Amazing BBQ Ribs NowBBQ Ribs In The Mail

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Preparation time: 15 minutes
Marinade time: 2 hours in a refrigerator, or overnight if possible
Cooking time: 30 minutes
Serves 6

Ingredients

6 chicken portions
3 small hot chillies (birds eye or Scotch Bonnet), deseeded for a milder strength
3 pieces of fresh root ginger, about 1″ (25mm) cube each
6 spring onions, trimmed
2 to 3 cloves of garlic
1/2 teaspoon of ground allspice
1 teaspoon of paprika
1 teaspoon of dried thyme
pinch of ground cinnamon
pinch of ground cloves
5 tablespoons of light soy sauce
6 tablespoons of white wine vinegar
freshly ground black pepper
1. Place the spring onions, chillies, garlic, ginger, thyme, paprika, allspice, cinnamon, cloves, wine vinegar, soy sauce and pepper in a food processor and make into a smooth paste.
2. Place the chicken portions in a dish and pour the mixture over. Turn the portions so that they are well coated. Transfer to a refrigerator and leave to marinade for at least 2 hours, overnight if possible.
3. Remove the chicken from the dish, keeping the marinade for basting, and grill over hot coals for about 30 minutes. Turn occasionally and baste with the remaining marinade.
4. Serve at once on individual plates.

Tip: Cooking a Whole Barbecue Chicken

For whole birds and other foods that take longer to cook, consider a heat proof digital thermometer. These have a base unit that sits on the counter and a heat proof cord that connects the temperature probe to the base unit.

The probe stays in the food during cooking and the base unit displays the temperature throughout the cooking time. Slide the probe into the breast on a whole chicken.

Connect the cord to the base unit. Turn the base unit on and follow the manufacturers instructions for setting the desired end temperature. Once the end temperature is reached, remove the chicken from the heat.

Using a meat thermometer when barbecuing any meat is highly recommended for the best and most hygienic results.

Think in terms of two pieces per person and certainly nor more than three. You don’t want your guests stuffed ebfore the main course. So allow one chicken wing a head. Depending on size, of course, 1 kilo of chicken wings is about 8 pieces.Ingredients * 1 kilo wings, each cut at the joints into three pieces * 2tbs dark soy sauce * thumb siced piece fresh ginger, thinly sliced * 1 cup SR flour * 1 tbs oil * 6 shallots, very finely chopped * 1 tsp Chinese 5-spice * 1 cup ice cold water or soda water * salt and pepper * deep fat fryer or wok with oil.Put the chicken in a pan and cover with water. Add soy sauce and ginger. Bring to the boil and simmer until the wings are cooked. This should take about 20 minutes, depending on the size. Give them longer if they need it. You want the meat thoroughly cooked but not falling off the bone.Drain the wings and allow them to cool a little so you can handle them. Sift the flour into a bowl, add the oil and whisk in the water to form a smooth batter. Stir in the five spice and shallots. Season with salt and pepper.Bring the fat fryer to high heat and then turn it back a little so that the fat is hot but not smoking. Dip the chicken pieces in the batter and cook over a medium to low heat until the batters is crispy and golden.

Tips:

• You must take care to always wash your hands, knife, and cutting board in hot soapy water after preparing raw poultry.• You should never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use. This prevents cross contamination.• You should always marinate poultry in the refrigerator. Never leave it out in the open.• Do not use the poultry marinade for basting.• If the marinade is to be used for the basis of a sauce, bring it to a boil and boil for 2 minutes.

Ingredients:2 tbs olive oil1 small onion, peeled, chopped2 garlic cloves300g can peeled tomatoes, drained2 tbs tomato puree1 tbs brown sugar1 tbs Worcestershire sauce1 tbs sweet chilli sauce2 tbs white wine vinegar1 tbs Dijon mustardPreparation:Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly.

Set aside to cool slightly. Place in a blender and blend until smooth.

Store in an airtight container in the fridge for up to 2 weeks.This is a perfect sauce for many barbecue chicken recipes, because it is simply delicious! Try it and you will see.

