Grilling BBQ Chicken and dry rub recipe
Bob Sykes Bar B Q Restaurant
Ingredients: Seasoning salt, garlic powder, and black pepper
Mix 8 ounces seasoning salt, 2 ounces garlic powder, 2 ounces black pepper.
Whisk together until blended.
Wash half chickens and remove any excessive skin. Pat dry with paper towel. Cover with dry rub, place in refrigerator for half hour
Grill Preparation: Gas or charcoal are both acceptable. Each one has different flavor characteristics. Pre-heat grill. Using gas pre-heat by turning on heat and closing the lid. Then scrape the grate clean with a grill brush.
Using charcoal: ALWAYS USE A CHIMNEY. NEVER USE LIGHTER FLUID!! When coals are white hot spread evenly across the fire box. Place chicken bone side down and do not turn too soon. If it sticks, you are trying to turn it too soon. It has to sear. At this point you cannot leave the grill. It is your responsibility to turn often enough to keep from burning. The most important part is to get done without over cooking. There are two different ways of doing this. If you are experience enough, check the joint in the leg by trying to move it around in the socket. If it moves easily it is done. The best way however is to use a pocket thermometer dial or digital. The target temperature is 165 degrees. Always probe in the thickest part of the chicken. Never touch the bones. This will render a false reading. Next always let the chicken sit covered in foil for at least 6 to 7 minutes. This lets the juices cool so they will not run out onto the plate when cut. If you want to mop with sauce, you must wait till the last 5 minutes and turn frequently to keep from burning.
Van Sykes tips:
Always set up a table next to your grill. That way you have plenty of room to set your bowls, utensils and your favorite beverages while grilling.
Rinse your thermometer after each use with soapy water and wipe clean with paper towel.
Remember grilling is not an exact science. Do not be afraid to try different things. Try a fish rub on a steak or vise versa. Add garlic to your butter or lemon. Who knows you might find a new recipe.
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