Path: utzoo!utgpu!news-server.csri.toronto.edu!rpi!usc!samsung!caen!uflorida!mthvax!recipes
From: MEDELMA@CMS.CC.WAYNE.EDU
Newsgroups: rec.food.recipes
Subject: CHICKEN: Zen Barbecue Chicken
Summary: orig. subject: Barbecued Chicken Secrets
Keywords: recipe CHICKEN
Message-ID: <1991Apr10.044533.23339@mthvax.cs.miami.edu>
Date: 8 Apr 91 18:14:20 GMT
Followup-To: rec.food.cooking
Organization: Wayne State University
Lines: 26
Approved: aem@mthvax.cs.miami.edu


No one asked, but...

Some years ago I learned the secrets of chicken barbecue from a Zen
Chicken Master. Here they are, revealed for the first time:

1. The chicken. Don't even bother to try barbecuing chicken breasts.
They end up dry and tasteless. Use mainly thighs; they're tastier and
have enough fat to be self-basting.

2. The sauce. Start by bringing to a boil a bottle of vinegar with a
large finely chopped onion. Simmer until the onion is very soft.  Add a
small box dark brown sugar (what's that- a pound?) and cook until
dissolved and smooth.

To this add a bottle of Open Pit barbecue sauce. Finally, add the Secret
Ingredients:

1/2c Hoisin Sauce
1 jar orange marmelade.
Hot sauce to taste.

3. The cooking: Don't add the sauce until the chicken is almost done. Brush
and turn a couple of times. The finished product should be a sticky mess.

         --mike edelman