Experimental Chicken

Discussion in 'Food & Wine' started by pegwinn, Oct 29, 2006.

  1. pegwinn
    Offline

    pegwinn Top of the Food Chain

    Joined:
    Apr 17, 2004
    Messages:
    2,549
    Thanks Received:
    329
    Trophy Points:
    98
    Location:
    Texas
    Ratings:
    +329
    This recipe is finishing up as we speak. It is all original and designed to play to those who don't like spicy foods.

    The specific measured stuff.

    Three pounds of Drummets or Drumsticks
    48 oz of Ketchup
    1 cup of Brown Sugar
    4 cubes of Chicken Bullion
    4 sticks of cinnamon
    1 Tablespoon of your favorite hot sauce or salsa.
    1/4 Cup Butter or margarine
    2 Lemons and 2 Limes (Juiced)

    At least one tablespoon of each of the following. Add a tad more if you really like it.
    Chili Powder, Onion powder, Sea Salt, Fresh Ground Pepper, Garlic Powder

    Grind the cinnamon and the bullion cubes place into bowl.
    Take all the dry ingredients except chicken and put in a bowl.
    Mix together with hands.

    Put all the wet stuff in a cauldron and begin with a medium heat
    As it starts to bubble, begin to add in the dry stuff a bit at a time stirring until its all in and dissolved.

    Put the chicken on the grill and cook over direct heat for five minutes and turn and turn again.

    Put chicken into cauldron of sauce and turn heat up to medium. Leave to simmer until chicken is cooked thru.

    My smoker was on during the direct heat process. I think it helps but you may disagree.

    Enjoy.

    Send paypal donations to pegwinn@gmail.com :D
     
  2. MtnBiker
    Offline

    MtnBiker Senior Member

    Joined:
    Sep 28, 2003
    Messages:
    4,327
    Thanks Received:
    230
    Trophy Points:
    48
    Location:
    Rocky Mountains
    Ratings:
    +230
    What kind of wood, hickory?
     
  3. pegwinn
    Offline

    pegwinn Top of the Food Chain

    Joined:
    Apr 17, 2004
    Messages:
    2,549
    Thanks Received:
    329
    Trophy Points:
    98
    Location:
    Texas
    Ratings:
    +329
    Actually right now it's Mesquite. Living in West Texas means that good smoking wood is literally lying around for the taking......

    Not that there is anything wrong with Hickory, or Apple, or in some cases Cedar Planks.
     
  4. MtnBiker
    Offline

    MtnBiker Senior Member

    Joined:
    Sep 28, 2003
    Messages:
    4,327
    Thanks Received:
    230
    Trophy Points:
    48
    Location:
    Rocky Mountains
    Ratings:
    +230
    I love mesquite.


    Great looking recipe.
     
  5. pegwinn
    Offline

    pegwinn Top of the Food Chain

    Joined:
    Apr 17, 2004
    Messages:
    2,549
    Thanks Received:
    329
    Trophy Points:
    98
    Location:
    Texas
    Ratings:
    +329
    Thank you sir. The kids liked it. The wife was moved to actually bestowing a kiss on the bald spot and admonishing me to "write this one down". All in all, an excellent evening.
     

Share This Page