Duk

nice cannas do you know the name of this particular one ??

Cooks Illus

Chicken

8 bone-in, skin-on chicken leg quarters (about 7 pounds total), trimmed of backbone (see illustrations below) and excess fat

Sauce

1 large onion , peeled and quartered

1/4 cup water

1 1/2 cups ketchup

1 1/2 cups apple cider

3 tablespoons Worcestershire sauce

3 tablespoons Dijon mustard

1/4 cup molasses

1/2 teaspoon ground black pepper

4 tablespoons cider vinegar

1 tablespoon vegetable oil

2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)

1 1/2 tablespoons chili powder

1/2 teaspoon cayenne pepper

hot pepper sauce , such as Tabasco

Instructions

1. FOR THE CHICKEN: Soak four 3-inch wood chunks in cold water to cover for 1 hour; drain.

2. Using large chimney starter, ignite about 4 1/2 quarts charcoal, or about 80 individual briquettes, and burn until fully ignited, about 15 minutes. Empty coals into grill; divide coals in half, creating piles on opposite sides of grill. Place 16 by 12-inch disposable aluminum roasting pan in center, between coal piles. Nestle two soaked wood chunks on top of one pile (reserve remaining wood chunks). Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.

3. Meanwhile, sprinkle both sides of chicken legs with salt and pepper. Place chicken legs skin side up in single layer on center of grill over roasting pan. Cover and cook 30 minutes (internal grill temperature should register about 325 degrees after 30 minutes).

4. Working quickly to prevent excess heat loss, remove cover, and, using tongs, rotate each leg so that side facing inward now faces coals; do not flip chicken pieces. Add remaining wood chunks to either pile of coals; cover and cook until instant-read thermometer inserted into thickest part of thighs registers about 185 degrees, 30 to 40 minutes longer (internal grill temperature should register about 310 degrees). Transfer chicken to cutting board; let rest until cool enough to handle.

5. FOR THE SAUCE: While chicken is cooking or cooling, process onion and water in food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Pass mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula; you should have 3/4 cup strained onion puree. Discard solids in strainer.

6. Whisk onion puree, ketchup, apple cider, Worcestershire, mustard, molasses, pepper, and 3 tablespoons cider vinegar together in medium bowl. Heat oil in large nonreactive saucepan over medium heat until shimmering; add garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Stir in ketchup mixture; increase heat to medium-high, bring to boil, reduce heat to medium-low, and simmer, uncovered, until flavors meld and sauce is slightly thickened, about 15 minutes. You should have scant 4 cups sauce. Transfer about 2 cups sauce to serving bowl; leave remaining sauce in saucepan.

7. Remove and discard skin from chicken legs. Using fingers, pull meat off bones, separating larger pieces (which should fall off bones easily) from smaller, drier pieces into two equal piles.

8. Place smaller chicken pieces in food processor and pulse until just coarsely chopped, three to four 1-second pulses, stirring chicken with rubber spatula after each pulse. Transfer chicken to sauce in saucepan. Using fingers or two forks, pull larger chicken pieces into long shreds and add to saucepan. Stir in remaining tablespoon cider vinegar; cover saucepan and heat chicken over medium-low heat, stirring occasionally, until heated through, about 10 minutes. Add hot sauce to taste and serve, passing remaining barbecue sauce separately.

9. BARBECUED PULLED CHICKEN FOR A CROWD: This technique works well on a charcoal grill but not so well on a gas grill.

10. Follow above recipe, igniting 6 quarts charcoal briquettes, using 12 chicken legs, and slotting them into V-shaped roasting rack set on top of cooking grate over disposable roasting pan (thigh end down, two legs in each slot -- see photo below. Increase cooking time in step 3 to 45 minutes and cooking time in step 4 to 45 to 55 minutes. In step 6, remove only 1 cup of sauce from saucepan. In step 8, process chicken in food processor in 2 batches.

. Dad was a gunny in the Guard' date=' at Fort Leonard Wood, and Camp(now Fort) McCoy in Wisconsin...too old to serve, I was too young. Not complaining.[/quote']

Hey Dave

I finished my Army time at Camp McCoy after returning home from Vietnam---I almost stayed there---beautiful country and a Sportsman's Paradise

actually there is --Brown's Valley Mkt--Sunshine Foods--I was actually asking for someone out your way----thanks for the reply

if you don't mind me asking---where did you buy the meat--I'm in Napa so anywheres in Concord is a short drive

i was afraid to comment

But since you got the " Ball " rolling ----wouldn't that hurt a little bit ?

Looks like they've grown back nicely Sanny.

Yup. But I gotta say that frizzled hair and singed eyebrows/eyelashes is not my best look... :wink?

the smell has a lot to be desired too LOL

If your stoker tweets when it's cooking chicken, is that cannibalism?

Re: Flank Steak Chimichuri

Flank steak with homemade chimichurri sauce.

That looks great and I love chimichuri I even dip french bread in it

Looks great Dennis

I've always used corn meal on the peel...it seems to let the dough slide better than flour and I personally like the crunch it adds to the bottom of the dough

Wow, you must have the patience of a Saint--that looks like alot of work

Re: Skin on the back

Yup - the skin on the back was soft as if it was boiled,

But that is a small thing to deal with

I agree 100% -I did the same thing--cut chx up and took skin off

the back---mostly the thighs--like I said , it was very good

Tucker

I also did the " Loaf Pan Chx " no pics--I thought the taste and moistness was out of this world --I particularly liked the taste of apple on the chx--the one thing I didn't like ( and I expected this ) was the back half of the chx. Being submerged in the sauce and in the pan left the back of the chx like boiled. Very tasty, but not too pretty ( rubbery skin ) how was yours?

Great story Sanny... It definately put a lump in my throat

That's what I'm talkin about.... Looks scrumptious

This is a little too much or maybe if you had a little too much time....

http://i.gizmodo.com/5137936/bbq-pro-ip ... -simulator

Nice pics Dave ---Looks great

I also did it with 10 lbs of chx wings --I used champagne vinegar---they were great--I marinated over night

The wife and I also like using apple cider vinegar instead of white vinegar but balsamic also adds an interesting taste.

I just made the marinade using champagne vinegar--it's pretty vinegar-ey obviously--still can't get an idea what the final product is going to taste like---t omorrow will tell

tube. If you secured it with standard silicone it should not be too bad to (carefully!) twist free from the inside?

Cook with it first and make sure you have something to fix before you fix something that ain't broke!

Thanks for the info I'll just wait and see if I have to worry

I have the Digi 11 with the long inducer tube---I pushed it in to have a flush look from the outside---I have never used it yet--now I'm thinking, maybe i shouldn't have left it looking flush--I'm thinking with it sticking into the ash pit so far will it blow ashes all over

If you try it let me know what you think.

Will be doing Sat --pics to follow--Thanks for the info & have a Makers and coke for me

Are you grilling as in " over high heat with top open " or layng the chicken in and closing the lid, then opening and turning every 5--10 min ?? you think a whole chicken would work

hope that's a good thing---anyway, good to know you're still around

Where the heck have you been DrunkJ ??