OK folks,
Lately been cooking some barbecue chicken that is outstanding and i am going to tell you how you go about this stuff right here. Ready? OK. Here we go.
Get the grill started to medium heat (350 degrees). You will want to get one burner rolling and the other off. All the chicken should be cooked over INDIRECT heat. Do not dredge the ckick'n until you are ready to kick off on the grill. The rub will get soggy if you do before hand:
Chicken drumsticks with skin on, trim fat
A good amount of yellow mustard or any mustard you have on hand
Mix up 1/4-1/3 cup of brown sugar, 1 tbl paprika, .75 tbl cayenne, some pepper, maybe some coriander (don't add salt). Mix on a broad plate. Be liberal with the spices.
Wash and pat dry chicken. Dip chicken into mustard, rubbing it on with your hands, under the skin, etc. Dredge across the plate through the rub. Go directly (or almost directly) to the grill with these, cooking, over indirect heat source for approx 30 minutes. Check it and see how you are doing. Should be just about perfectly glazed and ready to go at 30 minutes.
Enjoy. Potato salad, mac and cheese, cornbread, orzo, whatever, is good with this. Some grilled corn with maple syrup and saffron basted on it could also be a good accompaniment.
No comments:
Post a Comment