Barbecue Chicken Cooking Tips

For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also!

Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.

If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting.

Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.

Ingredients:3 pounds Chicken wing drummettes

—–MARINADE—–1/4 cup Coarsely chopped garlic1 bn Cilantro — chop roots & lower sreserve leaves for garnish1 teaspoon Ground turmeric1 teaspoon Curry powder1 1/2 teaspoons Ground dried chilis1 tablespoon Sugar1/4 teaspoon Salt3 tablespoons Thai fish sauce

—–BASTING LIQUID—–1/2 cup Coconut milk (canned is ok)—–DIPPING SAUCE—–1/2 teaspoon Dried chili flakes — OR- cayenne2 Garlic cloves — – coarsely chopped1 tablespoon Brown sugar1/4 teaspoon Salt1/2 cup Chinese red rice vinegar1 Green onion — thinly sliced1 tablespoon Coarsely chopped cilantro — – (leaves)

Preparation: Process all marinade ingredients in a blenderuntil smooth. Marinate chicken, refrigerated, overnight. Grill over hotcoals until done, brushing frequently with coconut milk. Serve garnishedwith cilantro sprigs, accompanied by steamed rice and bowls of dippingsauce.DIPPING SAUCE: Pound first 4 ingredients to a paste withmortar and pestle, then dissolve in vinegar. Alternatively, put it all ina blender and blend until smooth. Float the green onions and cilantro ontop.

Tips:

Plan on around 6 wings per pound, depending on size. Four to six wings per person makes an adequate serving. Remember that the dummettes will take a little longer to cook than the double-bone joint and plan accordingly. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.

For authenticy, you will need to serve your hot wings with fresh, crisp celery and blue cheese dressing, both of which are said to reduce the heat of the hot wings.

Here’s a delicious grilled chicken wings recipe that you can cook up now that you’ve decided to bring the grill out of storage.For this recipe, the wings should be prepared and marinated the night before barbecuing.Ingredients:12 chicken wings1/2 cup soy sauce1/4 cup honey1/4 cup tomato sauce1/4 cup white wine vinegar1 clove garlic, crushed1 teaspoon ground gingerpinch chili powderDirections:Rinse chicken wings under running cold water then pat your wings dry with paper towels and set aside.In a nonmetallic bowl large enough to hold chicken wings in a single layer, mix together soy sauce, honey, tomato sauce, vinegar, garlic, ginger and chili powder. Marinade is formed. Set aside 1/4 cup of marinade for basting during cooking.Add chicken wings to remaining marinade and turn wings to coat thoroughly. Cover with aluminum foil or plastic wrap and marinate overnight in the refrigerator.When you ready to grill, remove wings from marinade.Grilled chicken wings on a rack about 6 inches above medium hot coals for 35-40 minutes. Turn wings often and brush with the 1/4 cup of marinade you set aside until wings are browned.Once wings are done brush with your favorite barbecue sauce and enjoy.

Chicken Hygiene Tips:

When handling raw chicken, you must keep everything that comes into contact with it clean. Raw chicken should be rinsed and patted dry with paper towels before cooking; cutting boards and knives must be washed in hot sudsy water after using and hands must be scrubbed thoroughly before and after handling.Why? Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils, or hands, they could contaminate other foods, as well as the cooked chicken, and cause food poisoning. With careful handling and proper cooking, this is easily prevented.

Served as an appetizer or entrée, lime juice gives a delightful tang to these marinated baked chicken wings.

You can also use this recipe on an outdoor barbecue. Try the marinade and sauce on other cuts of chicken (such as pre-cut chicken tenders) as well as pork.

Ingredients * 1 cup ketchup * 1/4 cup fresh Key lime juice or Persian lime juice * 2 tablespoons liquid smoke * 1 tablespoon Worcestershire sauce * 1 tablespoon balsamic vinegar * 2 tablespoons brown sugar, packed * 1 teaspoon hot pepper sauce, or to taste * 1 teaspoon granulated garlic powder * 1/4 cup minced sweet onion * 4 pounds meaty chicken wing pieces, joints separated and tips discarded (or save tips for making stock), about 24 pieces Directions In small bowl, combine ketchup, lime juice, liquid smoke, Worcestershire sauce, balsamic vinegar, brown sugar, hot pepper sauce, garlic powder, and sweet onion.

