B
BrooklynQ
Guest
Sorry to hear about all the snows and nasty weather in the rest of the country, but in NYC today, it was the perfect Barbeque weather. Finally, my body and the relatives all cooperated and I got to cook for the 3rd time this year.
Today I picked up a couple of packages of Perdue chicken wings and legs. I marinated them for one hour in: (Mix all ingredients in a blender set to puree)
1 Cup Olive Oil
1/2 Cup Corn Oil
1 Tablespoon Chopped Garlic
1/4 Cup Sherry
1/2 Cup Cider Vinegar
1/2 Cup White Wine Vinegar
1 Tablespoon Tumeric
1 Egg
2 Tablespoons Turbinado Sugar
1 Minced Onion
I built a fire of Kingsford Charcoal, Cowbody Lump and some oak chips. I placed a pan of chicken stock in the middle of the fire. I basted the chicken one time with some of the marinade. I put the cover on the smoker and went inside.
I took the marinade boiled it for 3 minutes to kill off any bad bacteria, removed it from the heat and added
1/2 Cup Light Corn Syrup
4 Heaping Tablespoons of Head Country Rub
12 Oz Dole Apple Juice
A few shots of Franks Hot Sauce
Salt and Pepper
And a little more Turbinado Sugar to finish it off.
This is now my mop and finishing sauce for the chicken. I let the chicken cook for about one hour, then mopped it for the first time. After about 3.5 hours it looked like this.
and
And the finished product
How did it taste? Good. Not great. It was sticky and gooey like a good Barbecue sauce. Sweet but not over powering. You could really taste the chicken. The wife and kids all said that they liked this better than the traditional sweet red barbeque sauce. The skin was tender and crispy. The meat, well, to me the legs were perfect, but the wings were over cooked. This wasn't competition quality barbecue to me. But remember, I am still on the quest!
Today I picked up a couple of packages of Perdue chicken wings and legs. I marinated them for one hour in: (Mix all ingredients in a blender set to puree)
1 Cup Olive Oil
1/2 Cup Corn Oil
1 Tablespoon Chopped Garlic
1/4 Cup Sherry
1/2 Cup Cider Vinegar
1/2 Cup White Wine Vinegar
1 Tablespoon Tumeric
1 Egg
2 Tablespoons Turbinado Sugar
1 Minced Onion
I built a fire of Kingsford Charcoal, Cowbody Lump and some oak chips. I placed a pan of chicken stock in the middle of the fire. I basted the chicken one time with some of the marinade. I put the cover on the smoker and went inside.
I took the marinade boiled it for 3 minutes to kill off any bad bacteria, removed it from the heat and added
1/2 Cup Light Corn Syrup
4 Heaping Tablespoons of Head Country Rub
12 Oz Dole Apple Juice
A few shots of Franks Hot Sauce
Salt and Pepper
And a little more Turbinado Sugar to finish it off.
This is now my mop and finishing sauce for the chicken. I let the chicken cook for about one hour, then mopped it for the first time. After about 3.5 hours it looked like this.
and
And the finished product
How did it taste? Good. Not great. It was sticky and gooey like a good Barbecue sauce. Sweet but not over powering. You could really taste the chicken. The wife and kids all said that they liked this better than the traditional sweet red barbeque sauce. The skin was tender and crispy. The meat, well, to me the legs were perfect, but the wings were over cooked. This wasn't competition quality barbecue to me. But remember, I am still on the quest!