Traditional recipes

Grilled Dixie Chicken with Cayenne Spice Rub

Grilled Dixie Chicken with Cayenne Spice Rub

Ingredients

  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon (packed) golden brown sugar
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon lemon-pepper seasoning with garlic and onion
  • 1 teaspoon cayenne pepper
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 4-pound chickens, quartered, rinsed, patted dry
  • 1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices

Recipe Preparation

  • Combine first 9 ingredients in small bowl; whisk spice rub to blend well. Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well. DO AHEAD Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.

  • Sprinkle spice rub over both sides of chicken pieces. Arrange chicken pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours.

  • Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover. Place chicken on grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15 minutes. Turn chicken again and grill, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 minutes longer. Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.

  • Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.

Recipe by John Willingham,Reviews Section

While a rib is nothing but meat on a bone, meat, especially pork, will only give you so much flavor . For really stellar ribs, you need to go at least one step beyond trimming the membrane and cooking them you need to add your own flavors . The good news is that while there is no one way to go about adding flavor to a rack of ribs, not all of those ways are equally effective.

  • Marinade. This would be the wet approach to rib flavor-enhancement. Marinades offer flavor while also tenderizing meat prior to cooking by way of an enzymatic reaction pineapple, whether its juice or some slices, is a good example of such an enzyme. Two problems with cooking marinated ribs is that the marinade can be rather gloppy, increasing the cooking time, and there is a chance that the sauce could cause a flare-up when reacting with the heat.
  • Apply BBQ Sauce after cooking . This is the method professed by people who are either lazy or in a crunch for time. No matter how good the sauce is, it will not cling to the ribs very well a properly sauced rib is one that has where its sauce was applied in the last few minutes of cooking time and allowed to caramelize onto the meat.
  • Dry Rub. Of the three options covered here, a dry rub is different in that it is, well, dry there is no need to worry about moisture with a dry rub. A dry rub takes very little prep work to make, can go onto the ribs minutes before you add them to the smoker and tenderizes the meat by osmosis-drawing out the moisture and slipping in the flavors of the many herbs, spices and seasonings that go into a proper smoker rub.

Summer grilling: Bone-in chicken

We're counting down to Memorial Day, the unofficial start to the summer grilling season and one of the most popular times to grill outdoors. To help you along, we are offering a week's worth of sure-fire grilling tips and 'cue-worthy recipes.

Today's grilling tip: Master grilling bone-in and skin-on chicken. If you pay attention to the chicken bone-in and skin-on on the grill and master a few easy steps, you won't end up with chicken that's charred on one side (with the skin burned way beyond golden brown) and still raw in the middle.

Summer grilling: Perfect burgers

  • Use a two-zone fire, where the heat is medium-hot in one part and cooler in another. The cooler part can be an area with no heat source at all (indirect heat) or very low heat. To set up the grill for indirect heat, bank the coals to one side of a charcoal grill. For a gas grill, leave one burner (or two if you have a four-burner grill) on low or completely off.
  • Grill chicken (we used thighs in today's recipe), skin side up first and over lower heat, letting some of the fat render from the skin. This does two things: It prevents flare-ups because the fat renders slowly and it helps crisp the skin nicely.
  • Use a rub on the skin that has cornstarch as an ingredient. The cornstarch will absorb excess moisture in the skin, allowing it to crisp.

Today's recipe for Dixie Chicken Thighs is adapted from "The Grilling Book: The Definitive Guide from Bon Appetit" by Adam Rapoport (Andrews McMeel, $45). This recipe can be prepped in advance. Although it's not necessary, a final brushing of spicy butter pairs well with the spice rub.

Summer grilling: Brining salmon

Serves: 8 / Preparation: 15 minutes (plus standing time for chicken) / Total time: 1 hour 15 minutes

1 tablespoon coarsely ground black pepper

1 to 2 tablespoons (packed) golden brown sugar

2 teaspoons garlic powder

1 teaspoon lemon-pepper seasoning with garlic and onion

1 teaspoon cayenne pepper

½ cup (1 stick) unsalted butter, room temperature

½ cup (1 stick) unsalted butter, room temperature

16 bone-in and skin-on chicken thighs (about 6 ounces each) or substitute chicken breasts or legs or chicken leg quarters

1 sourdough baguette, cut on diagonal into ¾-inch-thick slices

Broccoli and Bell Pepper Slaw (see note)

In a small bowl combine all the rub ingredients and blend well. Transfer 1 tablespoon spice rub to medium bowl add butter and mix well. (Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.)

Trim any excess fat from the chicken thighs. Pat the chicken pieces dry with paper towels. Sprinkle spice rub over both sides of chicken pieces. Arrange chicken pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours.

Prepare a grill for two zones of heat, low-medium and medium-high heat. Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover.

Place the chicken on the grill, skin side up over indirect heat (the cooler part of the grill), cover and grill about 15-20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15 minutes. Turn chicken again and move to the hotter part of the grill and continue grilling, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 to 10 minutes longer. Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.

Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.

Cook's note: For the Broccoli and Bell Pepper slaw, mix together one 10-ounce bag of broccoli slaw, 1 heaping cup of mixed bell pepper slices, 1 bunch sliced green onion and 1 cup favorite slaw dressing.

Adapted from "The Grilling Book: The Definitive Guide from Bon Appetit" by Adam Rapoport (Andrews McMeel Publishing, $45).

Tested by Susan Selasky for the Free Press Test Kitchen. Analysis per 1 chicken thigh.

312 calories (61% from fat), 21 grams fat ( 10 grams sat. fat), 18 grams carbohydrates, 13 grams protein, 1,104 mg sodium, 78 mg cholesterol, 1 gram fiber.


