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Adding sauce to barbecue is a matter of taste. It's often added after the meat is cooked, says Rocky Stubblefield, of Stubbs Bar-B-Q in Austin, Texas. But if you want a sauce glaze added to your barbecue, he recommends this trick.
Eating healthy should still be delicious.
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You know those first time food experiences that you remember forever? The ones that surprise you, but leave an indelible mark? It’s a little like that for us with this Tri Tip Steak. Our first exposure was while we were living in the bay area, it seemed like everyone was raving about Tri Tip. Once we tried it, we were hooked. It is now a favorite for grilling all summer long.
A flavorful rub is the key to the perfect Tri Tip Steak. To successfully “rub” meat, there are four essential steps:
- Allow meat to sit at room temperature for 20-30 minutes.
- Place the meat on a baking sheet lined with foil or parchment paper. This will keep the mess to a minimum and make it easier to transport the meat to the grill.
- Wear rubber or plastic gloves to apply the oil and the rub. This keeps the rub on the meat, not your hands. With gloves, the rub goes on smoothly and evenly.
- Apply oil before applying the rub. The oil causes the meat to crisp or sear on the outside and keeps the juices on the inside. It also makes it possible for the rub to adhere to the meat.
How To Grill Chicken Breasts with Barbecue Sauce
Today we are doing more of a &lsquohow to&rsquo on The Schmidty Wife, opposed to a recipe. How To Grill Chicken Breasts with Barbecue Sauce.
Over the month of July I took the time to write down what we had for dinner every night. With the intention of sharing what I feed my family most often with my readers. Well turns out this summer was pretty predictable with some simple barbecue grilled chicken. I turn to the grill most of the time during the summer so it is no surprise to me that we had this for dinner the most often. So let&rsquos talk about how to grill chicken breasts with barbecue sauce.
It&rsquos all about the grill and the chicken breast today. Now if you know me you know I&rsquod take a chicken thigh over a breast any day but there is also something so deliciously basic about a barbecued chicken breast on the grill, when done right I can barely resist it.
So often chicken breasts can be overcooked and dried out which makes them no good. It can also be tricky to realize when to add the sauce during grilling. So today we are going to go over some of the basics of How To Grill Chicken Breasts with Barbecue Sauce.
I read somewhere that almost 40% of millennials are afraid to touch raw chicken. Seriously you guys. It won&rsquot bite you! In all fairness yes if you aren&rsquot handling it properly and cross contaminating then you get get sick, in a majorly bad way. But it&rsquos not that hard to keep a clean safe environment.
First, don&rsquot cross contaminate. I have a glass cutting board I use specifically and only for raw meats. I chose glass because it is super easy to clean up and dishwasher safe. I only let my raw meats touch that board and nothing else. I also do not share knives between my raw meats and anything else in the same session unless 2 things happen, that knife was washed super well, or I am 100% done cutting other things and my raw meat is the only thing left to cut. Never cut raw meat and immediately cut vegetables (or whatever else you need to cut), I feel like that is common sense but I am going to say it any way.
Second, wash hands. I feel like this probably should have been first, but whatever. Wash your hands before and immediately after handling raw meats. If you are really really scared of touching raw meat get over yourself buy some disposable gloves.
Its basically that simple, keep it clean.
Why do you need to touch the raw chicken? Because grilled chicken it so much better as a cutlet.
So Let&rsquos talk how to prepare the chicken cutlet.
A chicken cutlet is basically just a fancy word for cutting your large chicken breast in half. You can cut it in half yourself so easily (or you can also buy cutlets at the store).
In a clean space, butterfly cut your chicken breast in half and voila you are ready for the grill.
So I have two reasons why I love grilling a cutlet opposed to a whole breast. First, it tastes better. I find that a whole chicken breast tends to cook unevenly and can either appear rubbery or dried out. With the cutlet, the pieces are more uniform giving it a more even cook. Second, they cook so much faster. Like half the time of a full chicken breast, so dinner is to your family faster.
I love grilling. I don&rsquot talk about it enough on the blog. There is something about grilling that takes you back to a simpler time, like food and fire, a little bit back to nature if you will. Plus because we choose to live where there is 2 feet of snow on the grill for months at a time I like to take advantage of it when I can.
You will want to bring your grill to a medium-high heat. The chicken will go over direct heat for in total about 10 minutes. I would like to note that each grill is going to be a little different, especially charcoal vs gas, so ultimately you&rsquoll want to go for as long as it takes to reach an internal temperature of 165º F.
To get the barbecue sauce cooked nicely on the chicken this is how you cook it. Lightly oil the chicken and give each piece of dash of salt and pepper. (P.S. I&rsquove become obsessed with this Cooking Spray Oil this summer, I just give each side a light spray, so easy). Place the oiled chicken over direct heat. Cook 4 minutes. Flip chicken, immediately drizzle and brush cooked side of chicken with barbecue sauce, cook 4 minutes. Flip chicken again so that the barbecued side is now on the grill, immediately drizzle and brush the second side with barbecue sauce, cook 1 minute. Flip chicken one last time, cook an additional 1 minute or until chicken has reached an internal temperature of 165º F.
Remove chicken from grill and cover with aluminum foil for 3-5 minutes. Serve with extra sauce on the side if desired.
So that is How To Grill Chicken Breasts with Barbecue Sauce. It is quick and easy making it the perfect meal to feed your family (especially during summer). So don&rsquot over think dinner and get grilling now!
