Sophie's Foodie

There are thousands of ways to BBQ chicken. Here we are just going to show you one.
And, this involves cooking whole chickens on a gas grill.
If you can, try to find whole chickens on sale. Personally, the bigger the better�maybe in the five pound range.
When you are cooking anything meat-wise the emphasis, besides tasting good, should be retaining moisture in the meat. If you didn't do anything else like marinate it or season it, moisture is critical.
The key is to cook/BBQ on indirect heat to retain the moisture. Well, how do we do this?
You simply turn on only one burner on your grill and cook on the unheated side. Making sure that you place whatever you are cooking in some type of a container.
If you don't, you will have the mess of a lifetime on the unlit burner. You will need to close the cover on the barbecue to retain the desired temperature, and keep it closed, except to mop or mist it in the final cooking stages.
Back to chickens: Make it worth you while. Try to do two chickens at a time.
Empty the cavities and flush with warm water. Wash the rest of the chicken, rinse and pat dry. Rub a little EVOO over the entire chicken.
I then pour a generous amount of Paul Prudhomme's Poultry Magic into the cavity, and all over the bird and rub it in. Pour more on more seasoning but don't rub it in this time.
Marinate over night in the fridge in a Tupperware container like below, or large plastic bag.
Turn on your gas grill to high and then when it reaches temperature turn down to medium or 325 or 350 degrees. Let the refrigerated chicken sit out at least 30 minutes on the counter before the grill gets to temperature.
Cook for several hours until you reach 190 degrees using a quality meat thermometer. Remember only one lit burner�.cook on the other.
Put a small container of water next to the pans and keep it filled during the cooking process. In the last 15 minutes or so of cooking brush lightly with your favorite BBQ sauce. Don't put on a sauce before that or all it does is burn.
I prefer to mist, using a squirt bottle containing a cup of apple or orange juice along with a couple tablespoons of apple cider vinegar in the last fifteen minutes.

Labels: Bauman Farms, Chef Paul Prudhomme Poultry Magic, Cooking Tips For Gas Grills, Indirect Heat On A Gas Grill, Tupperware Season-Serve Marinating Container, Ways To BBQ Chicken

What were you girls expecting in my very own kitchen photo...a closeup shot of Paul Newman? Get real! Get a grip!
Ok! Here are two simple BBQ chicken recipes that are so easy that even you might...well, maybe, be able to do yourself without having to call Martha, Rachael, Ina, Chef Paul or Chef George (not Clooney) to bail you out :
1) Get a whole chicken, or two (one chicken ain't enough...but just do one if you want)
2) Now, it's time to get with it! Hunker down, knuckle down and clean those suckers with some warm water...and pat dry
3) Get Chef Paul Prudhomme's "Poultry Magic" (see bottom of post) and rub on the chicken, both on the outside and in the cavity (Beside Chef George Hirsch, Paul P is right up there with good chow and good luvin' and livin'!)
4) Get Newman's Own Lemon Pepper Marinade or Fischer and Wieser's Roasted Raspberry Chipotle Sauce and use as a marinade. How hard can this be? Maybe get the brain to rally just a tad!
5) Put the chicken(s) in a plastic bag or Tupperware Season-Serve Marinating Container
and pour a generous amount of marinade on the chicken and into that super marvelous cavity
6) Sprinkle on more Paul Prudhomme's Poultry Magic, but skip all the rubbing it in thing this time
7) If you are still awake, place those poor little fragile chicks into the fridge over night�"over night" for rednecks means: "Tat the time y'all out huntin' possum and dat big gator, dude!"
8) Set the BBQ grill at 325 degrees, let the chicks sit out for 30 minutes while the grill gets up to temperature
9) We goin' cook on indirect heat�meaning: If you cook it on directly on the grill it will be a real crispy critter on the outside and "real rare" on the inside. For the rednecks: "We dig dat real, real rare possum meat, dude!"
10) On a gas grill, turn on one burner and cook on the other side at 325 with the hood shut. I prefer to cook the chickens in shallow pans...messes that drip thru your grill really suck, dude!
11) On a charcoal grill, a two zone fire set on low heat with the hood shut
12) On a pellet grill don't sweat it
13) The chickens are going to cook until they reach a internal temperature of 190 degrees�"That real hot in da the swamp, Mon"
14) Cooking time is anywhere from two and a half to three hours
15) After one and a half hours lightly "mist" with a concoction 1 cup of orange juice and a tad bit of apple cider vinegar. Put it in a squirt bottle and mist the chicken lightly. De Rednecks: Put all dat concoction in dat gator's mouth...he squirt it back all misty real soon!
16) When done, Let those now fabulous, beautiful, gorgeous chicks set out for at least 15 minutes before serving
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BBQ Chicken Recipe Using Fischer and Wieser's Roasted Raspberry Chipotle Sauce ?? ????
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BBQ Chicken Recipe Using Newman's Lemon Pepper Marinade??
Nothing here should be a great big out-of-control-thing, dude! What were you thinking? These are easy BBQ chicken recipes, dude. Relax! Get a grip!
Get all your ducks lined up! Get all your beavers chewin' on the same tree! Get all the Viking to roll your boat! Maybe this simple: Like just, sip on a nice Oregon-made brew or an excellent glass of Oregon-made wine while you're doin' all those chickens.

