The Best Dang BBQ Chicken

Ingredients

Sauce:
2 slices bacon
1 medium onion, finely diced
3 cloves of garlic, crushed
3 cups ketchup
¼ cup apple cider vinegar
¼ cup light brown sugar
¼ cup molasses
1T dry mustard
2 tsp. paprika
½ tsp. cayenne pepper
½ tsp. dried thyme
salt & pepper
8-10 pieces chicken, or 1 whole 4-pound chicken cut into parts

1. Sauce: In a sauce pan over medium-high heat, sauté the bacon until crisp, about 4-5 minutes. Remove the bacon from the pan and set aside for another use. Leave the bacon fat in the pan. Add the onions to the pan and sauté until golden brown, about 4-5 minutes. Add the garlic and sauté 1-2 minutes more.

2. Reduce the heat to medium and add the ketchup, apple cider vinegar, brown sugar, molasses, dry mustard, paprika, cayenne pepper and thyme. Bring the liquid to a simmer, lower the heat to low and continue simmering for 20 minutes more. Season with salt and pepper. Set aside.

3. Wash and pat dry the chicken parts. Trim off any extra fat that hangs off the chicken meat. Season with salt & pepper, set aside.

4. Pre-heat oven to 350º F. and preheat your BBQ grill to medium-high.

5. Place the chicken on the grill skin side up and grill for 5-7 minutes, then flip the chicken and grill for an additional 5-7 minutes until skin is nice and brown.

6. Remove the chicken from grill and place skin side down on a cooling rack on top a baking sheet lined with aluminum foil. Spoon the BBQ sauce on top of the grilled chicken pieces; you will have some sauce left over.

7. Place in a 350º F oven for 25-35 minutes or until chicken is cooked to an internal temperature of 165°.

8. Remove the chicken to a platter and serve with the extra BBQ sauce.

TIPS & TRICKS

• This BBQ is sauce is fantastic on beef and pork. I love to make a double batch; it can last in your fridge for weeks.

• I prefer to cook chicken on the bone whenever possible. The bone insulates the meat so that it doesn’t dry out when cooking and they are so flavorful. If you want to use boneless thigh, follow the timing of the recipe. If you wish to use boneless breast they will cook completely on the grill, no need to cook in oven. Top with BBQ sauce before serving.

• Cooking time for bone in thighs & legs are about 35 minutes, bone in breast 25 minutes

• We are going to start the chicken on the grill then finish it in the oven, so we get the smoky grill flavor and a sauce that isn’t burnt.

• Start by preheating you grill. Pat dry your chicken pieces and trim off any excess fat that is hanging off the side of the meat. This prevents the fat from catching on fire on the grill.

• Season with salt & pepper right before cooking so that the salt doesn’t bring out any moisture in the meat.

• When cooking the chicken, if the flames should flare up around the chicken, with your tongs simply pick the piece up and allow the flames to subside then place back on grill. If your fire gets to hot, lower the temperature to medium.

Garlic & Herb Marinated Steak with Tomato Relish

Ingredients

Ingredients Steak:
3 cloves garlic, crushed
2T Herbs d’ Provence
1T salt
1T ground pepper
2T olive oil
3 pounds flap meat 

Ingredients Tomato Relish:
1½ pound (2cups) cherry tomatoes, cut into bite-sized pieces
2 shallots sliced thinly
6T oil-packed sun dried tomatoes drained, chopped (reserved 3T of the oil)
2T capers
4T fresh basil leaves, julienne
3T red wine vinegar
salt & pepper

In a small bowl, mix the garlic, herbs, salt, pepper and oil. 

Rub this spice mixture all over steak and allow the meat to sit at least 30 minutes at room temperature.  The rub can be placed on the meat and refrigerated ahead, but no more than 4 hours.

About 20 minutes before you are ready to grill, turn on the grill to heat to your grilling temperature, usually “medium-high” or the setting that gives you a good sear when the meat hits the steel grating.

Grill the meat until medium rare, 3-5 minutes a side, or until internal temperature is 130 - 135°F.  Transfer steak to a platter and let rest for 5-10 minutes.

Slice the steak against the grain and serve with relish.

In a medium bowl, toss all the ingredients together.

Season well with salt and pepper and let sit at room temperature for a least 30 minutes.  Serve with grilled meat. Will keep in refrigerator for 3 days. 

 

Tip & Tricks

•    Flap meat is a terrible name for a delicious cut of meat. It comes from the sirloin section of the animal. The French call this cut bavette which means “bib” because of the shape of the meat which is long and skinny like a bib. When preparing your meat cut it into manageable size pieces that will be easy to grill.The texture and taste are very similar to a skirt steak but usually cost less. 
•    Marinated meat can be placed in a zip lock bag and refrigerated up to 4 hrs. before cooking, no longer or meat fibers will start to break down and get soggy. Before grilling remove the meat from the bag using paper towels blot the meat to remove any moisture that has accumulated. This will insure you get a nice sear on the meat. 

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Garlic & Herb Marinated Steak with Tomato Relish

by Nancy Madok June-28-2017

Garlic and Herb Marinated Steak cook on the Grill to sweet perfection. Topped with a Tomato Relish

Ingredients

• 3 Garlic Cloves Crushed
• 2 Tbsp Herbs d' Provence
• 1 Tbsp Salt
• 1 Tbsp Ground Pepper
• 2 Tbsp Olive Oil
• 3 Pounds Flap Meat
• Tomato Relish
• 2 Cups Cherry Tomatoes, cut into bite sized pieces
• 2 Shallots - cut thinly
• 6 Tbsp Oil Packed Sun dried tomatoes drained, chopped (reserved 3T of the oil)
• 2 Tbsp Capers
• 4 Tbsp Fresh Basil Leaves, julienne
• 3 Tbsp Red wine vinegar
• Salt and Pepper

Instructions

1. In a small bowl, mix the garlic, herbs, salt, pepper and oil. Rub this spice mixture all over steak and allow the meat to sit at least 30 minutes at room temperature. The rub can be placed on the meat and refrigerated ahead, but no more than 4 hours. 2. About 20 minutes before you are ready to grill, turn on the grill to heat to your grilling temperature, usually “medium-high” or the setting that gives you a good sear when the meat hits the steel grating. 3. Grill the meat until medium rare, 3-5 minutes a side, or until internal temperature is 130 - 135°F. Transfer steak to a platter and let rest for 5-10 minutes. 4. Slice the steak against the grain and serve with relish. Tip & Tricks • Flap meat is a terrible name for a delicious cut of meat. It comes from the sirloin section of the animal. The French call this cut bavette which means “bib” because of the shape of the meat which is long and skinny like a bib. When preparing your meat cut it into manageable size pieces that will be easy to grill.The texture and taste are very similar to a skirt steak but usually cost less. Marinated meat can be placed in a zip lock bag and refrigerated up to 4 hrs. before cooking, no longer or meat fibers will start to break down and get soggy. Before grilling remove the meat from the bag using paper towels blot the meat to remove any moisture that has accumulated. This will insure you get a nice sear on the meat. Prep for Tomato Relish:1. In a medium bowl, toss all the ingredients together. 2. Season well with salt and pepper and let sit at room temperature for a least 30 minutes. Serve with grilled meat. Will keep in refrigerator for 3 days.

Details

Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Yield: 8 Servings