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| Name: |
Talullahhound
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| Subject: |
Big Bob Gibson's BBQ Book
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Date:
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6/9/2010 8:06:42 AM
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I've been experimenting with some receipes out of this book.
I did the Brined Chicken with White Sauce. I really liked the results, but even better, I liked that it didn't require a lot of prep time.
The Brine
1 cup of apple juice
1 cup of water
1TBSP salt
1/4 TBSP garlic powder (I used fresh garlic)
1 TBSP Honey
1/2 TBSP brown sugar
1/2 TBSP soy sauce
1/2 TBSP Fresh Lemon juice
Mix together the brine ingredients and then brine the boneless, skinless chicken breasts for 1 hour.
Grill over direct heat.
For serving, dip the cooked breasts in a white BBQ sauce:
2 cups mayo
1 cup distilled white vinegar
1/2 cup apple juice
2 Tsp prepared horseradish
2 tsp ground black pepper
2 tsp fresh lemon juice
1 tsp salt
1/2 cayenne pepper
I also did his rescipe for beef kabobs. Very good.
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| Name: |
Ulysses E. McGill
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| Subject: |
Big Bob Gibson's BBQ Book
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Date:
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6/9/2010 11:27:55 PM
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White sauce is great, but I think it's at it's best on a slow cooked/smoked whole or half chicken....give it a try sometime. My latest method is to roast the chickens on a beercan rack with hardwoods at 215- 225 and take them off at about 160 degrees internal temp (most folks tend to overcook). It usually takes about 2.5-3 hours for 2 large chickens with indirect heat. Dunk the chickens and wrap in foil for 15 to 30 minutes before serving.
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| Name: |
Talullahhound
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| Subject: |
Big Bob Gibson's BBQ Book
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Date:
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6/10/2010 8:25:12 PM
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Sounds good, but I rarely cook whole chickens. If I do, I usually rotisserie them on the grill.
I've never been a huge fan of white BBQ sauce, but I have to say it was good in this recipe.
The thing I liked about this recipe (other than taste, obviously) was that it didn't require a lot of advance planning. Chicken breast thaw pretty quickly, and it only marinates for an hour. And I wouldn't marinate it longer than that either.
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U.M, you'd probably like this cookbook. It covers a lot of ground with chicken, pork, beef -- I think I even saw BBQ goat. He talks quite a bit about process. And some good side dishes too. I made a cuban black bean side dish that was real good too.
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| Name: |
lakngulf
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| Subject: |
PS
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Date:
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6/10/2010 9:47:55 PM
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Now why did you think of McGill when you thought of goat?
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Imagine him folding a whole goat into the BGE!
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I could probably get one on the XL, but can't say I'm a goat fan from the few times I've had it....I'll leave the goat recipes to someone else. Although, I do like goat cheese!
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I had goat one time and I wasn't exactly blown away. I think I'll stick to goat cheese.
When I was in Argentina, we went to one of those places where it is all meat all the time, as much as you want. (I think it's called a Brazilian style BBQ, where they circulate with the meat on huge skewers) Anyway, they had the whole goats turning on a spit in the front windows of the restaurant. They were mounted like you would a chicken on the grill... I always thought it looked vaguely obscene.
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