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Old 02-11-2008, 04:43 PM
 
Location: New Albany, Indiana (Greater Louisville)
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What recipes do you use?

I bake chicken in a covered pan for 30, take it out to drain the fat and add BBQ sauce, then put back in the oven for another 30-60 minutes.

I like spicy food, so I add Louisiana Hot Sauce to the mix as well
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Old 02-12-2008, 04:23 AM
 
Location: Charlevoix
750 posts, read 2,446,064 times
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On the grill
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Old 02-12-2008, 04:42 AM
 
Location: Fort Worth, Texas
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I use a dry rub that my Mother sends me from Texas that my favorite barbeque place sells, Angelo's in Fort Worth. After that I mix my favorite barbeque sauce with honey mustard and brush this on the chicken while its cooking. It comes out tasting very nice.
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Old 02-12-2008, 12:11 PM
 
Location: Silver Springs, FL
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I cook mine on the grill, after having rubbed it with salt, pepper, and garlic powder..... 10 minutes before taking it off the grill, I brush it with a BBQ sauce I have sent from Missouri.... yum! Cant wait til the weather is a wee bit warmer to make some!
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Old 02-12-2008, 12:23 PM
 
Location: Looking East and hoping!
28,227 posts, read 19,210,597 times
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Hubby likes to do it this way. Chicken in pan, cover with bar-b-cue sauce. Cover and cook either in oven or off heat on grill. After about 1 hr-take pieces out and brown on grill.
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Old 02-12-2008, 12:32 PM
 
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We only make it on our weber. Sometimes use dry rub (bought from store), sometimes not. During the last 10 minutes put on the que sauce.
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Old 02-12-2008, 12:46 PM
 
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Definitely on the grill!
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Old 02-12-2008, 09:40 PM
 
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You have to use a grill. I cook my chicken about 3/4 and the put it on a hot and ready grill and brush with BBQ sauce until done and a little charred and crispty on the outside.
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Old 02-13-2008, 07:38 AM
 
Location: The Raider Nation._ Our band kicks brass
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I truly believe that no matter how you cook chicken, 30-45 minutes in a good brine is they key to a tasty treat.

The salt water adds flavor to the meat and also washes all of the crap from the chicken.
By that I mean gristle and fat.

I like to use 1 cup of pickling salt for every gallon of apple juice.
You also throw in all of your basic spices. Garlic, onion, pepper, lemon pepper, chili powder, vinegar and oranges. Any kind of spice that you think you might like. Osmosis carries the spices into the cells of the meat, it also adds moisture so the meat doesn't dry out.

I've used my vacuum packer to make the brine act quicker. When you pull a vacuum on the bag, atmospheric pressure outside of the bag puts a nice squeeze on the meat.

I brine my turkeys overnight in a beer keg. When I get around to it, I'm going to make a 12" pvc pipe with a removable lid, and a valve stem. Then I'll put about 30 p.s.i. of air on it over night to see how the brine acts.
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Old 02-13-2008, 08:19 AM
 
Location: In The Outland
6,023 posts, read 11,496,890 times
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The phrase BBQ has been perverted through the years. Real BBQ has not much to do with BBQ sauce ! It's all about cooking on a grill or a smoker but it must be cooked real slow to be real BBQ. I think that real slow BBQ whether it be chicken, brisket, or whole hog needs no BBQ sauce and even using sauce at all just ruins good BBQ.
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