A good reciepe for bq chicken?!


Question: The best way we like BBQ Chicken is done with a beer can.
Take 1/3 of the beer out of the can and then place the whole chicken over top of the beer can..........place this in a good heavy pan. Spray the chicken with PAM and use lemon pepper or seasoning salt. Turn only one side of your BBQ on (medium heat; place the chicken on the opposite side, that is not lit. For a large chicken it takes about 3 hours. Turn the chicken slightly every 45 half hour. You get a golden brown, very moist chicken.
*Note: You substitute beer for any kind of soda or mix up red or white wine in an empty soda can.


Answers: The best way we like BBQ Chicken is done with a beer can.
Take 1/3 of the beer out of the can and then place the whole chicken over top of the beer can..........place this in a good heavy pan. Spray the chicken with PAM and use lemon pepper or seasoning salt. Turn only one side of your BBQ on (medium heat; place the chicken on the opposite side, that is not lit. For a large chicken it takes about 3 hours. Turn the chicken slightly every 45 half hour. You get a golden brown, very moist chicken.
*Note: You substitute beer for any kind of soda or mix up red or white wine in an empty soda can.

Do u mean BBQ?

I think the best BBQ chicken is the one that has been marinaded in BBQ sauce, maple syrup, ginger, garlic and cinnamon for about 5 hours and then bbqed till they are fully cooked.

if you marinade in sauce you will burn your chicken.

Pre cook your chicken in beer or dr pepper til its almost done then take it out and dry it off and cover with spices cook on the grill or under broiler then cover with sauce the last five minutes ......then eat.

I just throw mine in my Dutch oven and let it work its magic.
Here is a great BBQ sauce recipe. Make the sauce first in a Dutch Oven and Mix it in with raw chicken for 45 minutes and it will be the best you ever had!


Memphis Magic BBQ Sauce

Recipe By : Smoke and Spice by Cheryl and Bill Jamison

Ingredients
3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
? Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash Tabasco sauce


The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.

In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.

Put in the blender some salt, garlick, hot peper, frech tomatoe.,maple syrup, dip the chicken in during 10 minutes.
It is sooo good.

Place chicken pieces in a crockpot, douse w/ a bottle of bbq sauce, and simmer on LOW for 6-8 hours, covered.

Or, try this:

BBQ CHICKEN (quick & easy)

2 chickens, cut up
1/4 cup butter
3 cloves of garlic, minced fine
1 large onion, chopped
1 cup ketchup
2 T. Worcestershire sauce
1/4 cup cider vinegar
1/4 cup sugar
1 tsp Creole seasoning, or salt
1/2 cup water
1/2 t. savory

Brown the chicken in your cast iron skillet in the butter.

Remove chicken and place in a baking pan/dish.

Add the garlic, onion, ketchup, worcestershire sauce, vinegar, sugar, seasoning, water and savory to the butter in the frying pan.

Mix well, then pour over the chicken.

Cover with foil and bake in 350oF oven for about 1? hours until done. Baste and turn several times during baking.
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Crystal's BBQ Chicken

3/4 cup white vinegar
1/4 cup water
1 Tbsp. Tabasco sauce
3 Tbsp. sugar
? cup vegetable oil
1 Tbsp. salt
1 Tbsp. dry mustard
1 Tbsp. Worcestershire sauce
cut up fryer chicken

In a large stockpot, combine first 8 ingredients. Bring to a boil. Add chicken pieces and cook until tender. Remove chicken pieces to a hot grill and continue to cook until juices run clear.
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Jack's Old South BBQ Chicken

4 (3 to 4-pound) chickens, halved
Jack's Old South Meat Marinade, recipe follows
1 cup apple juice
Jack's Old South BBQ Rub, recipe follows
Jack's Old South Competition Vinegar Sauce, see recipe

Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.
Preheat the oven to 300oF.

Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.

Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.

Jack's Old South Meat Marinade:
2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
? cup olive oil
? cup lemon juice
2 Tbsp. hot sauce
? cup apple cider vinegar
? cup salt
Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool. Yield: 12? cups

Jack's Old South BBQ Rub:
? cup brown sugar
? cup sweet paprika
? cup kosher salt
3 Tbsp. black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper
1 tsp dried basil

Combine all ingredients and mix well. Yield: 3/4 cup

Jack’s Old South Competition Vinegar BBQ Sauce:
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 to 2 teaspoons cayenne
1 to 2 teaspoons ground black pepper

Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months in refrigerator.

--Sara's Secrets, Food Network
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Ina’s BBQ Chicken

2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
1 recipe Barbecue Sauce, recipe follows

Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.

Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

--Ina Garten
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