pulled bbq chicken | Tim's cookbook and stuff

Posted on September 17, 2010

INGREDIENTS

Chicken8bone-in, skin-on chicken leg quarters (about 7 pounds total), trimmed of backbone (see illustrations below) and excess fatSauce1large onion , peeled and quartered1/4cup water1 1/2cups ketchup1 1/2cups apple cider3tablespoons Worcestershire sauce3tablespoons Dijon mustard1/4cup molasses1/2teaspoon ground black pepper4tablespoons cider vinegar1tablespoon vegetable oil2medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)1 1/2tablespoons chili powder1/2teaspoon cayenne pepper hot pepper sauce , such as Tabasco

INSTRUCTIONS

1. FOR THE CHICKEN: Soak four 3-inch wood chunks in cold water to cover for 1 hour; drain.
2. Using large chimney starter, ignite about 4 1/2 quarts charcoal, or about 80 individual briquettes, and burn until fully ignited, about 15 minutes. Empty coals into grill; divide coals in half, creating piles on opposite sides of grill. Place 16 by 12-inch disposable aluminum roasting pan in center, between coal piles. Nestle two soaked wood chunks on top of one pile (reserve remaining wood chunks). Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
3. Meanwhile, sprinkle both sides of chicken legs with salt and pepper. Place chicken legs skin side up in single layer on center of grill over roasting pan. Cover and cook 30 minutes (internal grill temperature should register about 325 degrees after 30 minutes).
4. Working quickly to prevent excess heat loss, remove cover, and, using tongs, rotate each leg so that side facing inward now faces coals; do not flip chicken pieces. Add remaining wood chunks to either pile of coals; cover and cook until instant-read thermometer inserted into thickest part of thighs registers about 185 degrees, 30 to 40 minutes longer (internal grill temperature should register about 310 degrees). Transfer chicken to cutting board; let rest until cool enough to handle.
5. FOR THE SAUCE: While chicken is cooking or cooling, process onion and water in food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Pass mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula; you should have 3/4 cup strained onion puree. Discard solids in strainer.
6. Whisk onion puree, ketchup, apple cider, Worcestershire, mustard, molasses, pepper, and 3 tablespoons cider vinegar together in medium bowl. Heat oil in large nonreactive saucepan over medium heat until shimmering; add garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Stir in ketchup mixture; increase heat to medium-high, bring to boil, reduce heat to medium-low, and simmer, uncovered, until flavors meld and sauce is slightly thickened, about 15 minutes. You should have scant 4 cups sauce. Transfer about 2 cups sauce to serving bowl; leave remaining sauce in saucepan.
7. Remove and discard skin from chicken legs. Using fingers, pull meat off bones, separating larger pieces (which should fall off bones easily) from smaller, drier pieces into two equal piles.
8. Place smaller chicken pieces in food processor and pulse until just coarsely chopped, three to four 1-second pulses, stirring chicken with rubber spatula after each pulse. Transfer chicken to sauce in saucepan. Using fingers or two forks, pull larger chicken pieces into long shreds and add to saucepan. Stir in remaining tablespoon cider vinegar; cover saucepan and heat chicken over medium-low heat, stirring occasionally, until heated through, about 10 minutes. Add hot sauce to taste and serve, passing remaining barbecue sauce separately.
9. BARBECUED PULLED CHICKEN FOR A CROWD: This technique works well on a charcoal grill but not so well on a gas grill.
10. Follow above recipe, igniting 6 quarts charcoal briquettes, using 12 chicken legs, and slotting them into V-shaped roasting rack set on top of cooking grate over disposable roasting pan (thigh end down, two legs in each slot -- see photo below. Increase cooking time in step 3 to 45 minutes and cooking time in step 4 to 45 to 55 minutes. In step 6, remove only 1 cup of sauce from saucepan. In step 8, process chicken in food processor in 2 batches.

STEP-BY-STEP

Trimming Leg Quarters1. Carefully grasp leg and bend backbone section to pop joint.2. Using a sharp boning knife, cut backbone section from leg.3. Trim away any large pockets of fat. BARBECUED PULLED CHICKEN FOR GAS GRILLServes 6 to 8. Chicken leg quarters consist of drumsticks attached to thighs; often also attached are backbone sections that must be trimmed away. Supermarkets may also sell chicken legs, which are chicken leg quarters with the backbone sections already removed; they require less trimming and may weigh less than leg quarters. When trimming the fat from the chicken legs, try to leave the excess skin intact, as it will keep the meat moist on the grill. For equipment, you will need two cups wood chips (we like hickory or mesquite) and a 16 by 12-inch disposable aluminum roasting pan to catch the fat as the chicken cooks. If you would like to hold the dish once the chicken and sauce are combined and heated through, transfer the mixture to a 13 by 9-inch glass baking dish, cover with foil, and place in a 250-degree oven for up to an hour. Serve the pulled chicken with hamburger rolls or sandwich bread, pickles, and coleslaw.

