Here is some of my favorite recipes. They may be of interest to you...
Pit Chicken aka, Roadside Chicken
This Chicken is Grilled/Smoked and sold all across the country at Roadside Stands and at Firehouse Fund Raiser BBQ's. Here is my version
Pit Chix Basting Sauce
2C Apple Cider Vinegar
1C Olive or other Oil
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
2Lrg Egg Yolks
I always Brine my Chicken with my Families Favorite Brine and apply some Bubba Chix Rub. This is then Grill/Smoked over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there.
This stuff is Tangy with a Sweet and Spicy Finish. If you wish, instead of Brining, you can make a Double batch and add 1T Kosher Salt to half. Marinate the Chix for 4-6 hours with the salted half of the Brine/Basting Sauce then use the rest to baste during the Cook.
I would squirt the Sauce on with a Sports Bottle about every 15-20 minutes and used all but 1/2 cup that I took to the Table to add a fresh Punch of flavor. Great Stuff!...JJ
Families Favorite Brine
1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...
Bubba Chix Rub
1/2C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Cayenne
1T Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
1tsp Allspice
1tsp Bell's Poultry Seasoning or Thyme
Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.
Smoked Ribs as easy as 3-2-1
A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ
Foiling Juice / Sweet Pulled Pork Finishing Sauce
Foiling Juice
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
1T Molasses
Optional:
2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style Glaze.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.
Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.
I was AMAZED...No additional sauce needed. ENJOY...JJ
