Sweet and Sour Barbequed Chicken

These delicious looking grilled chicken drumsticks come from Kelsey Nixon of  The Cooking Channel.

Love sweet and sour with the added dimension of spicy hot.  Looks like an awesome recipe that reminds me of Bourbon Chicken.

A great addition to your chicken recipe collection :)  I would also use the marinade for pork or seafood.

Ingredients

8 medium chicken drumsticks (about 2 pounds)
1/2 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup apple cider vinegar
1/4 cup vegetable oil
1 to 2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 sprigs fresh thyme
1/2 cup marmalade
1/4 cup Dijon mustard
2 tablespoons light brown sugar
1/4 teaspoon crushed red pepper flakes

Directions

Sprinkle the chicken with some salt and pepper and let sit for 10 minutes. Transfer to a large resealable plastic bag. 

Combine 1/2 cup of the apple cider vinegar, the vegetable oil, Worcestershire sauce, garlic and thyme. Pour the mixture over the chicken, seal the bag. Squeeze out as much air as possible. Place the bag in the refrigerator and allow the chicken to marinate from 2 hours to 8 hours.

Meanwhile, prepare the sauce. Combine remaining cup apple cider vinegar, marmalade, mustard, sugar, salt and crushed red pepper flakes in a medium saucepan over medium-high heat. Bring to a simmer and cook about 10 minutes until the sugar dissolves and the mixture is slightly thickened. Set aside until ready to use.

Prepare an outdoor charcoal grill to medium-high heat.  Placing the coals on one side of the grill for direct and indirect heat.

Remove the chicken from the marinade and pat dry. Grill the chicken on the direct heat until charred on all sides, about 8 minutes per side, turning and basting often. Finish the wings on the indirect heat side until an instant-read thermometer registers 160 degrees F, the wings will be golden and caramelized, about 15 minutes.

Cook's Note: If you are traveling from a prep area to another grilling destination, pack an On the Go Grilling bag. Some suggested items to make the cooking cleaner and easier is to include things like heat-resistant gloves, matches, mini cutting board, salt, pepper towels, tongs, disposable gloves, paper towels, knife, trash bags, newspaper and kitchen shears or scissors.



Recipe courtesy of Kelsey Nixon
Show: Kelsey's Essentials

Episode: On the Go Grillin

Originally from FoodNetwork.com

Johnnys All-Purpose Rub . . . and pulled pork

Ever since we brought our awesome smoker/grill home, I've been on a search for a spicy flavored rub to use on ribs, pork roast or chicken.  We have not tried this recipe yet, but it seems to be what I've been looking for thanks to The Food Network and Diners, Drive-Ins and Dives.

Recipe courtesy of Johnny White, owner of Johnny's Bar-B-Q in Mission, KS.
SHOW: Diners, Drive-Ins and Dives
EPISODE: Kansas City Barbecue Tour


All-Purpose Rub

5 cups kosher salt
2 1/4 cups paprika (for color)
1 cup sugar
2 tablespoons celery powder
2 tablespoons onion powder
1 tablespoons garlic powder
1 cup black pepper
1 tablespoon powdered vegetable oil
2 tablespoons cayene pepper (optional)

Add all of the rub ingredients to a small bowl or container and mix well.


Pulled Pork with Some Serious Bite

3 to 5 pounds pork butt, rinsed with cold water


Directions

Heat a smoker to 225 degrees F.

Generously rub the entire butt with 1 1/2 cups Johnny's All-Purpose Rub. Put it in a pan, cover and refrigerate overnight.

Remove pork from the refrigerator, uncover and put it in the smoker for approximately 7 to 8 hours. 

Cooks Note: This can also be cooked in a home oven at 425 degrees F for 2 hours. 

Remove the pork from the smoker or oven to a cutting board and pull pork apart while still hot. 

You are now ready to serve it your favorite way.


PROFESSIONAL RECIPE: 

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.