Labels: Bauman Farms, BBQ Chicken Recipes, Best BBQ Chicken Recipe, Chef Paul Prudhomme Poultry Magic, Fischer And Wieser Roasted Raspberry Chipotle Sauce, Tupperware Season-Serve Marinating Container

The two chickens shown above are about to be cooked on a Traeger Grill. Wood pellet grills like the Traeger are one of the best ways to BBQ chicken or any other thing, period!
If you are like me you like to experiment with different Rubs and marinades. I make a lot of my own Rubs but I also like to use other folks' as well, and my favorites are almost any type of seasoning that comes from Chef Paul Prudhomme's kitchen.
Now, as far as I know he is not regarded as the King of BBQ, but if you familiar with him you might regard him as one of the Kings of Spice and Hot. And, of course any of the food he prepares is extremely colorful and good tastin'.
On my Traeger Grill when I do chicken I like to do two at a time. Just one chicken doesn't get it.
Rinse the entire chicken, inside and out with warm water and pat dry. Place in a marinating container like Tupperware or a plastic bag.
On one chicken, I used Prudhomme's "Little Italy Seasoning" as a Rub and Catalina Dressing as a marinade. On the other, I used Prudhomme's "Poultry Magic" as a Rub and Fischer and Wieser's Roasted Raspberry Chipotle Sauce as a marinade. Naturally, you can do both chickens the same but that may be boring. See below on where to get all this stuff.
On both chickens, generously pour on the Rub and rub it in, dude, all over the chickens and into the cavities. Get those mitts messy!
Pour on the respective marinades and brush on thoroughly. Pour an extra amount into the cavity.
Pour on some more Rub, but don't rub it in this time. Cover and place in the fridge over night. Don't marinate anything in aluminum or metal containers for health reasons.
Next day, you are ready to cook! Get your wood pellet grill started, get it up to a high temperature and then bring it back down to a medium temperature of 325-350 degrees. Make sure the chicks sit out on the counter for at least 15 to 30 minutes before they go on the grill.
Cooking time will very from an hour and a half to two hours, but whatever you do make sure you use a meat thermometer to see that they are done. Place the thermometer under one of the wings and make sure it reads 190 degrees. If not, shut the hood and cook em' some more.
I use a shallow pan, lined with foil when I do chickens. With all that marinade I don't want it all over the grill. Also, just a theory, keeping the juices in a pan while cooking adds more moisture to the meat.
When the chickens are done, bring up the foil so that it completely covers the chicken and let it sit out for fifteen minutes before serving.

Labels: Chef Paul Prudhomme Poultry Magic, Chickens On Wood Pellet Grills, Kraft Catalina Dressing, Paul Prudhommes Little Italy, Prudhommes Poultry Magic, Tupperware Season-Serve Marinating Container

Initially we bought this product to use as a salad dressing on a recommendation from our son. It turned out to be a super salad dressing, and there is enough in a 40 ounce bottle of Fischer and Wieser Roasted Raspberry Chipotle Sauce to last you until the cows come home
And, hey, it's economical. Besides this make all kinds of things including jams, jellies and mustards. But, I'm here to talk about the sauce.
Man, we gotta to talk about the sauce! Up to this point, it had only been used as a salad dressing, but right on the packaging is a recipe that can be used to marinate pork tenderloins and also a recipe to mix with cream cheese for a delicious spread.
Their sauce has a bit of a kick�but, not overwhelming, just enough to satisfy the "hot" you may crave.
So, I have a chicken (no pork tenderloins). 'Tis a big fat chicken and I want to put it on the grill & do it a little differently�."What to Do? What to Do? What to Do?" So I decided to try their sauce as a marinade.
I cleaned the chicken with warm water and applied a Rub. I make my own as noted in about a dozen posts, but you can use a quality Rub like Chef Paul Prudhomme's Poultry Magic (see below).
Apply the Rub over the entire chicken, including the cavity. Brush on the sauce, and pour a fair amount into the cavity. I use a Tupperware Season-Serve Marinating Container for marinating, but you can use a large plastic bag.
I marinated the chicken over night in the fridge. Before you are ready to cook, let the chicken sit out for at least 30 minutes while you get the grill up to 325 degrees.
I cooked this chicken on my gas grill using a form of indirect heat. Try it you like it!

It was cooked using a water pan and extra grill between it and the main grill. I turned on only one burner and placed the water pan in the middle of the barbecue so that you can get the cover on the BBQ closed. If you have difficulty with this cooking method, please leave a comment and I will help you succeed.
Figure on about two hours and 30 minutes to cook. Ok dude, if you don't like moist and tender and flavorable chicken complimented with the Fischer and Weiser Roasted Raspberry Chipotle Sauce then...Geez!

Labels: Chef Paul Prudhomme Poultry Magic, Chicken Recipes For Gas Grills, Chipotle, Chipotle Sauce, Fischer And Wieser Roasted Raspberry Chipotle Sauce, Tupperware Season-Serve Marinating Container