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
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