Barbecue Tricks

BBQ Tips and Tricks

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BBQ Chicken Done Crispy – Barbecue Tricks

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. Some competition guys will remove, chill and shave the skins for chicken thighs… that’s a lot of work.  Here’s a different method. I think it retains more fatty flavor too.

Salt The Chicken Under the Skin

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

The secret is in salting the pieces (you can spice the salt a bit see recipe below).
I call it a dry brine.  Rub your spice blend into the meat UNDER the skin and lightly on the skin surface on all sides.  Thenplace the pieces on a pan uncovered in the refrigerator to dry fro four hours.  You can experiment with the time if you want but it has worked repeatedly for me with different sized pieces.
After four hours remove and if ther is any moisture on the pieces of chicken blot with towel (I did not see any when I did the video).
I used a water pan smoker (Brinkmann Gourmet Charcoal) and cooked low (about 270 degrees) for about an hour with pecan wood smoke (wood chips).   The result was a golden brown crispy skin that is tought to find without a rotisserie.
bite thru skin chicken

Crispy Skin BBQ Chicken

Internal temp was over 160 so after a quick slather of a sweet sauce I lowered the grate (use the bottom of the smoker without the middle piece or fire up your grill to HIGH) and seared the pieces over a direct high heat.    Pay attention here this process is quick and flame ups happen quickly.
Be prepared to remove from the grill at any point.
The result was a crispy – bite through – succulent batch of bbq chicken.   See the result in the video and “thumb it up” and subscribe if you like.

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.

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Must See For Fall: Acorn Squash Recipe

grilled pumpkin

 

When the weather gets cooler the grill calls for more seasonal vegetables like squash and maybe a few root vegetables.   Here’s an acorn squash recipe and BBQ technique that is a lot of fun for Fall and especially Halloween Pumpkin carving time.

GrateTV’s Jack Waiboer uses a basic stuffing to make this fantastic Acorn Squash recipe on the grill.  In fact we use “golden acorn squash” (the ones that look like tiny pumpkins) to create what I call a personal pan pumpkin without the pan.  Or as Jack says, “a one dish meal without the dish!”

The acorn squash halloween recipe is super easy and with the addition of a good sausage it’s hearty too.   Full breakdown at GrateTV.com Squash Recipe HERE  — Like this stuff?  Please Comment Like and Share.

 

 

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Boiled Peanut How To

timbos peanutsWhat is a Southern Boiled peanut you ask?

A boiled Peanut is a unique salty snack that is popular in the American South.  It’s often cooked on propane gas in a large pot outdoors and is a natural partner for all sorts off BBQ.

In the weekly web show GrateTV we give the basic peanut recipe of salt water and peanuts a closer look.

Make the water “as salty as the sea,” suggests Carolina Pitmaster Jack Waiboer.  We also discover the common use of dry unsalted raw peanuts as well as raw green peanuts.  Spanish peanuts may be your preference over Virginia Peanuts.

boiled p-nuts

 

 

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Tailgate Recipes – GrateTV

recipe pickle spearIf you’re planning a tailgate party you may be looking for some fun tailgate recipes to fill up hungry guests.

GrateTV tackled football party food recently and came up with two Tailgate Treats worth trying.   They call tailgate recipes Bacon Wrapped Spears and Rods.    It’s affordable too.   A pickle recipe and a pretzel recipe.

Start with a sweetened and spicy bacon wrap that we call Pig Candy and simply wrap the bacon around zesty pickle spears and pretzel rods.     Fire them up on the grill and you’re good to go.   Watch the pickle recipe in action below or HERE on YouTube or get the full step by step at the GrateTV Tailgate Recipe page.

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Breakfast BBQ Recipe -Avocado

egg

 

 

 

Here’s a breakfast recipe idea from the archives of our weekly Web BBQ and Grilling Show: GrateTV.

In just a few minutes we fire up live and hot hardwood charcoal and nestle a half avocado in the coals.  Add and egg and bacon and it’s the start of a protein rich breakfast that would make Atkin’s dieters proud.

avopic1

 

 

Our review: Make sure you to cover with foil to assist the cooking of the egg and consider some toast if you can spare some carbs.

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Sizzling Weekly BBQ and Grill Show | GrateTV

Take a look at the sizzling new “sizzle” reel for GrateTV and remember to keep checking back to GrateTV: New Episodes Every Thursday!

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Check out over 200 videos and recipes at http://GrateTV.com

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GrateTV is a short-form, educational web series focused on making barbecue fun! We release a new episodes every week typically originating from the LowCountry of South Carolina “the Birthplace of American BBQ.” Each episode is brief – about a beer in length. Our focus is on fun but easy barbecue tips and tricks plus entertaining information.

Category
Food Home & Garden Learning & Education
Starring:
Jack Waiboer and Bill West
Written by:
Waiboer/ West
License
Standard YouTube License

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BBQ St. Patrick’s Style

corned beefIt wouldn’t be St. Patrick’s Day without Corned Beef and Cabbage.   The beef brisket is the same you’d start with when smoking a brisket Texas style… but then you cure and pickle it.  Or just buy it already “corned.”  That works too.  Take a look at how GrateTV’s Jack Waiboer does it and try your luck o’ the brisket this week.

[button link=”http://www.youtube.com/watch?v=KbrbSyGbsr4″]Watch Corned Beef on YouTube[/button]

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GrateTV: New Episodes Every Thursday!

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Subscribe on YouTube (never miss a video!) http://www.youtube.com/subscription_center?add_user=BarbecueTricks&feature=creators_cornier-

Facebook: http://facebook.com/gratetv

Twitter: http://twitter.com/barbecuetricks

Check out over 200 videos and recipes at http://GrateTV.com

– – – – – – – – – – –

GrateTV is a short-form, educational web series focused on making barbecue fun! We release a new episodes every week typically originating from the LowCountry of
South Carolina “the Birthplace of American BBQ.” Each episode is brief – about a beer in length. Our focus is on fun but easy barbecue tips and tricks plus
entertaining information.

Category
Food Home & Garden Learning & Education
Starring:
Jack Waiboer and Bill West
Written by:
Waiboer/ West

 

 

 

GrateTV

Chicken Pops and Daylight Grilling Time

BBQ FeastTime is ready to change again and despite what some say we think more daylight is the perfect event to kick off grilling season.  To celebrate we fire up an entire meal all on the grill and have family in to chow down.  take a look at the fun HERE and above and get recipes and more from the weekly webisode HERE.

We BBQ chicken pops, pepper poppers, and rotisserie pineapple.

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