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The Recipe Hotline

The Recipe Hotline

HELP A FELLOW BARBECUER

Welcome to the "Recipe Hotline"for Chicken

6 lbs of drummies, fry after flouring and putting in milk. As you are frying the drummies, mix the following in a sauce pan over medium heat. 1 bottle honey BBQ sauce (your choice) 1 cup brown sugar, 1 - 16 oz bottle of honey, 1/4 cup prepared mustard, 2 tsp hot sauce (your choice). Heat to a boil. Place drummies in a casserole dish and pour the sauce over the top. Bake for 325 F for 30 mins. Serve with plenty of paper towels. Enjoy!:)

From Ron's Back Yard: Here's a tasty baste, easy to make: 1 cup red wine 1 stick butter 1/4 tsp garlic powder 1/4 tsp poultry season pinch of sage 3 or 4 drops tabasco Combine all ingredience into small sauce pan and simmer over low heat. Brush liberally over chicken while barbecuing. Baste will make chicken crispy and hold in juices. If doing alot of chicken its easy to run in and make more!!

Take an empty pop or beer can fill half-full of red or white wine stick the can upright, inside a whole chicken place chicken in smoker smoke with apple, cherry, pecan, or hickory the wine from the can will boil, and baste inside of chicken to give it a great taste

mix soy sauce, tomatoe ketchup,black pepper,garlic powder, and some honey together. Place chicken thighs in in overnight, and then on the BBQ....delicious..

Quick and easy chicken! Take ketchup, black pepper, salt, tabasco, brown sugar, pineapple juice and mix in a bowl (enough to coat the chicken). Marinate for 1/2 an hour. Grill at high, high heat. Cook about 10-15 minutes each side. Crispy BBQ chicken. Yummy!

DANCING CHICKENS Empty out half the contents of a large can of ale and then place the chicken upside down ontop on the can. Put the can and the chicken on a foil dish that can be thrown away later and put the whole thing onto the bbq and shut the gas bbq lid and watch the chicken dance and the ale gets hot and the liquid oozes out into the chicken. Ensure chichen is thoroughly cooked before eating

To the folks who listed the marinade of soy,ketchup,honey,pepper,garlic, what are the amounts of each ingredient. Also to the folks who listed the similar marindae that included pineapple juice and brown sugar, how much of each. Thanks a bunch from Phil G. at sprucecrick@yahoo.com

It depends on how good it is and how tightly it is rolled! All joking aside it is a matter of presonaly taste how much smoke time you use. But I have found slow smoke cooking for a whoile chicken takes about 1 3/4 to 2hours.

easy bbq chicken 1/2 c vegetable oil, 1/2 cup soy sauce. mix and add chicken 4 pieces then cover with sprite. marinate for 4 hours then grill.

When I smoke chicken the skin is always to tuff to eat but the inside is real juicy. Is there a way to make the skin so you can eat it? I hate throwing it away. Thanks, Scott C.

grill chicken thighs on medium occasionally pouring busch beer on the chicken. when the chicken is almost done baste with bar-b-que sauce

Drunken Chicken- Take a whole chicken. Take your beer and pour 1/3 of it out and then put seasoning to your choice in the beer. Set chicken on top and cook for about 3-4 hours pending on size of bird. DO NOT POKE THE CHICKEN WHILE IT IS COOKING> That will allow all juices to excape. Finish cooking and put chicken over a plate and cut the center and watch the meat fall off the bones. MMMMMMMMMMMMM SOOOOOOOOOOOOOO GOOOOOOOOOOOD.

Well Hello my Barbeque friends, this will be the best turkey you will have ever tasted. frist I need to tell you, You will need a Traeger pellet barbecue, as it cooks low and slow it leves your turkey soooo juicy and tender. anyway, get a 10 to 15 pound turkey and one big can of Foster's take two big gulps from it and insurt it in the cavity of your bird. you must season your turkey with fresh garlic, minced oinion, soy sauce, butter. WOW this is just the best! I won 1st place in a local turkey cook off. if you would like to know how to get a Traeger barbeque for a reduced price email me at smokenbbq2000@yahoo.com and I will get you on the road to cooking like a pro with out the hassle of big ash clean up or that funky feul tast. ok Let's get cooking.

Years ago there was a roadside bbq stand we used to frequent on the way to the Eastern Shore. The proprietors haled from North Carolina. They had the best bbq chicken. Their bbq sauce did not contain any tomatoes -- it was a mixture of vinegar, oil, herbs. Does anyone know how to make this great bbq sauce for chicken? Thanks!

there is a great sause sold at www.scottsbarbecuesauce.com it is from North Carolina it is made with vineger, peppers and spices. It is so good I ordered half a case.