INGREDIENTS

INSTRUCTIONS

1. Soak 2 cups wood chips in water to cover for 30 minutes; drain. Place chips in small disposable aluminum pan; set pan on primary burner (burner that will remain on during barbecuing); position cooking grate. Ignite grill, turn all burners to high, cover, and heat until very hot and chips are smoking, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape grate clean with grill brush. Turn off all burners except primary burner.
2. Meanwhile, sprinkle both sides of chicken legs with salt and pepper. Place chicken legs skin side up in single layer on cool side of grill. Cover and cook 35 minutes (internal grill temperature should register about 325 degrees after 30 minutes).
3. Working quickly to prevent excess heat loss, remove cover, and, using tongs, rotate each leg so that side formerly facing burner now faces away (do not flip chicken): cover and cook until instant-read thermometer inserted into thickest part of thighs registers about 185 degrees, 35 to 45 minutes longer (internal grill temperature should register about 310 degrees). Transfer chicken to cutting board; let rest until cool enough to handle.
4. FOR THE SAUCE: While chicken is cooking or cooling, process onion and water in food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Pass mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula; you should have 3/4 cup strained onion puree. Discard solids in strainer.
5. Whisk onion puree, ketchup, apple cider, Worcestershire, mustard, molasses, pepper, and 3 tablespoons cider vinegar together in medium bowl. Heat oil in large nonreactive saucepan over medium heat until shimmering; add garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Stir in ketchup mixture; increase heat to medium-high, bring to boil, reduce heat to medium-low, and simmer, uncovered, until flavors meld and sauce is slightly thickened, about 15 minutes. You should have scant 4 cups sauce. Transfer about 2 cups sauce to serving bowl; leave remaining sauce in saucepan.
6. Remove and discard skin from chicken legs. Using fingers, pull meat off bones, separating larger pieces (which should fall off bones easily) from smaller, drier pieces into two equal piles.
7. Place smaller chicken pieces in food processor and pulse until just coarsely chopped, three to four 1-second pulses, stirring chicken with rubber spatula after each pulse. Transfer chicken to sauce in saucepan. Using fingers or two forks, pull larger chicken pieces into long shreds and add to saucepan. Stir in remaining tablespoon cider vinegar; cover saucepan and heat chicken over medium-low heat, stirring occasionally, until heated through, about 10 minutes. Add hot sauce to taste and serve, passing remaining barbecue sauce separately.

STEP-BY-STEP

Trimming Leg Quarters1. Carefully grasp leg and bend backbone section to pop joint.2. Using a sharp boning knife, cut backbone section from leg.3. Trim away any large pockets of fat. CANTALOUPE, PLUMS, AND CHERRIES WITH MINT AND VANILLAServes 4 to 6. Blueberries can be substituted for cherries. Because riper fruits require more acid to balance their sweetness, the lime juice should be added to taste. Start with 1 tablespoon, then add 1 teaspoon at a time as necessary.

INGREDIENTS

4teaspoons sugar1 - 2tablespoons minced fresh mint leaves1/4teaspoon vanilla extract1/2medium cantaloupe , rind and seeds removed, cut into 1/2-inch pieces (about 3 cups)2red plums (or black), about 5 ounces each, pitted and cut into 1/2-inch pieces (about 2 cups)8ounces pitted, fresh cherries , halved (about 2 cups)1 - 2tablespoons fresh lime juice (see note)

INSTRUCTIONS

Combine sugar and mint in large bowl. Using rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined. Let stand at room temperature, stirring occasionally, until fruit releases its juices, 15 to 30 minutes. Stir in lime juice to taste and serve.

Back to Top CLASSIC BROWNIESMakes twenty-four 2-inch-square brownies. Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

INGREDIENTS

1cup pecans or walnuts (4 ounces), chopped medium (optional)1 1/4cups plain cake flour (5 ounces)1/2teaspoon table salt3/4teaspoon baking powder6ounces unsweetened chocolate , chopped fine12tablespoons unsalted butter (1 1/2 sticks), cut into six 1-inch pieces2 1/4cups sugar (15 3/4 ounces)4large eggs1tablespoon vanilla extract

INSTRUCTIONS

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13- by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature up to 3 days.)

TECHNIQUE

Lining and Lifting1. Line the baking pan with two sheets of foil placed perpendicular.2. Use the foil handles to lift the cooked brownies or bar cookies from the pan.