Alright...I know it's been awhile. My apologies. I was reading through some old threads and an idea hit me.
I'm gonna let you in on a recipe that is sure to astound you. It's one of my recipes for a KICK-AZZ BBQ.
Here's what you'll need:
1 chicken
soy sauce
vinegar
1 clove garlic
1 onion
sesame seed oil
orange juice
black pepper
charcoal grill
Hokay...so the first order is get the chicken cut up. Yo ucan buy the whole chicken and cut it up, or you can buy drumsticks and thighs or whichever. Up to you.
After the chicken is cut, get a bowl or tupperware container that'll be big enough to hold the chicken and some liquid.
Put the cut chicken in.
Next, chop up that clove of garlic. not minced, but chopped. throw it in with the chicken.
cut up about 1/4 of that onion. You're looking for at strips at least 1/2" wide by about 1/2" long.
Add black pepper...about 1 and 1/2 tblsp
Next, add the soy sauce. You're probably going to add about a cup to a cup and a half.
Next is the vinegar. You can add about a 1/2 cup, but it's going to depend on your taste. Personally, I shoot for a hint of vinegar in the soy mix.
Now, you add sesame seed oil. You're gonna need about 2tblspns. Of course, this is to taste, so feel free to add more or less as you please.
Next up, orange juice. Again, add to taste. It should be about 3-4 cups, but feel free to add more or less.
Now, taste the mix. If it's too salty, add 1/4 cup water until desired level of saltiness. If the mix has too much vinegar, you can add a little more soy OR...you can add a tad of sugar. The sugar helps to cut the bite of the vinegar.
It's time to let it sit. If the marinade does not cover the all cut-up chicken, be sure to rotate the pieces sitting in the marinade. Let it sit for about 2-3hrs, rotating pieces if/as neccessary.
Now that that's all taken care of, it's time to get the grill ready. PLEASE...use a charcoal grill. It's not gonna be the same with a gas grill. Here's why:
One of the steps to prep for the BBQ is to add onions. After the charcoal is ready for grilling, take about a 1/4 of an onion and peel the layers off. Now, place some of them on the charcoal itself. You're going to get the most delicious whiff of onion in the smoke, which is VITAL to the flavoring. You can't achieve the same results with a gas grill (I've tried...trust me).
That step IS THE KEY, my friends. It is the key to the wonderful taste that your BBQ will have but no one will quite be able to put their finger on.
Now, be sure to turn the chicken at least every 3-5 minutes, pending on how much charcoal you add. Remember that it's gonna be a little easy for it to burn if you add too much charcoal and it may take too long if you add too little. There shouldn't be any burnt parts on the chicken. If you get the right amount of charcoal and spread it evenly, it should cook wonderfully.
That is all. Now, I expect a FULL report later on...both failures and successes. For the failures, I will take responsibility and help you through the mix. For the successes, well, pat yourself on the back because you did a great job and I'd like to hear your input.
Now get off here and go GRILL!
paul
I'm gonna let you in on a recipe that is sure to astound you. It's one of my recipes for a KICK-AZZ BBQ.
Here's what you'll need:
1 chicken
soy sauce
vinegar
1 clove garlic
1 onion
sesame seed oil
orange juice
black pepper
charcoal grill
Hokay...so the first order is get the chicken cut up. Yo ucan buy the whole chicken and cut it up, or you can buy drumsticks and thighs or whichever. Up to you.
After the chicken is cut, get a bowl or tupperware container that'll be big enough to hold the chicken and some liquid.
Put the cut chicken in.
Next, chop up that clove of garlic. not minced, but chopped. throw it in with the chicken.
cut up about 1/4 of that onion. You're looking for at strips at least 1/2" wide by about 1/2" long.
Add black pepper...about 1 and 1/2 tblsp
Next, add the soy sauce. You're probably going to add about a cup to a cup and a half.
Next is the vinegar. You can add about a 1/2 cup, but it's going to depend on your taste. Personally, I shoot for a hint of vinegar in the soy mix.
Now, you add sesame seed oil. You're gonna need about 2tblspns. Of course, this is to taste, so feel free to add more or less as you please.
Next up, orange juice. Again, add to taste. It should be about 3-4 cups, but feel free to add more or less.
Now, taste the mix. If it's too salty, add 1/4 cup water until desired level of saltiness. If the mix has too much vinegar, you can add a little more soy OR...you can add a tad of sugar. The sugar helps to cut the bite of the vinegar.
It's time to let it sit. If the marinade does not cover the all cut-up chicken, be sure to rotate the pieces sitting in the marinade. Let it sit for about 2-3hrs, rotating pieces if/as neccessary.
Now that that's all taken care of, it's time to get the grill ready. PLEASE...use a charcoal grill. It's not gonna be the same with a gas grill. Here's why:
One of the steps to prep for the BBQ is to add onions. After the charcoal is ready for grilling, take about a 1/4 of an onion and peel the layers off. Now, place some of them on the charcoal itself. You're going to get the most delicious whiff of onion in the smoke, which is VITAL to the flavoring. You can't achieve the same results with a gas grill (I've tried...trust me).
That step IS THE KEY, my friends. It is the key to the wonderful taste that your BBQ will have but no one will quite be able to put their finger on.
Now, be sure to turn the chicken at least every 3-5 minutes, pending on how much charcoal you add. Remember that it's gonna be a little easy for it to burn if you add too much charcoal and it may take too long if you add too little. There shouldn't be any burnt parts on the chicken. If you get the right amount of charcoal and spread it evenly, it should cook wonderfully.
That is all. Now, I expect a FULL report later on...both failures and successes. For the failures, I will take responsibility and help you through the mix. For the successes, well, pat yourself on the back because you did a great job and I'd like to hear your input.
Now get off here and go GRILL!
paul