Vinegar Chicken Marinade - This is probably what you are looking for... 1/2Cup Balsamic vinegar, 1/4 cup olive oil, 2 Tbspoons, Parsley, or 2 sprigs rosemary, depends on your preferance, 2-3 cloves minced Garic. mix and marinate chicken or steak for 30min. to 2 hours.When chicken or steak is almost done spoon some of the leftover marinade over the top. To spice marinade up a little add 1 or two drops tabasco. Chef-Ron say's Enjoy!

Grilled Chicken Teryaki Use two cups each for the sauce, soysauce, teryaki sauce, worchestershire sauce, and hot sauce. Mix together with one cup of brown sugar. Season chicken (skinless white or dark) with diced onoins and season salt. Smoke on the grill with hickory chips for one hour. After one hour begin basteing ever half hour with the sauce mix until the chicken is done. Remember that when you are smoking meat that it takes one hour for ever pound. Anything after that is just making it more tender. Frank Dilallo-Mascoutah, IL.

How do I rotisserie a whole chicken? I have a Sunbeam GrillMaster 660. Their is a rotisserie burner bar that runs along the back bottom of the grill used just for rotisserie cooking. How long do I cook the chicken ?

Vinegar & Salt marinade for bbq chicken. Have used this for many years and fed up to 4000 at a time. Simply wash chicken parts in a solution of 1 gal. white vinegar and 1 lb table salt. Place on grill and cook real slow (2 1/2 hours) turning as needed. Serve with or without finishing sauce. Good luck from the Grumpy Hawsfli Kaylin@montana.com

I have larger chicken pieces, whole fryer cutup, 10 lbs worth is only 12 pieces. Are you suppose to put the bbq sauce (out of the jar) on first to marinade or wait until you have cooked for some time?

Try brushing chicken breasts w/Creamy French Dressing during grilling. It's great!

Best way to handle chicken breasts is: take a large bowl or any kind of container where you can place yll your desired chicken in. Put some fresh grinded garlic on the bottom of the bowl. Pour some soy sauce on it. Then place a slice of chicken on it. Put some garlic onto that slice and again some soy sauce. Repeat. After all your chicken is treated that way, fill the whole bowl with soy sauce until the meat is totally covered and let stand cold for at least 3 hours. Best thing if you want to barbecue in the evening is to prepare deep frozen chicken that way in the early morning. So the chicken is perfectly treated without the danger of getting bad. Enjoy!

the best way to prepaire a chicken breast,is to cut a pocket along the breast, and fill it with a maitre d"hotel butter,two thin slices of avocado, and ripe bananas, and a few drops of calvados liqueur, now paner it a la wiennoise, and panfry it, until golden and crispy, side dish baked jerusalem potatoes so you served a delicious chicken a la kisjaki

finely cut chicken breast , marinated previously in anis liqueur, parsemer with hot curry flour, and freshly ground pepper, sauter it in a very little hot olive oil in a wouk, add some finely chopped chives, and some hot chilly pepper, now some finelly liced cashue nuts and dried figgs,season it with high quality soya sauce, and finelly with a big spoon of fresh cream, reduce it in a small fire, and you have a delicious serving of chicken breast a la moshe katz.

The best way to have a perfect barbequed turkey is done with a Weber Grill. Many do not realize the grill on a Weber is designed for the purpose. First clean and prepare the bird. I usually spray with Can't believe it is Butter then sprinkle the outside with you favorite seasoning. I put a couple of onions cut in quarters with celery in the cavity. Put foil over the wings tips to prevent charring. Next remove the grill and start you coals. Once the coals are ready separate the coals along two sides of the grill. About 15 coals on each side. In the middle of the coals place a foil tray to catch drippings. Replace the grill and position the bird on the grill over the foil tray. Let cook for an hour or so then check your coals. Replace with new coals before the old coals burnout. Keep the vents opened just slightly. The Weber grill has openings under the handles just for this purpose. Simply turn the grill left or right and drop in new coals over old. I drop in a few mesquite chips for smoke flavor. Close and repeat until the bird is done. Use drippings to baste before you close the lid. This it tried and true. I have never cooked a turkey on turkey day in the oven after I tasted one off the Weber. The perfect browned browned skin is a beautiful and the juices flow throughout all the meat. If you have any questions contact Steve at Plsbuok@aol.com

Weber Turkey: Cook 11 minutes per pound if unstuffed. If stuffed cook for 13 minutes per pound. Check with meat thermometer during final hour.

