BBQ Chicken in 5 Easy Steps
Perfect BBQ Chicken in 5 Easy Steps
Something great happens when the low heat and sweet smoke of a BBQ pit comes in contact with a whole fresh chicken. The skin becomes a beautifully rich dark brown and the meat slightly pink and deliciously tender with a flavor that is smoky, savory and ever so slightly sweet. BBQ chicken is marvelously simple to prepare and a guaranteed crowd pleaser. I always smoke two or three because it disappears fast.
I once ordered a few pounds of alligator meat from an online exotic meat store. My bubby, who had just returned from Bourbon Street, was raving about how great fried alligator tasted. He was so proud of the fact the he actually ate a food that I had never tried. When I asked him what it tasted like he was stumped.
The only description he could muster for this "delicacy" was to say "tastes like chicken." It doesn't. Alligator tastes like alligator. It is very mild and perhaps a little sweet... sorry I'm easily sidetracked. Regardless it tasted nothing like properly smoked BBQ chicken, which when cooked as it should be is wonderfully magical. Better yet, so simple anyone can cook one using any technique they find comfortable.
Whether making the ever popular beer can chicken, roasting a bird on a grill or smoking it over hardwood and lump charcoal there are a few simple steps that will ensure a perfect BBQ bird every time. Clean, rub, mop, measure and rest your way the most flavorful, tender and juicy chicken you will ever taste.
1. It may seem like common sense to those who frequently cook chicken, but many people completely ignore the first and most important rule of poultry. Be sure to rinse and dry your bird well and remove the sack of chicken treats from inside the cavity. Don't toss this little pouch of treasures away, its contents make a great little chef's snack. Sprinkle a bit of dry rub on them and smoke them along side of your birds. These little treats were my grandmother's favorite and are usually ready after about 2 hours on the smoker. Don't make that face-- you just might like them if you try them.
2. Barbecue chicken can be seasoned and prepared in countless ways, but keeping it simple always guarantees great chicken. Apply your favorite dry rub generously to the entire bird. Work the rub under the skin, in the cavity and in every nook and cranny. My grandmother seasoned all that she cook with a simple rub of garlic powder, dry oregano and basil, salt and pepper. I use my super secret homemade barbecue dry rub (when my spice cabinet is stocked) or, more often that not, one of my favorite commercial rubs. Always use seasonings and spices that you like, are familiar with and can easily get and all will be fine.
3. The right amount of smoke can make all of the difference in the world. Too much smoke makes for a bitter bird. The right amount of smoke can make rubs and sauces virtually unnecessary. This being said, I only add wood during the first 4 hours of cooking after that I rely completely on the earthy flavors of a high quality lump charcoal. I like to smoke with a combination of apple, cherry and maple hardwoods. What are your favorite BBQ woods? I find that by using mild woods with sweet flavor really compliment chicken. Hickory also offers sweet flavored smoke, but can be overpowering if too much is used.
3. A BBQ mop not only adds flavor to your chicken, it helps your bird remain moist and tender. Baste, mop or spray your bird every hour or so after the first 90 minutes. Your mopping liquid could be as simple as apple juice or your favorite beer. I use a mix of equal parts BBQ sauce and apple cider vinegar (sometimes I add a healthy shot of Jack Daniel's). Be careful not to mop your chicken until a minimum of 90 minutes has passed or you risk washing off the rub. Also, when you do open your cooking chamber to mop, spray, or baste do so quickly as to minimize the loss of heat. I try to not open my cooking chamber at all during the first 90 minutes of cooking.
4. Use an accurate meat thermometer. I have been watching Alton Brown use those digital probe thermometers for what seems like years. However, more cheap than envious I waited until very recently to buy one and I wish I splurged sooner. They are phenomenal. Not only can you stick the probe in the bird and leave it in throughout the entire cooking time, you can monitor the temperature constantly from outside the cooking chamber. Even better you can set an alarm to sound when the meat reaches the desired temperature, which for BBQ chicken should be not much higher than 165. Depending on how hot you keep your smoker a 5-7 pound chicken will take 4-7 hours to cook.
5. Lastly, rest your bird for at least 20 minutes before carving and serving. Place a loose tent of foil over your beautifully Barbecued chicken. During this time the temperature will rise another 10 to 15 and the juices will redistribute throughout the bird. When you carve it the meat will be slightly pink and very tender. Don't worry (make sure the temperature reading is 165 or greater) your chicken is completely cooked, the pink color occurs when you cook over charcoal and wood.
Remember alligator tastes like alligator and good chicken is barbecued. If you cook with fresh ingredients, love and patience all will taste great. Just keep it simple and don't forget that temperature is more important that time.
Jonathan Merenda is the owner and operator of UlgyGourmet.com.
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Published: 5/3/2007 |
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