that is the best part of food... my grandmother always said, never leave
home without enough money to eat, and never let anyone leave your home
hungry... i want to move next door to you, Lee, lover of lemon bars

--
Have a great day
"Nonny" > wrote in message
...
> As a follow-up to my post, the neighbor asked for and received a half a
> chicken. He took it home to his bride and they had the half for supper.
> About 7:00p, he and his bride returned to our house with a pan filled with
> mulled cider and topped off with good brandy. We enjoyed it tremendously
> and I served them more of the lemon bars our friend made yesterday from
> lemons I'd grown in the back yard last year.
>
> It was a very, very enjoyable evening and they departed with 2 large
> servings of lemon bars and another 1/2 chicken to enjoy tomorrow. That's
> what BBQ is all about, IMHO.
>
> Nonny=== note for anyone who worries about this kind of thing, I've gotten
> as much as I've given over the past 50-60 years and don't keep count of
> who got something and who gave me something.
>
>> "Nonny" > wrote in message
>> ...
>>> Today, a cooking show had their version of Alabama BBQ, made with a
>>> mayonnaise-based topping that was brushed on a chicken at the last
>>> minute. There were a couple interesting things in the show that if you
>>> not seen it, I'll pass along. It also got me to get out my own white
>>> BBQ sauce recipe and translate it to something I could pass along.
>>>
>>> First, the sauce: I use 1/2 cup mayo and 1/2 cup Marzetti Original
>>> Slaw dressing as a starter. I then add 1-1/2 tsp of cayenne, 1 tbsp
>>> Kosher salt, 1 heaping tbsp each of garlic and onion powder and 1-2 tbsp
>>> apple cider vinegar to taste.
>>>
>>> Like on the show, I halved my chickens for easy flipping and management.
>>> They were washed very well in cold water and patted dry. I then
>>> sprinkled them LIGHTLY with my dry rub I use for about everything. The
>>> 4 halves were placed on racks and put into the Bradley smoker with 3
>>> apple pucks for an hour. (one puck is fed every 20 minutes). No heat
>>> was used other than the heat from Las Vegas in the fall (75f) and the
>>> heater for the pucks.
>>>
>>> The smoked halves were then placed skin side down on the heated grill
>>> and directly cooked for about 10-15 minutes. By then, a neighbor came
>>> over and we were drinking a little brandy and I didn't really check.
>>> <grin> The heat under the 4 halves was then turned off the the chicken
>>> finished with offset heat, flipped about half-way through. About ten
>>> minutes before removing it, I painted it both sides with the white sauce
>>> and then repeated before putting it on a platter.
>>>
>>> It was good and a fun departure from the regular chicken I do: typically
>>> with KC Masterpiece.
>>>
>>> FWIW, on the show, the host did offset charcoal on a Webber kettle.
>>> They used briquettes, but after starting them in a chimney, they placed
>>> a large, disposable aluminum foil drip pan in the center of the bottom
>>> of the tub, with the briquettes around the outside. They used wet chips
>>> to get a smoke started and apparently the empty aluminum drip pan was
>>> enough to catch any flammable drippings to prevent flare-up. Frankly,
>>> their chicken looked pretty good and if you don't like my recipe, you
>>> might want to try theirs for a change.
>>>
>>> --
>>> Nonny
>>>
>>> Live a good and honorable life.
>>> Then when you get older and
>>> think back, you'll enjoy it
>>> a second time.
>>>
>>>
>>>
>>
>>
>
>
> --
> Nonny
>
> Live a good and honorable life.
> Then when you get older and
> think back, you'll enjoy it
> a second time.
>
>
>