Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
This past weekend I kicked off my BBQ season by busting out my charcoal grill for some BBQ chicken. I’m down to two bottles of supermarket sauce- Stubb’s BBQ sauce and Sweet Baby Ray’s Honey Chipotle Sauce. The chicken turned out tangy for Stubb’s, smokey and sweet with a slight after burn for SBR. For everyday BBQ, I’m leaning towards the sweetness of KC Masterpiece and Sweet Baby Ray’s over the likes of Stubb’s, Open Pit, and Mississippi. Out of the more vinegary sauces, Stubb’s is the leader.
Stubb’s One of My Favorite Bottled BBQ Sauce Designs
Remove chicken drumsticks from fridge and rub with BBQ sauce. Heat charcoal in a chimney starter until briquettes are all heated and grey. Pour coal into one side of of the grill to make a two zone fire. Place chicken on indirect heat side and cover. Make sure the side of the lid with open vents is the side with the chicken. Let cook in indirect heat for about 20 minutes. Brush additional sauce over chicken and let cook for another 10 minutes. Brush more sauce over chicken and move chicken to direct heat. Watch chicken carefully and rotate pieces to get an even char to get the skin crispy. Add more sauce if desired. Cook until juices run clear or until 180 degrees internal temperature.
Two Zone Fire- Barely
Hot, Sweet, and Irresistible. Just. Like. Me.
My sister came over for dinner on Sunday, and I was going to make Thomas Keller’s Roast Chicken, but since it was only the two of us, I butchered a whole chicken into 4 cuts (2 white meat and 2 dark meat cuts). Since my sister prefers white meat, I managed to remove the breast bone and roasted it with salt and pepper. The simplicity of roast chicken is mind boggling, and over the years I think I’ve gotten better and better. The two tweaks include being more liberal with the kosher salt and tempering the chicken. Letting the chicken air dry lets the skin dry out a bit, which makes for crispier skin and speeds the cooking process. The middle of the meat is also likely to cook all the way through. Enjoy an easy lesson and go make a chicken like the best chef in America!