Here's a chicken BBQ sauce recipe I picked up on a visit to S. Carolina. 2/3 c yellow mustard, 1/2 c white sugar, 1/4 c brown sugar, 1 c cider vinegar, 2 tsps chili powder, 2 tsps black pepper, 1/4 tsp Cayenne, 1/8 tsp Tabasco sauce, 1/2 tsp soy sauce, 2 Tbsps butter. Combine all but soy sauce and butter in a saucepan and simmer 10 minutes. Remove from heat and whisk in soy and butter until smooth. Baste chicken frequently during grilling. dbonniel@yahoo.com

Grilled Chickin On a Can...This is a great BBQ chicken recipe. Peel the label off of any standard size soup can. Half fill can with beer,apple cider or any juice you like. Take medium sized roasting chicken remove giblets and wash out inside with cold water. Put the chicken over the can with head side up. The can will hold the chicken upright on the grill.Place an aluminum backing dish under the grill to catch the drippings this will eliminate flare up. Grill with lid closed for 1 1/2 to 2 hrs.Last 10 to 15 minutes brush with BBQ sauce. The chicken will be moist and tender ..enjoy Phil Ontario,Canada

Magic mix chicken or turkey. Grilled/smoked chicken or turkey. I've found that the easiest way for me to make great poultry is to use Legg's Old Plantation Sausage Seasoning for pork. It can usually be found at your local meat market and contains salt, sugar, pepper,and sage. Just sprinkle/rub it on and grill or smoke the bird. Easy and excellent. I generally grill a cut up chicken or use it for making wings. In the case of a turkey, I use a Brinkmann water smoker. "That's the best turkey I've ever had" is the almost universal comment.

1cup ketchup 1 bottle chile sauce 1/2 cup packed brown sugar 1/4 cup of vingar 1 small onion chopped 1 teaspoon celery seed and few drop of tabsaco sauce to taste Heat until until boiling point. Place chicken or ribs on grill on med for about 10 minutes both side then baste with sauce until welldone

Soak meat in grape vinigar for 24 hrs, turning regularly. Remove from vinigar and without drying sprinkle with white pepper. Hang to dry

For the person smoking chicken and its leathery, try marinading it with 1 stick of real butter 1can of beer (Busch) and 1tablespoon of lemon juice, 1tbs of olive oil. You can probably add your seasonings to this. Also maybe invest in a water smoker mine works great.

Tom's happy chicken.Cut in half Hen or large frying chicken. Rub with small amount olive oil, then apply Canadian Chicken seasoning(from Sam's Club)very liberally all over bird. Cook on water smoker for 4to 5 hours or until done.Add fresh rosemary on top of bird for extra flavor.Last hour of cooking add ears of fresh corn,wraped in foil that has been salt and peppered and buttered.For added touch when bird comes off grill mop with heated sauce of you choice. I prefer KC Masterpiece. Then get out the napkins on the roll.This can also be done on any type of grill .

Chris' Caesar Chicken, Very easy! Thaw chicken breats. Pour 8 or 12 oz bottle of Ken's Steak House Caesar salad dressing in a zip lock bag with chicken breasts. Marinade 4-6 hours and throw on the grill.

CHURCH PICNIC CHEAP CHICKEN: buy 80 lbs. fresh boneless skinless breasts in bulk packages (40lb.boxes that the supermarkets receive in/ $0.99/lb.) add 20lbs of "picnic-pak" (drums&thighs)/ $3.99/lb not on sale. Get marinade from someone like Smart & Final wholesale/retail of 1part lite Soy Sauce (lower salt) and 1part rice wine vinegar. NITE BEFORE BBQ: Mix marinade in a big tub you can soak a lot of chicken in. Add crushed garlic and coarse chopped onion, any other seasoning you like. (I like Lawry's 17 herbs, fine ground poultry seasoning mix from Schilling.) Reserve half of marinade batch for later. arrange chick loosely in foil lined lasagna pans (they clean out easy and wont spill marinade/grease) Leave 1/2" of marinade in the pan and you can cut down the soak time before baking. bake 375 degrees for 90 minutes per ovenload (mine fit 4 trays at a time.) When baked through, but not browned, remove and pack gallon freezer bags with the reserved fresh marinade.(don't use larger bags, they'll split seams under the load)Add 2tablespoons honey to warm chick. Pack bags into bed of ice in ice chest and cover with a top layer of ice. DAY OF BBQ: Fire up the grill an hour before the crowd wants to eat, reheat on the grill to brown the pieces and put the finished chicken on the serving line table with buckets of favorite sauces for personalizing each plate with your favorite taste. I did 100lbs. this way and kept serving for 2 hours straight. Everybody loved/raved and had fun playing with their own flavor Q on top of my teriyaki-like marinade. You'll be confident of serving mass quantity without anything being under-cooked. You'll have time and energy to party when the grillin is done.

