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Full Online Book HomeLearning KitchenOutdoor_cooking - Barbecues Chicken With White Sauce
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Outdoor_cooking - Barbecues Chicken With White Sauce Post by :cannedbulk Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3251

Click below to download : Outdoor_cooking - Barbecues Chicken With White Sauce (Format : PDF)

Outdoor_cooking - Barbecues Chicken With White Sauce

3 small fryers (split down the middle)
Salt, pepper, and red pepper to taste
1/2 cup margarine
1 qt. white vinegar
Hickory chips, soaked in water

Wash chickens thoroughly. After sprinkling with salt, pepper, and red pepper, marinate with 1 quart vinegar in which you have melted 1/2 cup margarine.

When ready to cook, start charcoal fire and place chickens in covered container in 350 degree oven for 30 minutes.

When coals turn white, add hickory chips and place chickens on grill away from direct heat. Cook with grill cover down for 2-1/2 hours or until tender. Baste frequently with marinating liquid to which you have added more red pepper. Serve with accompanying white sauce.

Flavor of chicken is improved if marinated overnight, but may be cooked same day. If grill does not have a hood,cook shorter time, basting frequently.

White Sauce:
1-1/2 cup mayonnaise
2 cups white vinegar
1/4 cup black pepper (more if desired)

Shake ingredients together and pour over chicken. Sauce will keep at least two weeks in refrigerator.
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Outdoor_cooking - Chicken -  Beer Butt Chicken Outdoor_cooking - Chicken - Beer Butt Chicken

Outdoor_cooking - Chicken -  Beer Butt Chicken
2 (4 pound) chickens, washed and patted dry 2 cans beer and/or soda 2 teaspoons garlic powder 2 teaspoons paprika salt & pepper to taste Season chicken inside and out. Pour out about 1/2 the beer. Place cans on foil lined sheet pans and slide chickens down onto cans. Have grill pre-heated to low temp. Cook chickens on covered grill for about 3 hours. You can baste outside of chickens with melted butter if desired. Note: Beer for the adult chicken and soda for the kid chicken.

Outdoor_cooking - Bangkok Chicken Sandwich Outdoor_cooking - Bangkok Chicken Sandwich

Outdoor_cooking - Bangkok Chicken Sandwich
6 ounces frozen pineapple juice concentrate, thawed, undiluted 6 tablespoons East Meets West Spicy Ginger Teriyaki Sauce® 4 cloves garlic, minced finely 1 tablespoon plus 1 teaspoon Penzey's Bangkok Blend 1/2 cup mayonnaise 6 boneless skinless chicken breast halves 6 San Franscisco style wheat rolls toppings, such as caramelized onion, lettuce and tomato Combine pineapple concentrate, Spicy Ginger Teriyaki Sauce, garlic and Bangkok Blend in a zip-top bag. Measure mayonnaise into a small bowl and add 2-3 tbl. of marinade mixture and 1 tsp. Bangkok Blend. Mix well and chill. Pierce chicken with tip of a sharp knife in