How to apply a beef rub?

The application of rubs is very easy.

Simply mix the ingredients, pat beef dry, and then rub all over your favorite piece of beef. Use two tablespoons of rub for every pound of beef. Then, let the beef soak up the flavors.

You can either put the beef in a Ziploc bag, or wrap it in plastic and place it in the refrigerator.

The longer you let the beef soak, the more flavors you will notice when you eat it.

We’re not very scientific on timing it, but usually, we try and put on rubs anywhere from 30 minutes to 3 hours before we cook the beef.


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Smoking Woods for Flavor

The best flavor of barbecue comes from the smoke of burning logs used in the process of slow-cooking. Traditionally, hardwood logs and wood chips are effective at delivering the desired smoke flavoring to your Boston butt.

To determine the best type of wood to use to enhance the flavor of your pork butt, look at a few of the options below. Smoking woods have different flavor profiles, from sweet to hearty. Choose a wood that matches the flavor profile you want to achieve.

Hickory

For smoking, hickory produces a powerful flavor and a large continuous plume of smoke. The flavor profile is strong and hearty, but could turn bitter if too much is used.

Red Oak

Oak produces a strong and full flavor profile. A benefit of red oak over hickory is that the flavor produced will not overpower the taste of your roast. This hardwood is great for burning for long periods of time, so it will work with the slow roasting requirements of your pork butt.

Grapevine Cuttings

Grapevine cuttings can be added as a smoke source that will produce a delicate, sweet flavor. When using grapevine cuttings, be sure to consider the amount you use. This additive produces thick, strong plumes of smoke.

Apple Wood

This smoking hardwood will produce a mild and sweet flavor profile in your roast. Apple wood is a slow burning hardwood that is great to use for a day-long pork roast barbecue.

Cherry Wood

This hardwood produces a light and sweet flavor profile when used as a smoking wood. An additional feature includes the gentle, brown coloring of your pork roast. This wood works well when paired with another slow burning hardwood like hickory.


Difference between these Baked Wings and my Oven Fried Wings

If you&rsquove checked out my site or perhaps made my oven-fried wings, then you might be wondering what&rsquos the difference.

One of the major differences is that oven-fried wings are crisped using baking powder in the spice mix. The baking powder allows the chicken wing skin to cook faster than the meat & creates the crispy wings that we all love.

Since spicy dry rubbed wings do not include baking powder, they are also Whole 30 compliant.

Oven Fried Crispy Baked Chicken Wings Recipe


Smoked Chicken Recipe

Dry Rub Ingredients:

1/4 cup brown sugar
1/4 cup paprika
2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder

Instructions:

1. Whisk dry rub ingredients in a medium size bowl until well combined. Set aside

2. Soak 2 cups of wood chips (we prefer Hickory) in a large bowl filled with water for at least 30 minutes. If you are looking for good chips &ndash here is one we use and like : SmokeHouse Chips

3. Rinse chicken and pat dry with paper towels. &ndash including the cavity. Place chicken on a baking sheet and refrigerate, uncovered, for at least 20 minutes to dry while you prepare the smoker.

4. Light the smoker (we use a propane smoker) and let the grill heat until it reaches at least 250°F.

5. Remove the chicken from the refrigerator and rub it all over with oil. Next, season generously with the dry rub, including seasoning the cavity and then let it sit at room temperature for about 10 minutes.

6. Place the chicken on the cooking grate, breast side down. Add half of the soaked wood chips to the grill tray (each smoker will be different). Close the door and adjust grill temperature so that it remains at 235°F.

7. Do NOT open the door for at least the first hour.

I know it&rsquos hard, but resist the urge. After an hour, you can add the rest of the wood chips if you no longer see smoke coming from the smoker. Although it is personal preference on how smoky you like your chicken, we find that smoking for half of the cook time (approximately 2 hours) provides the best flavor for most people.

8. After 2 hours of cooking, flip over your chicken. Also, this would be the time to rotate positions if you are smoking more than one chicken. For example, rotate the chicken closest to the heat to the top rack and do the opposite for the chicken furthest away from the heat. Continue to cook until the internal temperature reaches 165°F on a meat thermometer inserted into the thickest part of the thigh. Approximate cook time 3-4 hours.

9. When the chicken is done, remove it from the grill and let it rest for 15 minutes before carving.


Making Your Own BBQ Rub

I love making my own barbecue rub because it allows me to monitor and control exactly what I put in it. I also enjoy making my own rub because it is so easy to alternate depending on taste.

For example, if I know my guests really enjoy spicy food, I can add extra pepper and spice to kick it up a level. On the other hand, if I’m grilling for someone who doesn’t enjoy spicy food, I can play up the sweet ingredients for their taste buds to enjoy. Either way, making your own rub is easy and allows you to be very flexible.

Below are a few tips to keep in mind when making your own rub, as well as my recipe for the ultimate barbecue rub.

  • Make sure you start with a good sugar base. This can consist of refined sugar, brown sugar, or turbinado sugar. Depending on the taste you are going for, any of these will work well.
  • Date your spices and rub. If you’re like me, you’ll want to make sure you deliver high quality barbecue, so keeping things fresh is important. Dating the leftover rub ensures that you will not keep it too long. From my experience, anything over six months old should be discarded.
  • Always do a taste test. Before I put my rub on my food, I taste a little. This guarantees there will be no surprises when I taste the first bite of food used with the rub.

My Favorite BBQ Rub Recipe:

Ingredients:
¼ cup light brown sugar
1 tablespoon salt
1 tablespoon granulated garlic
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon cumin


Watch the video: Dixie Chicken (October 2021).