TIPS & TRICKS:
&bull I know I just talked a lot about cutting your chicken BUT you can also buy cutlets at the grocery store, look for cutlets that are 6-8oz each
&bull Use whatever barbecue sauce or any other of your favorite sauces using this method (like buffalo sauce)
If the Sauce Is Too Sweet
You'll want to add vinegar here, but the plain white stuff won't do. Serious Eats recommends apple cider or rice vinegar. The former has a fruity, super-tart taste that adds fullness and contrast, while rice vinegar tends to be more mild and sweet. I also like red wine vinegar, which has a more mellow effect. Start out with two teaspoons of the stuff, stir or shake well, then taste and see where you're at.
If your BBQ sauce is really sugary, you may want a teaspoon or two of either lemon or lime juice to really up the ante. Using fresh citrus juice brings out the flavors of a subpar BBQ sauce and, in my opinion, gives it a little class.
Step 1. Add all of the ingredients to a saucepan.
Step 2. Mix all of the ingredients together and cook them on low heat for 30 to 35 minutes.
Step 3. The sauce will be ready once the blueberries are soft. Adjust the flavor of the sauce with a little bit of salt and sweetener if you prefer sweet.
Tip! The sauce will be chunky from the blueberries. Use an immersion blender or blender to thin the sauce out.
Barbecue Sauce Recipe (Printable recipe)
By Christine’s Recipes
Prep time: 5 mins
Cook time: 30 mins
Yield: 1 ½ cup
- 1 small onion, finely chopped
- 3 tsp minced garlic
- 1 tsp salt
- ½ tsp freshly grated black pepper
- 7 Tbsp (85 gm) brown sugar
- 1 cup (250 ml) ketchup
- 2 ½ Tbsp (50 ml) apple cider vinegar
- 3 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 Tbsp (40 ml) honey
- ¼ tsp ground cayenne pepper
- Use a deep heavy-based pot, heat oil over medium heat. Add the onion and cook until softened. Add the garlic, salt, pepper and brown sugar. Cook for about 2 minutes.
- Pour in the remaining ingredients. Bring it to boil. Reduce heat and simmer for about 20 to 25 minutes. Stir constantly. The sauce should get thicker and thicker. Taste and add more vinegar and sugar if needed. Let it cool a bit. Blend the sauce into a smoother texture with a stick blender. Done.
- Ground cayenne pepper is mildly hot, available at supermarkets.
- If a stick blender is not handy to you, you can cook the onion longer until it turns really soft and completely broken down.
- The sauce can be stored in a sterilized jar in fridge up to 3 weeks.
- To sterilize a jar: Boil the jar in boiling water for 10 to 15 minutes. Then drain dry. Or put in an oven, heated to 100C / 215F, bake for 15 minutes. Turn off the oven and let the jar cool down in the oven. Then the jar is ready to use.
***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.
If you&rsquore diversifying your American barbecue recipes, it&rsquos almost a sin to miss this the Cornell Chicken from Ithaca. It&rsquos a recipe of a poultry science professor named Bob Baker who was teaching at Cornell University at that time &ndash the story behind the recipe name.
Indeed, the little town blues are melting away with New York&rsquos own Cornell chicken.
It&rsquos basically grilled chicken with crispy, golden skin. This recipe uses the drumstick chicken cuts marinated in a mixture of egg, vinegar, and salt whisked until it ballooned. Make sure that you stab the chicken a few times so the mixture will seep in. I prefer soaking the chicken for 24 hours in the fridge, but purists can go as long as 3 days. No need to worry about spoilage since the vinegar and salt will stop the formation of bacteria.
After that, you can now grill it for 60-90 minutes under 150F temp. Baste the chicken as it cooks. Once the meat is done, place the chicken on the hot side of the grill without direct fire. With the skin side down, let it crisp this way for 10 minutes.
- Olive Oil: Can also substitute a light-tasting oil like avocado or sunflower. Avoid butter.
- Minced Onion and Garlic: I prefer fresh to the dried variety for this barbecue sauce because they brighten up the dish and add some texture, but you can use either.
- Ketchup: This is the base of the homemade barbecue sauce. Use any kind you like, but if possible avoid ones with tons of sugar, as we’ll be adding some brown sugar to the sauce.
- Worcestershire Sauce: This offers a smokey, umami flavor that makes this a true barbecue sauce.
- Apple Cider Vinegar: You could also use white distilled vinegar, red wine vinegar, or lemon juice.
- Bourbon: You can use your favorite bourbon in this barbecue sauce. I used Barterhouse Kentucky Bourbon . This bourbon is smooth and buttery with hints of brown sugar. It pairs perfectly with the sauce.
- Brown Sugar: To sweeten the homemade barbecue sauce and offer molasses-y undertones. Light or dark will work.
- Salt and Pepper: Just an eighth of a teaspoon of each.
- Chili Powder: I like adding this for some heat, but you could leave it out, if preferred. Red pepper flakes, cayenne pepper, and paprika would also work
- 4 pounds lean beef brisket
- 2 tablespoons liquid smoke flavoring
- 1 tablespoon onion salt
- 1 tablespoon garlic salt
- 1 ½ tablespoons brown sugar
- 1 cup ketchup
- 3 tablespoons butter
- ¼ cup water
- ½ teaspoon celery salt
- 1 tablespoon liquid smoke flavoring
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons mustard powder
- salt and pepper to taste
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
- 1 pound red jalapeno peppers, stems cut off
- ½ pound red serrano peppers, stems cut off
- 4 cloves garlic, peeled
- 3 tablespoons light brown sugar
- 1 tablespoon kosher salt
- ⅓ cup water
- ½ cup distilled white vinegar
Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
Pour fermented mixture back into blender with vinegar blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.