Stir until well-combined. (Yields about 1-1/2 cups of marinade.) Place chicken wing pieces into large freezer zip-top bag. Pour in marinade, squeeze out air, and seal. Turn bag over and over until chicken wings are coated with marinade. Refrigerate at least two hours or overnight. Preheat oven to 325°. Place wings on baking rack nestled inside a baking pan.

Bake about 1-1/2 hours, basting with boiled marinade sauce during last half hour. While chicken wings are cooking, bring reserved marinade to boil in small saucepan. Let boil for five minutes. Thirty minutes before wings are done, baste chicken wings with boiled marinade sauce, and continue cooking until wings are tender. Makes 8 appetizer or 3 entree servings.

3 pounds fresh jumbo chicken wings2 tablespoon Worcestershire Sauce1 (18-ounce) bottle Teriyaki Barbecue Sauce1/4 cup honey2 tablespoon Liquid Smoke Seasoning*6 cloves garlic, minced2-inch piece fresh ginger root, grated8 Habanero chile peppers, finely chopped**4 Serrano chile peppers, finely chopped**3 tablespoons prepared horseradish* Liquid Smoke Seasoning can be found near the barbecue sauce section in most grocery stores.** Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chiles. Gloves will protect your hands, but the capsaicin in the chile pepper sticks to all it touches, and if you touch near your eyes it will burn. Rinse well with copious amounts of water.Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry); Place wings in a large bowl and set aside.To prepare sauce:  In a non-stick saucepan over low heat, add Worcestershire Sauce, Teriyaki Barbecue Sauce, honey, Liquid Smoke, garlic, ginger, habanero and serrano chile peppers, and horseradish. Simmer mixture for 1 hour, stirring occasionally. Remove from heat.Cover the chicken wings with 3/4 of the hot sauce, gently stirring to coat evenly. Cover bowl with plastic wrap and refrigerate approximately 12 to 24 hours to marinate them.When ready to cook, Preheat barbecue grill to LOW (spray grill with vegetable-oil cooking spray).Remove chicken wings from the sauce an place on the prepared grill. Cover barbecue with lid, open any vents, and cook 45 to 60 minutes over LOW HEAT or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning and basting several times.Serve hot with the remaining sauce on the side.Makes 4 to 6 servings.

Ingredients1 cup balsamic vinegar¼ cup Dijon mustard¼ cup honey4 garlic cloves, minced3 small shallots, minced½ tsp kosher salt½ tsp freshly ground pepper¾ cup olive oilTwo-3 ½ lbs chickensMarinate the chicken : In a bowl, blend together the vinegar, mustard, honey, garlic, shallots, salt and pepper. Slowly whisk in the olive oil. Put the chickens in a 2 gallon resealable plastic bag and pour in the marinade. Seal and turn to thoroughly coat the chickens. Refrigerate overnight, turning a few times.Mop½ cup dry white wine, ½ cup apple juice Combine the wine and apple juice in a spray bottle or small bowl.Drain the chickens. Set them on a large rimmed baking sheet and sprinkle all over with the rub, inside and out.Set the chicken breast side up on the grill grate over the drip pan, with their cavities facing the coals. Cover and cook for 2 hours, spraying the chickens with the mop every hour. Check the thermometer to maintain a temperature of 250° to 275° F.After 2 hours, turn the chickens 90° F, still breast side up, so their sides are facing the heat. Be careful When turning the chickens to keep the juices inside the cavities. Spray the chickens with the mop. Cover and cook for 1 hour, then turn the chickens so that their opposite sides are facing the heat. Spray again, then cover and cook for 1 to 1 ½ hours longer, until a thermometer inserted in the inner thigh reads 170° F.Transfer the chickens to a rimmed baking sheet.Pour the cavity juices into a serving bowl. Let the chickens rest for 10 minutes. Cut off the whole legs and transfer them to a platter. Slice the breast meat off the bone and transfer to the platter. Add any accumulated juices to the serving bowl. Serve the chicken with the juices and your favorite BBQ sauce.

