Weber-I REALLY hope we make this one soon. BACON!!!!!!!! LOL
Barbecued Chicken with Bourbon-Bacon Sauce
Sauce:
4 slices bacon, cut into 1/2" dice
1 cup finely chopped yellow onion
1 TB. minced garlic
1/2 cup ketchup
1/4 cup dark molasses
1/4 cup yellow mustard
1/4 cup bourbon
2 TB. brown sugar
2 TB. Worcestershire sauce
1/8 tsp. Tabasco sauce
4 whole chicken legs, 10 to 12 oz. each, trimmed of excess fat and skin
2 handfuls hickory wood chips, soaked in water for at least 30 minutes
1. In a medium saucepan over medium heat, cook the bacon until crisp, about 10 minutes, stirring occasionally. Reduce the heat to low, add the onion and garlic, and cook until soft, about 5 minutes. Add the remaining sauce ingredients and simmer for about 5 minutes. You should have about 2 cups of sauce. Remove from the heat and let cool..
2. Marinate chicken in 1 cup of sauce in refrigerator for at least 8 hours or up to 24 hours.
3. Remove chicken from marinade and let sauce cling to it. Discard sauce left in bag/bowl.
4. Prepare the grill for indirect cooking over medium heat (350 to 450F)
5. Drain and scatter the wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer's instructions. Grill the legs, skin side down, over indirect medium heat, with the lid closed for 25 to 30 minutes. Then brush both sides with a thin layer of the sauce and continue cooking until the juices run clear and the meat is no longer pink at the bone, 25 to 30 minutes, occasionally turning and brushing with the sauce. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the remaining sauce on the side.
Source: "Weber's On The Grill-Chicken & Sides" - pub. 2010
Barbecued Chicken with Bourbon-Bacon Sauce
Sauce:
4 slices bacon, cut into 1/2" dice
1 cup finely chopped yellow onion
1 TB. minced garlic
1/2 cup ketchup
1/4 cup dark molasses
1/4 cup yellow mustard
1/4 cup bourbon
2 TB. brown sugar
2 TB. Worcestershire sauce
1/8 tsp. Tabasco sauce
4 whole chicken legs, 10 to 12 oz. each, trimmed of excess fat and skin
2 handfuls hickory wood chips, soaked in water for at least 30 minutes
1. In a medium saucepan over medium heat, cook the bacon until crisp, about 10 minutes, stirring occasionally. Reduce the heat to low, add the onion and garlic, and cook until soft, about 5 minutes. Add the remaining sauce ingredients and simmer for about 5 minutes. You should have about 2 cups of sauce. Remove from the heat and let cool..
2. Marinate chicken in 1 cup of sauce in refrigerator for at least 8 hours or up to 24 hours.
3. Remove chicken from marinade and let sauce cling to it. Discard sauce left in bag/bowl.
4. Prepare the grill for indirect cooking over medium heat (350 to 450F)
5. Drain and scatter the wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer's instructions. Grill the legs, skin side down, over indirect medium heat, with the lid closed for 25 to 30 minutes. Then brush both sides with a thin layer of the sauce and continue cooking until the juices run clear and the meat is no longer pink at the bone, 25 to 30 minutes, occasionally turning and brushing with the sauce. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the remaining sauce on the side.
Source: "Weber's On The Grill-Chicken & Sides" - pub. 2010
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