© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Adapted from Big Bob Gibson's BBQ Book by Chris Lilly
For the Sauce:
2 cups mayonnaise
1 cup apple cider vinegar
½ cup apple juice
2 teaspoons prepared horseradish
2 teaspoons freshly ground black pepper
2 teaspoons freshly squeezed juice from 1 lemon
1 teaspoon Kosher salt
½ teaspoon mustard powder
½ teaspoon cayenne pepper
To make the sauce: Place mayonnaise, vinegar, apple juice, horseradish, black pepper, lemon juice, salt, mustard powder, and cayenne pepper in a medium bowl and whisk to combine. Transfer to a jar and store in refrigerator until ready to use.
For the Brine:
1 quart apple juice
1 quart water
½ cup kosher salt
¼ cup brown sugar
2 tablespoons molasses
To make the brine: Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Submerge chicken in brine, breast side down, and place in refrigerator for 1½ hours.
1 whole chicken, butterflied or halved
¼ cup of your favorite barbecue rub
1 medium sized chunk of light smoking wood, such as apple or cherry
Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with barbecue rub.
Light a chimney ¾ full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on top of coals. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken, skin side up, on cool side of grill and cover. Cook, maintaining a temperature around 350°F , until breast meat registers 155°F and thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat, 30 to 45 minutes.
Brush chicken liberally with white barbecue sauce. Transfer to cutting board and let rest for 10 minutes. Cut chicken into quarters, and serve.