Ingredients

2 1/2 lbs chicken partsBBQ Sauce:1/4 cup vegetable oil1/4 cup frozen orange juice concentrate1/2 cup white wine vinegar1/4 cup tomato paste1 orange zest, removed with grater, orangeslices reserved for saladSalad:1 large, ripe tomato1 orange, sectioned (without rind, see above)2 scallions, chopped1 Tablespoon vegetable oil1 Tablespoon white wine vinegar1/8 Teaspoon salt1/8 Teaspoon pepperPrepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin?side?down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.

Tips:

It is especially important that the poultry be properly thawed before cooking. Allow it to thaw in the refrigerator while it is in the original wrapper. You can place it on a tray to catch any drips that may fall as it thaws.  When thawing in the refrigerator is not possible because there is not enough time, there are two other alternatives. For rapid thawing, you can put the bird in watertight wrapping and then submerge in cold water. You should change the water frequently as this will help quicken the process. Smaller birds require about one to two hours.  The other alternative is to leave the bird in its wrapper and put it into a heavy paper grocery bag. Close up the bag and put it into a cool room. You will need to check it frequently, and once the bird is thawed, you must cook it immediately.

Every region of the United States has its barbecue specialty: pulled pork sandwiches in North Carolina, racks of ribs in Memphis, “burnt ends” in Kansas City and chopped brisket in Texas. The roots of American barbecue run deep in the South, where even neighboring counties can have different approaches to barbecue, not to mention different states.

Consider North Carolina, a state with a long barbecue tradition .. In eastern North Carolina, you would probably find shredded meat from an entire pig, doused with a peppery vinegar sauce, and if you chose to drive West a few hours from the coast, and you will most likely be served meat from just the shoulder of the hog, with a tomato based sauce. Throughout Carolina, there is a clear preference for barbecue pork and thin vinegary sauces, which is a distinguishing style echoed throughout the state.

Memphis, Tennessee is another superb barbecue location, home to “Memphis in May,” which is the largest barbecue competition and festival in the world. The city boasts over 100 barbecue restaurants and several different barbecue styles. Like North Carolina and much of the South, pork is the barbecue meat of choice in Tennessee and pork ribs are the most common cut, but the city is divided between “dry-rubbed” and “wet rib” versions. Dry-rubbed ribs are generously rubbed with a mixture of spices, smoked and then served with sauce on the side. Wet ribs are lacquered with tangybarbecue sauce before, during and after cooking. Another Memphis favorite is the pulled-pork sandwich – smoked pork shoulder stuffed inside a hamburger bun and topped with coleslaw.

Kansas City is the barbecue capital of the Midwest. Like Memphis, it’s also home to over 100 barbecue restaurants and hosts an annual barbecue competition an an event called American Royal. In Kansas City, both pork and beef are barbecued and it is best known for its BBQ sauce, which is traditionally heavy on tomato and uses molasses as a distinctive sweetener. The traditional thickbarbecue sauce you buy in supermarkets is based on Kansas City style sauce. The bottled varieties are much different from the small batches of sweet zesty sauce cooked up by Kansas City pitmasters. For those that aren’t familiar with the term, “Burnt ends,” are the crunchy, charred ends of brisket slabs, are a Kansas City specialty not to be missed.

Texas is famous for its cattle, and beef brisket is the barbecue meat of choice. But chopped beef and beef ribs are also state favorites. Texas barbecue isn’t only about the beef, it is also about spicy pork sausages, called “hot links,” and pork ribs are also common barbecue fare. Almost all Texas barbecue is cooked without sauce. The meat is rubbed with spices, known as BBQ rub, smoked and, sometimes, a sauce is served on the side. Barbecue in other states is most often smoked over hickory, oak or a handful of other similar hardwoods. But Texas barbecue usually uses mesquite, which gives the meat a distinct and unique flavor.