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Grilled Butterflied Drumsticks in White BBQ Sauce
Grilled Butterflied Drumsticks in White BBQ Sauce
Regardless of how you season your chicken, butterflying them is the best way to grill drumsticks. This technique gives the drumsticks a wider flat surface area; allowing them to cook through more evenly and taking less time.White bbq sauce is indigenous to Alabama. The tangy mayo-based sauce was invented in 1925 by Bob Gibson of Big Bob Gibson’s Bar-B-Q. This sauce is great on chicken, pork, fish, and smoked meats.
Equipment
- chimney starter
- charcoal
- charcoal grill
- basting brush
Ingredients
- 3 lbs chicken drumsticks
- creole seasoning
- 2 tbsp olive oil
White BBQ Sauce
- 1 cup mayonnaise
- 1/3 cup apple cider vinegar
- 1 lemon juiced
- 2 tbsp horseradish
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp cayenne pepper
Instructions
- Mix all of the white bbq sauce in a bowl and set aside in the refrigerator.
- With a sharp knife, cut straight down the center bone of the drumstick. Carefully cut the meat away from the sides until it lays out flat.
- Rib the drumsticks with olive oil and season with your favorite creole seasoning.
- Let your charcoal turn gray in your chimney starter. Pour in the grill and place on the grate. Place the drumsticks skin side down with. Grill for 5-6 minutes until you get a nice sear.
- Flip over and grill for another 5-6 minutes.
- Brush on a layer of the white bbq sauce. Grill for 2-3 more minutes.
- Flip the drumsticks over. Brush on a layer of the white bbq sauce. Grill for 2-3 more minutes.
- Flip over one more time. Brush on another layer of the white bbq sauce. Place on the grill cover and grill for 2 minutes
Alex’s Homemade Creole Seasoning
This is my personal recipe for my salt-free creole seasoning. I never really add salt to my spice mixes; mostly because if I want more of the spice flavor, it will increase the salt intake. Salt to me should be used separately. This creole seasoning is great on chicken, pork, beef, turkey, shrimp, and fish of all types. The main difference between creole and cajun seasoning is that Cajun is usually just paprika, cayenne, salt, pepper, and sometimes oregano. Creole seasoning will have garlic, onion, basil, and thyme in addition.
Equipment
- measuring spoon
- funnel
- 4 oz spice bottle
Ingredients
- 3 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp black pepper
- 1 tbsp white pepper
Instructions
- Mix all of the seasonings together and funnel into a 4oz spice shaker bottle.
Barbecue Rib Sandwich
Barbecue Rib Sandwich
I hate McDonald’s with a passion. I grew up eating it on the regular. As an adult, I refuse to touch anything from the shame of a restaurant. When I was young and didn’t understand what quality food was, I enjoyed their McRib. Part of me really missed that sandwich, so I wanted to recreate it using real baby back ribs and not the pressed preformed “rib patty” that McDonald’s.To create a bbq rib sandwich, you need to either steam or slowly bake in the oven a 3-4 bone chunk of baby back ribs until the bones pull cleanly out of the meat. This will take about 90 minutes in a steamer pot or 2 hours at 300° in the oven wrapped in foil. Once the ribs are finished, flip the meat bone side up and pull out the bones. At this point, brush on bbq sauce and bake in a 400° oven for 15 minutes or so until the meat has firmed up. You can alternatively grill the boneless rib chunk if you are looking for that grilled taste. I like to use a Mexican teleras roll for the bun, but a chunk of baguette will work too.
Equipment
- steamer pot
Ingredients
- 1 4-bone baby back ribs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- bbq sauce
- 1 sandwich baguette toasted
- heirloom tomato thinly sliced
- white onion thinly sliced
- pickles sliced
- mayonnaise
Instructions
- Season the baby back ribs. Let marinate for at least 4 hours.
- Place the back ribs in a steamer pot. Steam for 90 minutes.
- Let the ribs cool slightly. The bones should pull out clean.
- Brush the ribs with bbq sauce.
- Place the ribs in a preheated 400° oven for 15 minutes.
Sandwich Assembly
- Spread mayonnaise on both sides of the baguette.
- Place the tomatoes on the bottom of the baguette, followed by the boneless ribs. Top with the onions and pickles.
Portuguese Roasted Chicken
Portuguese Roasted Chicken
Galinha a’ portuguesa, aka peri peri chicken, is the most common way to prepare chicken in Portugal. The chicken is smokey, spicy, and tangy in flavor; producing a nice crispy skin. You can use either a whole chicken or just parts; baked or grilled in preparation. I recommend marinating the chicken overnight for maximum flavor.
Equipment
- food processor
Ingredients
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 6 garlic cloves
- 1 tbsp paprika
- 1 tsp oregano
- 1 tsp sea salt
- 1 tsp chili powder
- 1 tsp crushed red pepper
- 1/2 tsp black pepper
- 4 lb whole chicken
Instructions
- Purée all of the marinade ingredients in a food processor.
- Pour the marinade over the chicken, making sure to get the marinade underneath the skin without tearing. Marinate the whole chicken for at least 8 hours; preferably overnight.
- Place the chicken on a baking pan in a preheated 350° oven for 90 minutes.
- Let rest for 15 minutes before serving.
