BBQ Chicken Cookout

FANFOOD – On The Menu:

BBQ CHICKEN COOKOUT

Serves 6-8

Enjoy this BBQ Menu that has a southern flair. It’s perfect for the backyard or in the parking lot. 

 

On the Menu:

Alabama BBQ Chicken
Potato Salad with Dijon Mustard
Smoky Kansas City BBQ Beans
Strawberry Cream Cake
Drink This: (check back this weekend)

 

 

 

 

Alabama BBQ Chicken

 

INGREDIENTS:

2 whole chickens (3 1/2- to 4-pound), patted dry and split, (click here for instructions)

White BBQ Sauce#1

or

White BBQ Sauce#2:

3/4 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon table salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups hickory wood chips
Vegetable oil for grill grate

 

PREPARATION:

For the sauce: Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.

For the chicken: Mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.

Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile, open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals and set cooking grate in place. Cover, with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.

Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover (with half-opened lid vents over chicken).

Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165 degrees on instant-read thermometer, 15 to 20 minutes longer.

6. Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.

 

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Potato Salad with Dijon Mustard & Herbs

If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through the step where you drizzle the sauce over the potatos, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, and then add the shallots and herbs.

 

INGREDIENTS:

2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
2 tablespoons table salt
1 medium clove garlic, peeled and threaded on skewer
1 1/2 tablespoons champagne vinegar white wine vinegar
2 teaspoons Dijon mustard
1/4 cup olive oil
1/2 teaspoon ground black pepper
1 small shallot, minced (about 2 tablespoons)
1 tablespoon minced fresh chervil leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon leaves

 

PREPARATION:

Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium.
Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside.
Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water.
Arrange hot potatoes close together in single layer on rimmed baking sheet.
Press garlic through garlic press or mince by hand.
Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.
Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.

 

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Smoky Kansas City BBQ Beans

 

This recipe is meant for a charcoal grill. These BBQ Beans finish cooking on the grill and in the coals, where they pick up smoke flavor. If you’re cooking on a gas grill finish cooking the beans in a 300-degree oven for 2 to 2 1/2 hours.

 

INGREDIENTS:

4 slice bacon, chopped fine
1 minced onion
4 cloves garlic, minced
1 pound pinto beans, soaked overnight
6 cups water
1 cup barbecue sauce (click here for all FANFOOD sauces)
1/3 cup packed light brown sugar
2 tablespoons brown mustard
1 teaspoon hot sauce
Table salt

 

PREPARATION:

Cook bacon in Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.

Stir in 1/2 cup barbecue sauce, brown sugar, mustard, hot sauce, and 2 tea-spoons salt and simmer, uncovered, over medium-low heat until beans are tender and sauce is slightly thickened, about 1 hour. (If mixture becomes too thick, add water.) Transfer beans to 13 by 9-inch disposable aluminum pan and wrap tightly with aluminum foil. Using paring knife or skewer, poke holes in foil (cover that is).

Nestle pan with beans inside disposable pan already in grill. Replace cooking grate and Cover grill and cook until beans are smoky and completely tender, about 2 hours. Discard foil, stir in remaining 1/2 cup barbecue sauce, and season with salt. Serve.

 

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Strawberry Cream Cake

 

If using a cake pan, you will need one with straight sides that are at least 2 inches high; otherwise, use a springform pan. The cake portion can be made ahead of time, wrapped in a double layer of plastic wrap, and frozen; thaw the frozen cake, unwrapped, at room temperature for about two hours before proceeding with the recipe.

 

INGREDIENTS:

For the Cake:

1 1/4 cups cake flour (5 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup sugar (7 ounces)
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract

For the Strawberry Filling:

2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4 – 6 tablespoons sugar
2 tablespoons Kirsch
pinch table salt
Whipped Cream
8 ounces cream cheese, room temperature
1/2 cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream

 

PREPARATION:

FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.

FOR THE STRAWBERRY FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.

FOR THE WHIPPED CREAM: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

TO ASSEMBLE THE CAKE: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.

 

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