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BarbecueWeb asked:
There’s no better eating than barbecue chicken served hot off the grill. Watch the BBQ Pit Boys show you how easy it is to make a classic chicken marinade and mopping sauce and then use it to grill up some real tasty and juicy chicken. They also demonstrate the technique called the “indirect grilling method” for this old-time barbecue chicken recipe.
November 1st, 2009 at
Nice, i subbed cause I am a Grill Chef and I like your style!
November 3rd, 2009 at
I don’t think ya did anything wrong. your assessment is just a little more accurate than the authors’. It’s impossible to fully penetrate chicken with only 4 hours of exposure. Also chicken isn’t like a sponge – it ain’t gonna “soak up” the marinade. You need to puncuture the meat thoroughly with a slender sharp object to get the marinade to run through.
Also, if I were you I would nix the cayenne pepper and substitute the vinegar for apple cider, apple juice or nectar & add some brown sugar
November 4th, 2009 at
Considering the fear of salmonella poisoning, that would probably be the most wisest of decisions. However, since it is on contact-heat which would normally kill most bacterias and diseases, then there shouldn’t be much worry about it. Of course, if you were in the restaurant business and tried to pull this off on your customers, you’d have some serious fines and felonies to answer to xP
November 5th, 2009 at
You can use the same marinade as a finishing mop sauce? Shouldn’t they be different?
November 8th, 2009 at
wow this narrator looks different everytime! nice looking chook bits though
November 10th, 2009 at
wow this is some “cuntry cookin’ “. Hell. you even hear a horse in the background. 4:14 lol
November 12th, 2009 at
it was great…i did add a little brown sugar and that turned out great
November 14th, 2009 at
I always boil my chicken till cooked thru, season them, then grill them. They always come out tender and juicy. I do it this way so the chicken wont char and burn and it is quick and they taste yummy!