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A chicken recipe from the past


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Posted by Ray Basso on April 07, 2014 at 21:06:43:

Re: Kathy/Calgary/Chicken (9/16/1998 9:01:57 AM by Kathy/Calgary)

Hi SFB --
My bbq mate, Amo (her name is Anne-Marie), does the chicken, but the
rest of us fed her so many winning tips I can probably help you out.

1. She uses whole chick breasts and keeps the bone in
2. Marinate them for 1-1/2 to 2 hours in a flavorful marinade. She
uses an Asian-style with pineapple juice, soy, ginger, garlic, that sort
of thiing. (She used to marinate too long and the meat texture was
a but mushy which is why she didn't win before this year)
3. Pat them dry, slather with French's mustard (a Paul Kirk winner) and
sprinkle with a good dry rub, but a lighter flavored one than you might
use for butt or brisket.
4. Smoke over cherry wood at 225 for about 4 hours to an internal temp
of, I think, about 160. I'm not sure of the temp, it could be a bit lower
but you could check in other sources. Instant-read thermometers are great.
5. Mop with a tasty, slightly spicy thinned-out sauce several times
in the last hour or so. Makes a nice flavor and glaze. Amo makes one from
a smoked tomato ketchup that she does from scratch--recipe from a Hugh
Carpenter book. Great stuff.(Somke some Roma tomatoes when you're doing
the chicken)
6. Remove chick meat from bones -- fairly easy to do -- and slice on
diagonal.

Hope this helps. Let me know if it works for you. \
Good eating!
Kathy "Missed" Best Butt
(butt only missed by 1 point)


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