Bourbon-Bacon Chicken


 
H

Hayden McCall

TVWBB All-Star
Another Weber recipe. These were OUTSTANDING. The sauce is off the chart. Marinaded over night. Cooked at 350 for an hour, then used remaining sauce in two applications. Went along really well with some corn on the cob.

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Your Chicken looks great.
I wish that I could find a nice original Performer like the one in your photo.
 
Awesome looking yard bird, Hayden. But, anything with "bourbon" in the name has me intrigued. Can you share the recipe? (within the limits of copyright laws)
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Awesome Hayden Simply Awesome!<a href="http://i222.photobucket.com/albums/dd85/Retail1LO/The%20Back%20Porch%20Life/IMG_0516.jpg" target="_blank">

This photo</a> got me!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob H.:
Your Chicken looks great.
I wish that I could find a nice original Performer like the one in your photo. </div></BLOCKQUOTE>

I'm right there with you Bob. I'd buy another too if I could find one. I dream of having a redheaded stainless steel Performer one day. I've had dreams about it. Seriously.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse:
Is there an archive of those recipes? </div></BLOCKQUOTE>

Of which recipes Charles? The ones I post, or of Weber's? I know Weber shares some recipes on its website. I however, own every cookbook they've ever published. Usually I reference the cookbook if the recipe I'm sharing comes from one of their publications.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
Awesome looking yard bird, Hayden. But, anything with "bourbon" in the name has me intrigued. Can you share the recipe? (within the limits of copyright laws)
icon_biggrin.gif
</div></BLOCKQUOTE>

Absolutely. :-)

SAUCE
4 slices bacon, cut into 1/2 inch dice
1 cup finely choppped yellow onion
1 tablespoon minced garlic
1/2 cup ketcchup
1/4 cup dark molasses
1/4 cup yellow mustard
1/4 cup bourbon
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/8 tablespoon Tabasco sauce

4 whole chicken legs, 10 to 12 ounces eache, trimmed of excess fat and skin

2 handfuls kickory wood chips, soaked in water for at least 30 minutes


In a medium sacepan over medium heat, cook the bacon until crisp, about 10 minutes, stirring occasionally. Reduce the heat to low, add the onions and garlic, and cook until soft, about 5 minutes. Add the reaining sauce ingredients and simmer for about 5 minutes. you should have about 2 cups of sauce. Remove from the heat and let cool.

place the chicken in a large, resealable plastic bag and pour in 1 cup of the cooled sauce. Press the air out of the bag and seal tightly. Turn the bag to distribute the sauce. Refrigerate fro 8 to 24 hours.

Remove the chicken from the bag and let the sauce cling to the chicken. Discard the sauce in the bag.

Prepare the grill for indirect cooking over medium heat (350-400).

Drain and scatter the wood chips over lit charcoal. grill the chicken legs, skin side down, over indirect medium heat, lid closed, for 25 to 30 minutes. Brush both sides with a thin layer of the sauce and continue cooking for another 25 to 30 minutes, occasionally turning and brushing with sauce.

There. Voila. LOL
 
Great looking cook. Nice of you to share the successful recipes from Weber. Keep it up, I always enjoy your posts.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris E:
How did you do the corn, exactly. </div></BLOCKQUOTE>
I looks great,how long do you leave it on?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hayden McCall:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
Awesome looking yard bird, Hayden. But, anything with "bourbon" in the name has me intrigued. Can you share the recipe? (within the limits of copyright laws)
icon_biggrin.gif
</div></BLOCKQUOTE>

Absolutely. :-)

SAUCE
4 slices bacon, cut into 1/2 inch dice
1 cup finely choppped yellow onion
1 tablespoon minced garlic
1/2 cup ketcchup
1/4 cup dark molasses
1/4 cup yellow mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/8 tablespoon Tabasco sauce

4 whole chicken legs, 10 to 12 ounces eache, trimmed of excess fat and skin

2 handfuls kickory wood chips, soaked in water for at least 30 minutes


In a medium sacepan over medium heat, cook the bacon until crisp, about 10 minutes, stirring occasionally. Reduce the heat to low, add the onions and garlic, and cook until soft, about 5 minutes. Add the reaining sauce ingredients and simmer for about 5 minutes. you should have about 2 cups of sauce. Remove from the heat and let cool.

place the chicken in a large, resealable plastic bag and pour in 1 cup of the cooled sauce. Press the air out of the bag and seal tightly. Turn the bag to distribute the sauce. Refrigerate fro 8 to 24 hours.

Remove the chicken from the bag and let the sauce cling to the chicken. Discard the sauce in the bag.

Prepare the grill for indirect cooking over medium heat (350-400).

Drain and scatter the wood chips over lit charcoal. grill the chicken legs, skin side down, over indirect medium heat, lid closed, for 25 to 30 minutes. Brush both sides with a thin layer of the sauce and continue cooking for another 25 to 30 minutes, occasionally turning and brushing with sauce.

There. Voila. LOL </div></BLOCKQUOTE>

Where is the Bourbon?
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JoeW:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hayden McCall:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
Awesome looking yard bird, Hayden. But, anything with "bourbon" in the name has me intrigued. Can you share the recipe? (within the limits of copyright laws)
icon_biggrin.gif
</div></BLOCKQUOTE>

Absolutely. :-)

SAUCE
4 slices bacon, cut into 1/2 inch dice
1 cup finely choppped yellow onion
1 tablespoon minced garlic
1/2 cup ketcchup
1/4 cup dark molasses
1/4 cup yellow mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/8 tablespoon Tabasco sauce

4 whole chicken legs, 10 to 12 ounces eache, trimmed of excess fat and skin

2 handfuls kickory wood chips, soaked in water for at least 30 minutes


In a medium sacepan over medium heat, cook the bacon until crisp, about 10 minutes, stirring occasionally. Reduce the heat to low, add the onions and garlic, and cook until soft, about 5 minutes. Add the reaining sauce ingredients and simmer for about 5 minutes. you should have about 2 cups of sauce. Remove from the heat and let cool.

place the chicken in a large, resealable plastic bag and pour in 1 cup of the cooled sauce. Press the air out of the bag and seal tightly. Turn the bag to distribute the sauce. Refrigerate fro 8 to 24 hours.

Remove the chicken from the bag and let the sauce cling to the chicken. Discard the sauce in the bag.

Prepare the grill for indirect cooking over medium heat (350-400).

Drain and scatter the wood chips over lit charcoal. grill the chicken legs, skin side down, over indirect medium heat, lid closed, for 25 to 30 minutes. Brush both sides with a thin layer of the sauce and continue cooking for another 25 to 30 minutes, occasionally turning and brushing with sauce.

There. Voila. LOL </div></BLOCKQUOTE>

Where is the Bourbon?
icon_confused.gif
</div></BLOCKQUOTE>

LOL I'm a very fast typer and did all of that in about 2 minuutes. I edited the recipe post. 1/4 cup of bourbon, right after the yellow mustard. My apologies.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Millsy:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris E:
How did you do the corn, exactly. </div></BLOCKQUOTE>
I looks great,how long do you leave it on? </div></BLOCKQUOTE>

ChrisE and Millsy...

Typically I pull back the stalks of the corn and remove all the silk around the kernels. Then I fold the stalks back up over the corn, and soak it in a kitchen sink full of cold water and a cup of sugar for about 30 minutes. Then I cook on the grill indirect for anywhere between 40 and 60 minutes. Comes out great every time.
 
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