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Competition BBQ Chicken - Complete method

Category: TIPS AND SECRETS

Author: APL

Date: 7/4/2014

Rating:

(5.0) by 8 users

Ingredients:

Seasoning Blend
3⁄4 cup mild chili powder
3⁄4 cup sweet paprika
1⁄2 cup Sugar in the Raw, or other turbinado sugar
2 tablespoons garlic salt
2 teaspoons dried oregano,
preferably Mexican
2 teaspoons Old Bay Seasoning

Pan Ingredients
4 tablespoons (2 ounces) unsalted butter
1⁄4 cup water
2 teaspoons kosher salt
2 teaspoons Accent, (optional)

BBQ Sauce
21⁄4 cups of your favorite BBQ sauce
3 tablespoons apricot preserves
3 tablespoons pineapple preserves
3 tablespoons honey
3 tablespoons apple cider vinegar
11⁄2 teaspoons soy sauce
11⁄2 teaspoons Accent (optional)

Instructions:

1. Place the thighs in an extra-large resealable plastic bag (or divide between two smaller bags) and pour the dressing over the top. Squeeze out any excess air from the bag, and roll to coat all of the meat. Refrigerate for 3 hours.

2. Preheat an indirect barbecue with a drip pan and a combination of hardwood and fruitwood (preferably hickory and apple) to 300°F.

3. Combine the seasoning blend ingredients and grind in a coffee or other small grinder that is dedicated to spices. Depending on the size of the grinder, it may need to be done in batches. In two baking dishes or two disposable aluminum pans, preferably 13 1⁄2 × 9 5/8 × 2 3⁄4-inch lasagna pans that will hold the thighs in a single layer, spread the butter (2 tablespoons in each) in the bottom. Divide the water, salt, and Accent, if using, between the pans.

4. Remove the chicken from the dressing, letting any excess remain in the bag, and lightly pat dry with paper towels. Place the chicken, skin side down, in the pans, keeping in a single layer. Using about 1 teaspoon of the seasoning blend on each thigh, sprinkle the top flesh side with the blend. Cover each pan with heavy-duty aluminum foil, and crimp the edges to seal.

Cooking Method

5. Place the thighs in the cooker, stacking the pans on top of each other, if needed, to fit in the cooker, and rotate them from top to bottom halfway through the cooking. Cook for 45 minutes.

6. Remove the thighs from the cooker and let rest in the pans, covered, for 15 minutes.

7. Transfer the thighs to a sheet pan or work surface and lightly pat dry with paper towels. Season on all sides with the seasoning blend; there may be some unused blend. Place back in the cooker, skin side up, and cook for an additional 45 minutes.

8. Meanwhile, combine all of the ingredients for the BBQ sauce. Pour into a baking dish or disposable aluminum pan, preferably a 13 1⁄2 × 9 5/8 × 2 3⁄4-inch lasagna pan.

9. Remove the thighs from the cooker and carefully dip each one in the sauce, dredging to coat on all sides and making sure the skin side, especially, is evenly coated. Being sure to tuck the skin under to make the skin taut, place the thighs back in the cooker, skin side up, for 30 minutes.

10. Transfer to a platter and serve.