It’s one of the saddest sights of the summer barbecue season; a picnic table platter piled high with black, burnt barbecue chicken. Actually, the chicken isnt burnt, that’s probably juicy and delicious, it’s the barbecue sauce on the skin that has incinerated.

Pouring barbecue sauce on an already cooked piece of chicken, while much safer, just isnt the same. That’s chicken with barbecue sauce on it, not barbecued chicken. When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks.

Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. This video recipe shows my fairly simple solution to the problem. I just “mark” the chicken’s vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.

In addition to seeing how not to burn chicken, you’ll also see a slash and marinade pre-grill prep that adds to this recipe’s overall deliciousness. This will work with any prepared barbecue sauce, but is especially good with San Francisco-style barbecue sauce.

What is San Francisco-style barbecue sauce? That’s a great question! Soon you will be able to buy my very first prepared food product. Michele and I have been working on this sauce recipe for years, and it’s finally ready to unveil.

Of course, I can’t give you the exact recipe, but its a traditional American barbecue sauce base kicked-up with spices from around the world, as well as three of San Francisco’s favorite things; red wine, chocolate, and coffee. It is an incredible sauce, and you be seeing it here soon!

In the meantime, use your favorite barbecue sauce recipe or brand and give this a try. Enjoy!

2 chicken halves
1/4 cup rice vinegar
2 tbsp San Francisco-style barbecue sauce, plus more for brushing
2 cloves crushed garlic

For the rub:
1 tbsp salt
1 tsp black pepper
2 tsp paprika
1 tsp onion powder
1/2 tsp cayenne

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Here are some bbq secrets…

SMOKER OR GRILL

Ideally, a smoker is the best type of cooking device used to barbecue. Smokers come in all sizes and shapes, some burn on wood or charcoal while others are electric. At any rate, the heat from any type of smoker is a cooler heat, which cooks the meat at slower pace, allowing the smoke to penetrate the outer layer of the meat.

Traditionally a grill is used for grilling pork, beef, fish, chicken, etc. directly over a fire that is fueled by gas or charcoal. Some folks think they are barbecuing steaks, when they are actually grilling a steak. You can; however, use a grill to cook meat that you will apply barbecue sauce to. It just takes more patience and attention.

HELPFUL HINTS

1. Cooking Brisket: I usually cook a brisket at 200 degrees for approximately one half hour per pound of meat. Since a brisket is such a large chunk of meat and a little on the stringy side, it will often absorb too much smoke; therefore, I wont usually cook a brisket entirely in a smoker. I cook a brisket in the oven (in a roasting pan) at 200 degrees until it has about an hour left to cook. Then I transfer it to a smoker to finish cooking.

2. Cooking Chicken: To cook chicken on a grill, put down a layer of foil and no closer than the middle or top rack. Chicken skin burns easy and its hard to get done to the bone, especially white meat. So, cook it slow, turning frequently. Youll know its done when the chicken is firm and it doesn’t bleed when you squeeze it. Chicken is one of the hardest meats to get just right. Practice times three.

3. Smoking on a gas grill: Dont try to smoke large cuts of meat like this, but this method will help you get a nice smoky flavor to smaller cuts like a small rack of pork ribs, chicken, fish, etc. Take several small pieces of the wood of your choice, i.e. hickory, mesquite, oak, etc. and soak them in water for at least a couple of hours. (Be certain the wood is totally immersed in water.) Place the pieces of wood in a shallow (throwaway) tin pan, or something similar. Line the meat rack (at least the second or top rack) with heavy duty or two layers of foil. Preheat the grill to usually around 300 degrees. Place the meat on the foil (wipe the foil lightly with oil to keep the meat from sticking) and place the tin with wood chips on the lower rack. Close the grill and let the wood chips do their job. Be careful, because occasionally the wood chips will catch on fire. When that happens I use a spray bottle of water and put the fire out and close the grill lid.
4. To use barbecue sauce as a marinade: Dilute sauce by mixing two beers to each cup of barbecue sauce. Mix well.

5. Never marinade meat with full strength sauce.

6. Only when the meat has finished cooking can you baste with full strength sauce.

7. Cooked meat that has been coated with full strength sauce can only be can be left on the grill for a few minutes, turning the meat frequently to prevent scorching.

8. Keep in mind that you can use this sauce on oven-cooked foods as well. The smoky flavor in the sauce will convince your guest(s) that you spent all day over a smoker or grill!

NOW FOR THE SAUCE:

Top Secret BBQ Sauce Recipe

I have found a top secret BBQ Sauce recipe from Texas that has won hundreds ofcompetitions.

The sauce is the #1 MOST important ingredient for the barbecue. And as you know, there are as many different variations on barbecue sauces as there are people on the planet.

So, who are you going to trust?

Who’s recipe are you going to invest your time into going to the grocery store, buying the ingredients and making the sauce? Who’s recipe are you going to trust $$ worth of meat to. Who’s recipe are you going to trust not to have a failed barbecue?

THIS IS THE “REAL DEAL.”

It dont get better than this. GUARANTEED!

THIS IS THE BEST BBQ SAUCE,Not the best you’ve tasted in a while! I mean this is the best sauce you will *ever* taste in your life!

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