Whether one uses a charcoal or gas grill, it's not the grill or the person using it, but how good the person is at arriving at crispy, succulent, fragrant, smokey divinity that is great grilled food. If anything can be learned, it can also be botched up, so practice on cheap food!
Allow your grill to "season". Don't grill too hot or too close to the fire. Always clean the grill thoroughly after each use. Be adventurous--try new and different foods on your grill.
"Ancho-Lime Barbecued Chicken"...Click Here!
One thing that most barbecue cooks agree on is : Real good old-time barbecue is cooked not by the fire, but by the heat and the smoke of the fire. Cooking barbecue is a lot like making whiskey, according to Jack Daniels Tennessee Whiskey Distillery..."it takes time to make good whiskey, and it takes time to make good barbecue. You can't rush either one!"
Any meat, whether beef, pork, lamb or chicken will do. Any wood, whether hickory, oak or mesquite, will do.
Take care with your fire!
Take care with your sop!
Take care with your sauce!
Take care with your meat!
Pop yourself another cold one!
And the barbecue will take care of itself!!!
Now, check out the links below, fire up your smoker or grill, and
Stir up that red-hot rub and sop! Shake that mop! Grab those tongs!
Let's get to grillin' n' Smokin"!!!
2 whole chickens
Cut the chickens into legs, thighs, breasts, and wings and place in a large pan. Whisk together the remaining ingredients in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.
Preheat the grill. Place the chicken pieces on the grill at a 45 degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Make sure to season the chicken with salt while it's cooking. Once the internal temperature reaches 165 degrees F, or its juices run clear, remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving.
SHABOOM'S "HEALTH DEPARTMENT"