Grilled Chicken with Spicy B-Q Sauce

Grilled Chicken with Spicy Rhubarb B-Q Sauce

Grilled Chicken with Spicy Rhubarb B-Q Sauce

It was Father’s Day and the grill was hot.  What else do we do but grill out when Father’s Day rolls around.  It was a perfect sunny day, one where you wanted to be outside.  But some things require preparation in the kitchen, so I started them early, allowing me to spend as much time outdoors as possible.  This was going to be a meal to knock-his-socks-off!  I had high expectations that it would turn out fabulous and I’m pleased to report that it was a home run.  It was so good that it will take more than one post to tell you all about it.

Let me start with the main attraction:  the barbecued chicken with a spicy rhubarb B-Q-sauce.  Barbecue sauce is hardly the place where you would expect to find rhubarb, and that’s partly what I love about this tangy-sweet sauce tinged with smoky heat.   Extra sauce can be refrigerated for up to a month.  I am planning on using it on some burgers and pork chops in the very near future.

This is how to make the BBQ sauce.  You can make it well in advance and stick it in the fridge for whenever it is you want to use it.

RHUBARB-BQ SAUCE

Yield:   Makes about 2 cupsIMG_7559

Ingredients:

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 2  1/4 cups ( 1/2-inch) slices rhubarb
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/4 cup ketchup
  • 2 tablespoons white vinegar
  • 1/2 teaspoon chipotle chile powder
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt

Directions:

1.  Melt butter in a large saucepan over medium heat.  Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally.

Saute the onion in butter.

Saute the onion and garlic in butter.

Add rhubarb; cook 3 minutes or until rhubarb is translucent, stirring occasionally.

Add in the rhubarb.

Add in the rhubarb.

Add 1/2 cup water, sugar, ketchup, vinegar, chipotle, mustard and salt.  Bring to a boil.  Reduce heat; simmer 6 minutes or until rhubarb is tender.

Add all the other ingredients and simmer.

Add all the other ingredients and simmer.

2.  Place the rhubarb mixture in a blender container.  Remove the center piece of blender lid-to allow steam to escape–secure blender lid on blender.  Place a clean towel over opening in bender lid to avoid splatters.  Blend rhubarb mixture until smooth.

Once blended you will have about 2 cups of sauce.

Once blended you will have about 2 cups of sauce.

Pour into a bowl to cool.  Cover and refrigerate if not using immediately.

 

GRILLED CHICKEN WITH SPICY RHUBARB B-Q SAUCE

Yield:  Serves 4

Ingredients:

  • 1 tablespoon canola or olive oil
  • 8 bone-in chicken thighs, skinned (about 2 1/2 pounds)   I used leg quarters.
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • cooking spray
  • 1 cup Rhubarb-BQ Sauce

Directions:

1.  Preheat grill to high heat.

2.  Combine oil and chicken;  toss to coat.  Sprinkle chicken with pepper and salt.  Place chicken on grill rack coated with cooking spray, and grill 6 minutes or until well-marked.    Brush chicken on both sides with B-Q sauce.

Brush with sauce on both sides.

Brush with sauce on both sides.

Continue to cook, turning and brushing with sauce until glossy and browned, about 12 minutes more, or until tender.

IMG_7575

This chicken is ready for Prime Time!

This chicken is ready for Prime Time!

 

SOURCE:    Weeknight Grilling with the BBQ Queens

Smoked Soy-Glazed Flank Steak

Real barbecue is bragging food.  Maybe it’s the great smoky flavor or maybe it’s the praise of the eaters, but somehow all pit masters develop into natural boasters.  They learn to tell tall tales, wear odd clothes, act in wacky ways, and otherwise promote themselves as magicians of meat.

When asked about their secrets, they often dance around their answer, hinting at mysterious ingredients in their own special dry rub, marinade or sauce.  It’s all part of the fun of barbecue, but beginners shouldn’t be deceived about the main secrets of success.  As long as you know your equipment and understand some barbecue basics you’re well on your way to becoming a master barbecuer.  For the newcomer to smoker cooking its important to get yourself a good cookbook on the subject.  One that describes the different types of smokers and the other equipment you would need to get started.  Having some basic recipes for rubs, marinades, and sauces is also a good place to start, then you can begin to modify a recipe to make it your own.

While visiting in North Carolina over the holidays, I was fortunate to experience this succulent flank steak that was marinated over night and then cooked in a smoker with Jack Daniels-flavored wood chips to produce the smoke and flavor.  Tender and flavorful don’t begin to describe the texture and flavor of meat that has been slow cooked in a smoker.  You must experience this for yourself to appreciate how great it was.

Smoked Soy-Glazed Flank Steak

Smoked Soy-Glazed Flank Steak

SOY MARINADE AND GLAZE

  • 3/4 cup soy sauce, preferably low sodium
  • 1/3 cup hot pepper sauce
  • 1/3 cup Worcestershire sauce
  • 1/4 cup red wine
  • 1/4 cup red wine vinegar
  • 3 Tablespoons packed brown sugar, or more to taste
  • 1  1/2 Tablespoons oil, preferably sesame
  • 2 cloves garlic, minced
  • 2 flank steaks, about 2 1/2 pounds total

Directions:

1.  The night before you plan to barbecue, combine the marinade ingredients in a bowl or lidded jar.  Whisk or shake to combine.  Place the flank steaks in a plastic bag or shallow dish and pour the marinade over them.  Refrigerate the steaks overnight.

2.  Prepare the smoker for barbecuing, bringing the temperature to 200*F. to 220*F.

3.  Remove the steaks from the refrigerator.  Drain them and reserve the marinade.  Let the steaks sit at room temperature for 25 minutes.**

4.  In a heavy saucepan, bring the marinade to a boil and boil it for 5 to 10 minutes, until reduced by one-third.  Keep the mixture warm for glazing the meat.

5.  Brush the glaze over the steaks and transfer them to the smoker.  Brush the steaks with the glaze again after about 25 minutes.  Cook for a total of 45 to 55 minutes, until the meat is rare to medium-rare.

A view into the smoker.

A view into the smoker.

6.  Let the steaks rest for 5 to 10 minutes before slicing thinly across the grain.  Serve the slices with additional glaze on the top or on the side.

Just removed from the smoker.

Just removed from the smoker.

**Allowing the food to come to cool room temperature before barbecuing promotes quick and even cooking, and with meat, fowl, and fish it reduces the chance that a cool center will harbor bacteria.

The flavor of this steak was deep throughout the meat, not just on the surface.  The smoky flavor from the wood chips penetrates evenly through the meat.  Some of us like our steak med-rare, others like theirs rare.  Using a meat thermometer helped to know the level of doneness, and when it was sliced it was perfectly cooked.  We all got slices that were cooked just the way we like it.

Perfectly cooked at medium rare.

Perfectly cooked at medium rare.

Having meat prepared this way was a special treat for me, as I’ve only had meat prepared this way only once or twice before.

It looks so good!

It looks so good!

Photography done in someone else’s home doesn’t always produce the same quality picture as what I can achieve at my home because of the difference in lighting.  However I hope you got a good idea of what this meat looked like.  So sorry you couldn’t taste it also 😀

SOURCE:  Smoke and Spice, by Cheryl and Bill Jamison