South Texas Barbecue.com
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Chicken Recipes
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Chicken is one of my favorite things to barbecue and grill. A lot of people are afraid to barbecue chicken because they do not want to undercook the bird without realizing it and then get sick after they eat it. Many people do not like grilling or barbecuing chicken because the chicken always comes out dry. Chicken is not hard to cook at all. Once you get the hang of cooking the bird or portions of bird, you will have no problems. There is nothing better than a barbecued chicken.
The recipes that are being added are very flavorful and juicy. The recipes are also easy to follow because I am very detailed in the barbecuing instructions. I am probably over detailed, but that is because I want them to be simple for everyone. I believe that most of the recipes will not need any barbeque sauce for that extra flavor.
I believe that if any type of barbecue needs a barbeque sauce it is because there is something wrong with that piece of meat. There are different reasons for that. Most common is because the meat is too dry or it has no flavor or lack of flavor. I personally recommend barbecuing over wood. I've mentioned time and time again that I never cook with charcoal. I just love the flavor the meat gets from the smoke of the wood along with all the rubs and marinades. They go well together.
Even if you do not follow any of the recipes, don't be afraid to experiment with different types of woods to cook on. The most common wood we cook with here in South Texas is mesquite. Anywhere you go down here you will find mesquite. I have learned to cook with mesquite and it works for me. The second most common barbecued wood around here is oak. Oak gives off a very good flavor too. The main thing is that you try your different rubs and marinades with different types of wood and see what works for you.
When it comes to barbecuing chicken it can some times be difficult to judge when the chicken is fully cooked. When I first started barbecuing and grilling chicken I had a hard time. The outside would look nice and cooked. When I would take the chicken off the barbecue pit and cut into the chicken it would be pink in the inside. The chicken was obviously not fully cooked. I would have to put the chicken back into the barbecue pit and and barbecue it thoroughly. This definitely dried out the chicken because I had already cut into the chicken. This is the time a barbecue sauce would come in handy.
If you are not comfortable eye balling the barbecued chicken for doneness that is fine. Go ahead and invest in a cooking thermometer. Always remember that dark meat of the chicken (legs and thighs) takes longer to barbecue than white meat (wings and breasts) does. So, you will have to probably augment your barbecuing times if you are going to barbecue dark meat chicken. When you check the internal temperature of the chicken it should read 175 degrees. Make sure that you insert the thermometer in the thickest part of the chicken in order to get an accurate reading. Also, try not to touch the bone with the thermometer when you check the internal temperature of the chicken.
Chicken is one of my favorite things to barbecue and grill. A lot of people are afraid to barbecue chicken because they do not want to undercook the bird without realizing it and then get sick after they eat it. Many people do not like grilling or barbecuing chicken because the chicken always comes out dry. Chicken is not hard to cook at all. Once you get the hang of cooking the bird or portions of bird, you will have no problems. There is nothing better than a barbecued chicken.
The recipes that are being added are very flavorful and juicy. The recipes are also easy to follow because I am very detailed in the barbecuing instructions. I am probably over detailed, but that is because I want them to be simple for everyone. I believe that most of the recipes will not need any barbeque sauce for that extra flavor.
I believe that if any type of barbecue needs a barbeque sauce it is because there is something wrong with that piece of meat. There are different reasons for that. Most common is because the meat is too dry or it has no flavor or lack of flavor. I personally recommend barbecuing over wood. I've mentioned time and time again that I never cook with charcoal. I just love the flavor the meat gets from the smoke of the wood along with all the rubs and marinades. They go well together.
Even if you do not follow any of the recipes, don't be afraid to experiment with different types of woods to cook on. The most common wood we cook with here in South Texas is mesquite. Anywhere you go down here you will find mesquite. I have learned to cook with mesquite and it works for me. The second most common barbecued wood around here is oak. Oak gives off a very good flavor too. The main thing is that you try your different rubs and marinades with different types of wood and see what works for you.
When it comes to barbecuing chicken it can some times be difficult to judge when the chicken is fully cooked. When I first started barbecuing and grilling chicken I had a hard time. The outside would look nice and cooked. When I would take the chicken off the barbecue pit and cut into the chicken it would be pink in the inside. The chicken was obviously not fully cooked. I would have to put the chicken back into the barbecue pit and and barbecue it thoroughly. This definitely dried out the chicken because I had already cut into the chicken. This is the time a barbecue sauce would come in handy.
If you are not comfortable eye balling the barbecued chicken for doneness that is fine. Go ahead and invest in a cooking thermometer. Always remember that dark meat of the chicken (legs and thighs) takes longer to barbecue than white meat (wings and breasts) does. So, you will have to probably augment your barbecuing times if you are going to barbecue dark meat chicken. When you check the internal temperature of the chicken it should read 175 degrees. Make sure that you insert the thermometer in the thickest part of the chicken in order to get an accurate reading. Also, try not to touch the bone with the thermometer when you check the internal temperature of the chicken.
