How to Make Proper Barbecue Chicken

How to Make Proper Barbecue Chicken

There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"?

American purists see things a little differently. To them, "barbecue" is a wonderful Southern tradition of slow-cooking with indirect heat and woodsmoke to transform cuts of meat, often inexpensive ones, into succulent, unbelievably delicious results. That's true barbecue. Anything else on a grill cooked hot and fast rather than low and slow is called grilling. Brits and anybody else in their commonwealth be damned.

Which brings us to barbecue chicken, a staple of the summer grill. Does it earn its name in the true sense of the word?

Ingredients

  • Which brings us to barbecue chicken, a staple of the summer grill. Does it earn its name in the true sense of the word?
  • The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. Not to offend you or your talented uncle manning the grill, but he's probably cooking your barbecue chicken all wrong.
Read the whole recipe on The Paupered Chef