How To make Barbecued Chicken(S.Davis)
Stephen Ceideburg 3 lb Chicken, cut into 8 pieces,
-skin and fat removed, or: 8 Skinless chicken breasts or
-thighs 1/3 c Tomato ketchup
1/4 c Hoisin sauce
1 tb Cider vinegar
1 tb Unsulfured molasses
1 t Reduced-sodium soy sauce
1 t Chinese chili paste with
-garlic
Precooking the chicken in the microwave or gently poaching it on the stovetop before finishing it on the grill ensures that the meat is cooked through but the sauce is not charred If you like a hotter sauce, increase the amount of chili paste. Arrange chicken pieces in a micro-proof dish, with the thickest parts toward the outside of the dish. Cover with vented plastic wrap and microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces twice.
Alternatively, in a wide sauce-pan, cover chicken with cold water and bring to a simmer, skimming off any froth. Simmer gently until chicken is tender, 10 to 12 minutes. Meanwhile, prepare the grill or preheat the broiler. In a small bowl, whisk together remaining ingredients. With tongs, remove the chicken from the dish or sauce pan and brush both sides generously with barbecue sauce. Grill over medium-high heat or broil, basting with the barbecue sauce often, until the chicken is glazed on the outside and no longer pink inside, about 5 minutes on each side.
From an article by Susanne A. Davis, The San Mateo Times, 5/25/93.
How To make Barbecued Chicken(S.Davis)'s Videos
Seafood Etouffee with Chef Stewart Davis of Flannery's Bayou and BBQ
Patatas Bravas - Spanish Fried Potatoes with Sterling Davis of Slothstradamus BBQ
Crispy on the outside, delicate and sumptuous on the inside—these Patatas Bravas are a party in your mouth. And the dollop of smokey paprika aioli in the center? That’s the disco ball. Check out the recipe and the critical temperatures now, and start dancing.
Sterling Davis:
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BREAK DOWN A CHICKEN WITH CHEF ALLISON DAVIS AND ANTHONY FROM CRITCHFIELD MEATS
INSTRUCTIONS:
1.First thing you do is go between the legs. And then you find the knuckles, but remember, you cannot go through the bone, so you have to go around and you have to cut through the joints.
2. Sprinkle it with salt and pepper, and enjoy cooking however you like!
Watch above for tips and strategies from Anthony of Critchfield Meats.
Rotisserie Chicken at the Davis County Fair August 19, 2018
Outdoor Grillin' with Joe Davis - Rotisserie Chicken Recipe
Join Joe Davis as he shares his delicious Rotisserie Chicken Recipe.
Salt your chicken 24-48 hours, remove chicken from the fridge and let it rest for 45 minutes before seasoning.
Season with a little pepper and my favorite Bragg Organic Sprinkle Seasoning.
Truss the chicken and place it on the rotisserie and cook at a temperature of 350-degrees.
Do a temperature check and make sure the deepest part of the breast registers 150 degrees.
Cooking time should be around 45 minutes to 1 hour.
Remove, and let rest for at least 10 min before serving!
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Davis BBQ - Sterling, MA
“We start from early in the morning. Prepping the meat, getting the meat rubbed, smoking it. If you don't put the work into it, you're not going to get the love out of it and that's what barbecue is all about.