1. Attention: We have put together a thread with tips and a tutorial video to help with using the new software. Please take a moment to check out the thread here: Trapshooters.com Tutorial & Help Video.
    Dismiss Notice

O/T Chicken BBQ

Discussion in 'Uncategorized Threads' started by joshif, Aug 4, 2007.

Thread Status:
Not open for further replies.
  1. joshif

    joshif TS Member

    Joined:
    Jan 29, 1998
    Messages:
    190
    What's a good liquid non tomato based spray or brush on bbq seasoning for chicken. I had it lots of times and love it! Can't seem to get anyone to turn loose the recipe. Thanks in advance.
     
  2. goldengirl

    goldengirl TS Member

    Joined:
    Jan 29, 1998
    Messages:
    28
    1 stick melted butter, 1 tablespoon lemon juice, 1 table spoon worchestershire, add or delete to suit taste
     
  3. djpk69

    djpk69 TS Member

    Joined:
    Jan 29, 1998
    Messages:
    725
    For brush on I use 3 tbs. margarine, 3 tbs olive oil, garlic powder to taste, black pepper to taste, and a little white vinegar. Baste often over indirect heat.....I slow cook mine for 2-2/12 hrs....or until the skin is nice and golden brown.
     
  4. showdawg

    showdawg TS Member

    Joined:
    Jan 29, 1998
    Messages:
    163
    2 Parts Apple juice, one part dales, 1/2 part olive oil. Spray on anything from chiken to brisket.

    Showdawg
     
  5. GoldWing

    GoldWing TS Member

    Joined:
    Oct 13, 2006
    Messages:
    35
    The secret to great Barbecue chicken is to cook it slow. Use 1 part Franks Louisiana hot sauce to 3 part apple cider vinegar (more or less to your taste), lots of salt and black pepper (I never measure). I always use a Cajun injector on the breast & thighs after the birds have been cooking for 45 minutes to an hour. Anything you baste on that has any type of sugar will burn & turn black if put on too early.
     
  6. School Teacher

    School Teacher Well-Known Member

    Joined:
    Jan 29, 1998
    Messages:
    2,052
    Location:
    Louisville, KY
    My favorite barbeque sauce is a stick of melted butter and about 1/4th bottle of Colgin brand liquid smoke. As said before, cook the chicken over a slow fire. I cook in an old Weber large kettle grill with added hickory chunks. The butter picks up and holds the hickory flavor. Sometimes I like to add crushed red pepper or Frank’s hot sauce but the wife cannot handle hot spices. Our daughter, on the other hand, is a heat freak so I sometimes make up two batches of sauce.

    There is also a product sold at Sam’s Wholesale Club called Canadian Steak seasoning. There also used to be a Canadian Chicken but our Sam’s does not handle it any more. Mix this seasoning (1/4th cup) with a little water and let stand about 5 minutes to hydrate and dissolve the spices and then add about ½ cup olive oil. Marinate your chicken in this for about 1 hour and then brush on while cooking over a slow fire. Not too hot and everybody loves. Cook plenty of chicken as day old cold leftovers are better than hot off the grill.
     
  7. BP348

    BP348 Active Member

    Joined:
    Jan 29, 1998
    Messages:
    398
    Location:
    Texas
    Liquid smoke, garlic & onion powder, salt & pepper, lemon juice and sometimes Frank's hot sauce or a cajun spice and then cook slow.

    I use this on just about everything I BBq.
     
Thread Status:
Not open for further replies.