BBQ Chicken Recipe - How to Make the Most Tender BBQ Chicken

BBQ chicken recipe ingredients

2 x 4-5lb roasting chickens
Olive Oil
Dark Soy sauce
Black pepper

Marinade the roasting chickens first by basting them with equal parts of olive oil, dark soy sauce and crack over about half a tablespoon of black peppercorns. For best results place the roasting chickens on the upper rack area of your BBQ smoker at around 250f to 300f for around 4 or so hours until the internal temperature of the chickens reach 180f.

Tend to your smoker once or twice during the smoking process and top up with wood chips as appropriate. Don't forget to add some extra water to the smokers water pan to ensure that your chickens are getting a light moist smoke throughout the whole cooking process.

Once the chicken has cooked properly, remove the whole chickens from your smoker and wrap them in some plastic freezer bags or aluminum foil and leave the birds to rest for around 30 minutes or so.

Now that the chickens have had plenty of time to absorb the flavours and rest, remove them from your wrap, and gently pull off the tender meat and discard the BBQ chicken juices. A Weber Smoky Mountain or Big Green Egg are ideal smokers for 2-4 medium sized roasting chickens but you can use any smoking apparatus that you have to hand and cook as many as you wish according to the amount of people you have to feed using the same recipe.

Cooking "low-and-slow" on your smoker or grill is the best way to go if you are looking for the best tasting BBQ chicken. Lowering cooking times and turning up the temperature will allow you to serve your meats faster to your guests, but the results will not be as good.

Once you have removed the wings and legs, carefully cut along the breastbone of each chicken and cut it into a few pieces to your liking. You should notice how tender the meat is as you will observe all of the remaining moisture in the meat because you have cooked your chicken to perfection. It is now time to serve the meat to your guests and enjoy that delicious BBQ chicken taste.

Tender Quick Corned Beef Recipes

In order for you to make tender quick corned beef, you have to have the tender quick curing seasoning from Morton. It is a blend of different ingredients: salt, sugar, and other preservatives that help with the curing process.

To make truly delicious quick corned beef there are a few things to do:

1. When using tender quick, your corned beef will be extremely juicy and full of great flavor.

2. Tender quick, unlike regular salt, doesn't dry out the meat, and is able to really get down into the meat fibers to help make your meat tender and flavorful.

3. When you make tender quick corned beef with tender quick, the seasoning is evenly spaced throughout the meat, so that you don't have under cured or over cured parts of the corned beef.

Making very appetizing corned beef is easy with a few tips:

1. Make sure that your beef is fresh , cool, and not frozen.

2. Make the pickling spice, by mixing two pounds curing spice per each gallon of water. The tender quick must be stirring until it has thoroughly dissolved.

3. After the mixture has been boiled, and enough time has passed for it to cool, get a container for curing the meat.

4. Place the meat into the container and add the right amount of curing spice to cover the meat completely. you may have to use a weight so that all of the meat is in the spices.

5. When 5 or 6 days have passed, reposition the corned beef so that the bottom pieces are now on top, and the top pieces are now on bottom. you can then add the weight to the meat again and pour the spices back over it.

6. Guidelines that tell how long to cure are at the rate of 2 days for each pound of beef. If you have a 7 pound brisket, it would take 14 days, or two weeks for the cure to be complete.

This recipe takes less time, and is just as delicious:

1. Take the appropriate amount of water and pickle spice, and bring it to a good boil.

2. All the mixture to cool and put it in your refrigerator.

3. For tender quick corned beef, be sure to sprinkle all parts of the meat with the tender quick, to allow curing and juiciness.

4. Cover the beef and let it stay in fridge for 2 hours.

5. Take the water and spices, and put them in the bowl with the meat.

6. Weigh down the meat so that the spices cover every inch of meat. Cover meat and let remain in refrigerator overnight, or at least 8 hours.

7. When finished, drain spice from meat and rinse thoroughly. Now you can cook the meat however you want, and it will be tender and terrific.