JasonB
06-05-2003, 08:16 PM
Our local grocer was selling whole chickens for just over 2 bucks each, and they would split them for free. I didn't have many people to feed, so i left with 4 whole chickens.
Rubbed them down with apple juice and some TBBQR and then cranked the grill up to get the irons good and HOT. tossed all the chickens on, cavity side down to get some good sear marks, and flipped them after a couple mins to sear the other side, then removed them to prepare the grill for actually cooking the meat.
I made a "pan" out of some aluminum foil that covered the entire bottom of the gas grill surface to block the direct heat from hitting the birds and making them cook too quickly. i filled this pan with more apple cider and put the birds on the top rack, cavity side down. Flip every 10 mins or so. total cooking time was just over an hour, with continual basting with the cider.
just prior to pulling them off, i pulled out the dried up "pan" and basted the birds with my bbq sauce that follows, to the best of my memory ( i usually raid the cabinets and just add stuff ;) )
2 cups apple sauce
1 small can NO SALT ADDED tomato paste
various herbs/seasonings (cinnamon, cardomon, sage, bay leaves, rosemary, coriander and some others)
couple cloves of garlic minced
small onion diced small
some brown sugar
a little W-sauce
touch of lemon juice
secret ingredients...(this is where the cabinet raiding came in, to get the taste right)
Cook the sauce down on high until it starts to get thick. it should not be as thick as store bought sauce...in fact, it tends to be runny in comparison...just thick enough to stick to the birds and make your fingers messy. The sauce comes out tangy, sweet, and a definite apple flavor.
I keep this sauce in a pot on a side burner to keep it hot while cooking, and mop the sauce on the birds, twice on each side, flipping between to let the heat bake the sauce on the birds.
By the way, there were NO leftovers. Sigh...i guess i'll have to do it again.
Rubbed them down with apple juice and some TBBQR and then cranked the grill up to get the irons good and HOT. tossed all the chickens on, cavity side down to get some good sear marks, and flipped them after a couple mins to sear the other side, then removed them to prepare the grill for actually cooking the meat.
I made a "pan" out of some aluminum foil that covered the entire bottom of the gas grill surface to block the direct heat from hitting the birds and making them cook too quickly. i filled this pan with more apple cider and put the birds on the top rack, cavity side down. Flip every 10 mins or so. total cooking time was just over an hour, with continual basting with the cider.
just prior to pulling them off, i pulled out the dried up "pan" and basted the birds with my bbq sauce that follows, to the best of my memory ( i usually raid the cabinets and just add stuff ;) )
2 cups apple sauce
1 small can NO SALT ADDED tomato paste
various herbs/seasonings (cinnamon, cardomon, sage, bay leaves, rosemary, coriander and some others)
couple cloves of garlic minced
small onion diced small
some brown sugar
a little W-sauce
touch of lemon juice
secret ingredients...(this is where the cabinet raiding came in, to get the taste right)
Cook the sauce down on high until it starts to get thick. it should not be as thick as store bought sauce...in fact, it tends to be runny in comparison...just thick enough to stick to the birds and make your fingers messy. The sauce comes out tangy, sweet, and a definite apple flavor.
I keep this sauce in a pot on a side burner to keep it hot while cooking, and mop the sauce on the birds, twice on each side, flipping between to let the heat bake the sauce on the birds.
By the way, there were NO leftovers. Sigh...i guess i'll have to do it again.