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1. Traditional Worcestershire Sauce Recipe

2. Chicken and Apple Sausage

3. Rotisseried Chicken with Honey-Garlic Marinade

Book Description

In a handy, comprehensive volume, Paul Kirk lays out the secrets (well, almost all of them) that have made him the Baron of Barbecue. He imparts 175 of his own winning recipes and, in a series of master classes, reveals the basic building blocks of spice mixtures, marinades, bastes, and sauces so that backyard chefs can develop their own special brews. Paul Kirk, a.k.a. the Baron of Barbecue, has been champion of the American Royal Open (the world's largest barbecue contest), the American Royal International Invitational, the World Brisket Championship, and the Great Pork BarbeQlossal. All told, he has won more than 400 barbecue awards, including seven world championships.

... (more)

Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

Authors: Paul Kirk, Bob Lyon

Date: April 2004

ISBN: 1558322426

Publisher: Harvard Commons Press

Paperback

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Slightly sweet and lip-smackin' good, this rotisserie chicken puts all others to shame. While you're at it, rotisserie several birds at once, if your equipment can handle the weight, and use the leftovers for delicious chicken salads or sandwiches.

Servings 6 to 8

• One 3- to 4-pound chicken

• 2 cups Honey-Garlic Marinade (recipe follows)

• 1/4 cup turbinado or raw sugar

• 1/4 cup fine sea salt

• 1 tablespoon granulated garlic

• 1 tablespoon cracked black peppercorns

• 2 teaspoons dried basil leaves

• 1 teaspoon dried tarragon leaves

• 1 teaspoon dried parsley leaves

• 4 cups apple juice (optional)

1. Rinse the chicken under cold running water inside and out and pat dry with paper towels. Place the chicken in a zippered-top plastic bag, pour the marinade over it, turn to coat, and seal. Refrigerate and let marinate for 2 to 4 hours.




2. Meanwhile, combine the sugar, salt, garlic, peppercorns, basil, tarragon, and parsley in a small bowl and set aside.




3. Set up your rotisserie on the grill. Prepare a hot fire in your grill.




4. Season the chicken all over with the spice mixture. Place the chicken on the spit so that it will not spin loose. The chicken should be balanced on the spit so it can turn easily. Tie the wings, legs, and any loose bits to the body of the bird with kitchen string. Insert an instant-read meat thermometer into the thigh, away from the bone. Make sure the thermometer is positioned so you can read it and it can turn freely as the bird turns.




5. Place the spit on the rotisserie. Set a drip pan (you can use a disposable aluminum pan for this) under the bird on the spit. If you want, you can fill the pan with water or apple juice. Start the rotisserie. Cover and cook, checking the chicken, the fire, and the drip pan at least every hour, until the thermometer registers 165 degrees F; about 1 1/2 hours.

Honey-Garlic Marinade

Honey, where's the garlic? It's right here in this lemony marinade that's great with grilled duck breast, chicken, and pork tenderloin.

Makes 3 generous cups

• 1 cup fresh lemon juice (about 8 lemons)

• 1 cup canola oil

• 1/2 cup clover honey

• 1/3 cup soy sauce

• 1/4 cup dry sherry

• 2 tablespoons minced garlic

• 1 teaspoon kosher salt

In a medium-size nonractive bowl, combine all the ingredients and blend well with a wire whisk.

More From This Book:

1. Traditional Worcestershire Sauce Recipe

2. Chicken and Apple Sausage

3. Rotisseried Chicken with Honey-Garlic Marinade

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