additional work than the trip to the grocery. You are going to have to have a grill which has a rotisserie, a whole chicken, butter or olive oil with seasonings, and about 1-1/2 hours of cook time to get a yummy home-cooked chicken.
The initial action is setting up your rotisserie on your grill. You can find rotisseries made for both gas and charcoal grills. Follow your manufacturer’s directions and make guaranteed that it rotates freely and is ready to go. Locate a drip pan with about 1/2 inch of water within the grill to catch excess fat drippings and prevent flare ups and to add moisture to the roasting chicken. Fire up the grill to high and let it to heat up while you prepare the chicken.
Rinse the chicken inside and out with cold water. Get rid of the giblets and excess fat, I prepare those up separately for my kitties to be a special treat. Pat the chicken dry inside and out using a paper towel. It is possible to rub butter and salt inside the cavity or include some garlic or onion if you like for additional flavor. You are likely must truss the chicken if your rotisserie is a spit with out a basket. To truss the chicken you need to tie the legs and wings to each other so they will not flop around in the course of cooking possibly getting burned or throwing the spit off center. The least complicated solution to do this really is with heat-proof butchers twine or non-coated wire.
After the bird is trussed it’s set being spitted on the rotisserie. Slide the spit through the entire body in the chicken and make certain the pronged pieces at either end of the spit are secured to the chicken. These are to enable the chicken to turn using the spit so the chicken cooks evenly on all sides. Place the spit on the grill according to the manufacturer’s directions and you’re prepared to go. Turn off the burner or move away the charcoal directly beneath the chicken so the high temperature is less direct.
Baste the chicken every 20 minutes to 1/2 hour with butter or olive oil mixed with whatever seasonings you like. You would like to let the chicken cook on it’s very own for your most part. Leave it alone and don’t lift the lid of the grill any more than you must letting the heat out. In the event you like to use a glaze being a finishing touch, apply it during the very last 10 to 20 mins of cooking.
The full preparation sounds far more complicated than it really is. After you find out how to BBQ a whole chicken, the set up time is really a snap. The cooking time will depend on the size of the chicken and the heat of the grill. When the chicken is on the rotisserie and cooking, it needs minimal attention and enables the cook to tend to the rest of the meal, the guests, or just set your feet up for any bit and enjoy the cooking smells.
Article Source: http://www.articlesbase.com/cooking-tips-articles/tricks-for-how-to-bbq-a-whole-chicken-on-a-rotisserie-2912331.html
About the Author
I don’t cook in BBQ competitions, but sure do enjoy grilling for my family and trying out new recipes. For more ideas and recipes for Competition BBQ recipes visit BARBECUECOOKBOOK.INFO
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