BBQ Chicken Recipe Barbecue - With Pictures

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Currently over 15 great hd cooking videos online.

As mentioned barbecuing any meat such as chicken, pork or turkey is a slow process, cooking the meat over a long period of time allows the smoky flavor to penetrate the meat.

I have developed a technique that works incredibly well, by out-fitting My Weber Gas Grill with a smoker attachment (cost about 60 or 70 bucks) I am able to control the temperature of the grill as well as the smoke level. The following recipe is geared toward those people who cook with gas grills, if your gas grill does not offer a smoker attachment possibly you can “jimmy” a homemade version.

Ingredients:
1 whole chicken quartered
2 to 3 tablespoons Brian’s BBQ Dry Rub
smoke chips (I personally like holy smoky chips)
smoke chucks > larger version of smoking chips
4 to 5 tablespoons of your favorite bbq sauce ( I personally like Stubbs)

Barbecue Chicken Directions:

The BBQ Rub:
An important aspect of any bbq recipe is the dry rub, using a rub flavors the meat while the cooking through the use of seasonings and spices. I like to get the dry rub everywhere in an even coat, I use about 2 or 3 tablespoons for a whole chicken.

 

 

 

 

Marking (Browning The Chicken):
The next step is what I called “marking” the meat, as mentioned bbq is all about low heat and long cooking times. Because of this chicken, beef or pork will not brown up unless you first mark the chicken or pork over high heat. This is also an important to the whole bbq process as the high heat will start the smoke chips on fire and create coals…. important for a smoky flavor. Heat your gas grill over high, make sure that your grill is very clean before  placing any chicken or meat on it.

Once your grill is very hot place your meat over the grill and reduce the heat to a medium high and cover. Stay close to your grill and check often, once the chicken or ribs begin to show grill marks and color reduce the heat further to medium. At this time you will want to add your smoke “chips” to your smoker attachment.

Working With Your BBQ Chips & Wood Chucks:
I like to start off with dry smoke chips, this allows them to burn quickly and creates a bit of coals. Once you have added a couple handfuls of smoke chips then place about 4 handfuls in a bucket and add water, you will use these chips in about 30 minutes once your chips have really started to burn. Additionally once the smaller wood chips begin to burn place several of the wood chunks on the chips which will also induce coals. Below you will find a picture of both smoking chips and what I call smoking chunks.

Lots Of Smoke
At this point you will want to turn off the upper gas (web grills have three separate gas knobs) and turn the lower two gas knobs to low. Let the chicken or ribs smoke while your grill is covered. Ideally you will want to be able to turn off your grill and simply smoke the meat by the coals and wood in the smoker attachment. As you can see from the picture on the left you will start to see some major smoke at this point, and that is just what you want.

Once your chicken (and or pork for that matter) has a nice brownish color and the chips have begun to smoke quite a bit you will want to reduce the heat from the “gas” to as low as possible. Your shooting for a cooking temperature of 250 to 275 degrees.

Once you see your grill thermometer passing the 275 degree mark completely turn off your bbq gas grill. Understand that you will have plenty of hot coals that will continue to heat and cook your chicken and or pork.

Once you have “turned off” your grill you can then arrange your meat somewhat away from the heat source, ideally cooking the meats just under 200 degrees. Again notice the amount of smoke from there smoker attachment. Just what were after. In the final 20 minutes of cooking add a small amount of your favorite bbq sauce to your chicken or ribs and cover your grill. Take note of the temperature of the grill, if it is too hot (anywhere above 250 degrees) it is much easier for the bbq sauce to burn due to the high amount of sugar in the sauce.

Recipe and digital photos from Brian Johnson
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Posted in Barbecue Recipes BBQ