Weekend Today in New York segment: Meat & Gin – the perfect pairing for your summer BBQ. Featuring Bombay Sapphire Master Mixologist, James Moreland and Executive Chef, Antonio Prontelli of Rock Center Cafe in New York City. Watch Moreland prepare Sapphire Collins cocktails, the perfect drink for summer which compliments the sliced steak, seasoned with a Sapphire-inspired botanical rub of Juniper berries, fennel, citrus peel, etc.
Chicken is my nations most popular meat however when it comes to the barbecue it’s probably less popular because people are more concerned to ensure that the meat is properly cooked. I’ve known some even to pre-cook chicken in the microwave first but this really isn’t necessary if you follow the basic rules that I’ve set out before.
Just to re-iterate one point when using a charcoal barbecue grill, always give the coals time to settle before starting to cook (about 45 minutes) because despite chicken being described as a lean meat, the fat that is under the skin mobilises very quickly and makes for serious flames. You don’t get beautiful barbecue chicken with a crispy skin but raw chicken with what looks like an dirty oily coating, best described as a health hazard.
So when it comes to how to barbecue chicken there are essentially four different styles, rotisserie, spatchcock, smoker or roast, the fist two are the ones I’m going to concentrate on being specifically for the grill. Hopefully smoked chicken is self explanatory and roast chicken is great in a kamado ceramic BBQ but maybe that’s for another day.
Rotisserie is when you barbecue chicken on a spit roaster and rotate it over the heat so effectively grilling and continually turning to ensure that the chicken is cooked evenly all over. Rotisserie is probably the most difficult way to barbecue chicken because it’s not so easy to tell when the chicken is done and it’s important to ensure that the inner cavity is cooked. This means that it needs to be cooked well and for longer than if you were roasting the bird but that doesn’t mean that it’s going to be dry. The secret is to ensure that your barbecue chicken is basted every 15 minutes with the juices in the drip tray. Check for good cooking either by using a BBQ thermometer or simply stabbing the thigh with a skewer and when the juices run clear (no blood) then it’s done. If using a barbecue thermometer then you’re looking for a breast temp of 165°F and 180°F in the thigh and wing.
Spatchcock
This is my preferred way of how to barbecue chicken because it’s relatively quick (about 45 – 50 minutes) and because the cavity is exposed, you’re guaranteed to have the inside well cooked. The challenge is in the preparation because you’ve got to cut the chicken down either the backbone or the breast bone and this is best done with shears or a sharp knife. When using a knife I tend to cut the breast bone because it’s easier. When you finished cutting, flatten the bird and place it in a BBQ basket and then you’re ready for the grill, 25 minutes each side and then your done. TIP – less fat drips from the inside of the chicken so cook this side first.
Both the above are essentially grill techniques and to simply turn these into full blown barbecue chicken recipes then simply season with salt and pepper. This will add flavor but most importantly the salt will help crisp up the skin – not the most healthy part of the chicken but certainly tasty. If you then want to enhance the recipe then break out your favorite homemade barbecue sauce.
Hickory smoked bologna makes for a great barbecue dish when it’s added to brown sugar, mustard and soy sauce. Get tips on slow-cooking hickory-smoked bologna with helpful advice in this free video on BBQ recipes for hickory-smoked bologna.
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Summer Salute: It’s time to fire up grill
Steaks, chicken, burgers, veggies and hot dogs will take center stage as the summer suppertime meal with firing up their grills. Marc Fobbus, meat supervisor for all five locations of Bruce’s Foodland, said there’s plenty of meat to go around.
Cooking in your backyard is increasingly popular. How can you make your barbecue or grilling parties truly memorable? Simple, produce great tasting food by using hardwood chips to flavor meat, fish and vegetables.
But how do you achieve this. It is not just a matter of throwing some hardwood chips into the barbecue or grill. A little organisation and effort will pay dividends.
Firstly, a few hours before the cookout, you should soak your hardwood in water. The wood should be saturated but not dripping water when you add them to the grill. So you should leave the wood chips to drain a while after you take them out of the water. Keep them handy so that when you are ready to start cooking, for more details visit to www.cat-head-biscuit.com you can add them. If you are using a charcoal barbecue, add the soaked hardwood chippings directly to the coals after the fire has died down. Don’t add them too far in advance of the food otherwise you will be wasting some of the initial intense flavors.
If you are a gas griller, you will need to make sure that the wood and grill flames are kept separate. There are two reasons, you don’t want the ash to get in the burners and clog up the nozzles and also you don’t want the wood to burn too fast. The wood should smoulder in order to release the smoke that will add the taste to the food. You can get devices for doing just that from grill and barbecue outlets, for more details visit to www.chicken-wing-cookbook.com but if you are a cheapskate, make your own using a couple of foil dishes. Place the soaked smoking wood in one dish, cover it with the other and punch holes in the top to let the smoke through. But beware, the foil can actually melt which leaves you in a real mess! It is worth investing a few bucks in a proper wood smoker box.
Use barbecue sauce, Worcestershire sauce, liquid smoke, sugar, garlic powder, cayenne pepper, seasoned salt and water to make a great BBQ recipe. Discover how to create great barbecue food at home with helpful advice in this free video on BBQ recipes.
Weekend series in full swing at Lurman Woodland Theatre
Fans of the Motown sound, flavored with Philadelphia soul, should enjoy the June 26 performance by The Spindles as part of this year’s Summer Concert Series at the Lurman Woodland Theatre on the Catonsville High School campus. Five male lead vocalists front an 11-piece band that will take the stage at 6 p.m. for…
There is nothing better than Real BBQ. Grilling is for amateurs! A look at some mouth watering back ribs in my smoker with my special dry rub. And then a cameo appearance by katie and brenna in our pool. What a great summer day.
Vote for your favorite recipe using BKW seasonings
Three recipes were chosen as finalists for the BKW grill giveaway. Finalists will grill and prepare their recipe on Live at Five at Four today.