I like to marinate my chicken (whole bird, breast, or parts) in basic italian dressing and hot sauce with whatever spices turn your crank, for at least three hours, or overnite...moist chicken? you bet

Wings. Mix in a bowl. three tbls of flour. two tsps of cassion seasoning. two tsps of paprica powder. coat wings in mixture. place in oven for 30 to 40 mins.. Open a chain of shops called sergent wilkos, you cant go wrong..

My favorite sauce for either chicken or pork is very simple. Use 1 cup cheap apple cider vinegar,1 cup water, 1 stick cheap oleo, 1 tbsp salt. Put this all in a saucepan and bring to a biol then add enough Worchestershire sauce to make it the color of Pepsi. Liberally brush onto chicken or pork.

For CHICKEN SHISH KABOBS: The best recipe I have is: 4 to 6 boneless, skinless chicken breasts-cut into 1-inch strips Your favorite Teryaki sauce (we use Kikoman Lite) Marinate chicken overnight in teryaki sauce. Soak wood skewers in water for at least 30 minutes. Thread strips of chicken onto skewers in a zig-zag motion. Add on chunks of onion, green pepper, mushrooms (whole), etc., as you prefer. While grilling skewers over a slow heat, baste with FRESH marinade sauce, (do not reuse the overnight marinade without bringing it to a boil in a saucepan for at least 5 minutes!), or boiled leftover marinade. Serve on a bed of white or fried rice. EXCELLENT!!!

grilled chicken breasts. season chicken breasts with garlic pepper cook on grill with inderect heat until done. top with suatade mushrooms,bacon and swiss cheese. your friends will elect you chief cook.

Hot Wings on a Weber!5lbs wings dry season with 1tsps white pepper/2tsps celery seed/1tsps ginger/2tsps garlic/1tsps cayenne let cook 15 min.. Add wet sauce(baste) consisting of 6oz.of Open Pit mixed with 3oz. of honey. Cook for 15 more minutes. Flip/turn over chicken every 3-5 minutes. Enjoy!

recipe for wild smoked turkey. Soak bird overnight in a salt brine. THe next day prepare your water smoker. Season turkey with your favorite injectable marinade and rub outside with your favorite dry rub. Smoke with apple or cherry wood until done. 6-8 hrs. depending on size of bird. Check temp. with therm.

Vinegar Based BBQ Sauce; 2 c canola oil; 1 med onion, minced; 1 head garlic, minced; 3/4 c red wine vinegar; 6 Tbsp dried marjoram; 2 Tbsp paprika; 2 Tbsp dried sage; 2 Tbsp salt; 2 tsp turmeric; 1 tsp black pepper. Saute onion & garlic in oil until soft. Add remaining ingredients, bring to a boil & remove from heat. Cool & use as a marinade or baste.

Curried/Jerk Style Chicken and it's EASY!!! 1 8oz container plain yogart, 2T Curry powder, 1 t salt, 1-1 1/2 t Cayenne Pepper. The trick here is to make sure to remove the skin from the chicken, put into a big ziplock and marinate overnight or atleast 6 hrs. Great with a rice side dish and grilled veggies. :)

Smoke�n Joe�s Smoke�n Marinade 1 medium piece of ginger (grated) (add more if desired) 1/3 cup of soy sauce � cup butter or margarine (melted)(butter preferred) � cup Italian dressing 1 envelope of dry Italian dressing 4 chicken breasts(skinless) Mix ingredients and you are ready to add the meat! Make sure the marinade covers the meat entirely. For chicken: marinate for 8-16 hours; Beef: 1-8 hours. If you are cooking chicken be sure to baste with honey on BOTH sides 2-3 times about 15-20 minutes before it is done and your guests will be sure to enjoy it! I�ve never had chicken turn out dry this way but you still want to make sure not to over cook the meat! Cook which ever way you like. I like cooking over medium/indirect heat for about an hour using Mesquite for flavor. ( you may want to score or poke holes in the meat before placing in marinade)

I was completely shocked by this one, ran across it while visiting a few friends in south georgia....coke and ketchup. yea, coke and ketchup, of course it works great for dippin or brushing on the grill. It not nearly as difficult to prepare as some of the ones I am use to making, but it works great on pork.


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The Recipe Hotline

Here's a great money saving idea. Wood chips and chunks never go bad. So why not order them in money saving bulk boxes? Simply keep them in a dry area and use as needed! Click & Order Your Bulk Chips & Chunks TODAY

Visit The Barbecue Store Today!

Here's a great money saving idea. Wood chips and chunks never go bad. So why not order them in money saving bulk boxes? Simply keep them in a dry area and use as needed!
Click & Order Your Bulk Chips & Chunks TODAY