Grill Fried Chicken

A different way to make fried chicken that turned out very good.

Ingredients:
1 cut-up broiler/fryer chicken
2 cups low fat buttermilk
1-2 tablespoons hot sauce
2 tablespoons of your favorite barbecue rub
2 tablespoons kosher salt
1 cup flour, for coating the chicken pieces

Combine hot sauce and buttermilk. Place chicken pieces into a ziploc storage bag and cover with the buttermilk mix. Turn to coat, then seal the bag and refrigerate at least 3 hours (overnight is best). This marinade gives the meat a tangy, warm kick and helps to keep the meat tender and moist.

Set the BGE up for an indirect cook over medium heat (about 325°). Clean and oil the grid well. Chicken takes on a lot of smoke, so don’t add any additional smoking wood.

Drain chicken in a colander. Combine rub, salt, and flour. Mix well and pour onto a shallow plate or pie pan. Dredge chicken in the flour mixture, coating well, and shake off any excess.

When the BGE is up to temperature, put the chicken pieces on the grill in a single layer. Close the lid and let them cook at least 30 minutes undisturbed. This is to set up the breading. After 30 minutes, carefully flip the chicken. Check and flip again every 15 to 20 minutes until they are done (about an hour and a half, or until a meat thermometer placed in a thigh piece reads 180° and the piece breast reads 170°). Don’t be afraid to go a little longer – because of the breading the added cooking time won’t dry out the meat and the skin will get even crispier.

Old Fashioned Bean Soup

Even better than the Christmas ham are the leftovers. Bean soup is one of our favorites

Ingredients:
1 pd bag of dried beans (pinto or northern)
ham bone and chopped ham (about 2 cups total)
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
2-3 cloves garlic
1 tsp chili powder
1 15 oz can tomatoes
2 tbsp lemon juice
salt and pepper to taste

Soak beans overnight. Examine beans carefully and remove any foreign objects . Wash thoroughly.

Place beans, 2 quarts water and ham in a large kettle. Bring to a boil and simmer for 2 1/2 to 3 hours.

Add remaining ingredients and simmer for another 45 minutes.

Maple Bourbon Ham

We tried a new recipe for our Christmas ham this year. Not bad, but not our favorite.

Ingredients:
Maple-Bourbon paste (recipe follows)
10-12 pound cooked, ready to eat ham (bone-in butt or shank section)
1/2 - 1 cup maple syrup
cherry and apple chunks

Maple-Bourbon Paste:
2 tablespoons pure maple syrup
2 tablespoons freshly ground black pepper
2 tablespoons dijon or honey-dijon mustard
1 tablespoon bourbon
1 tablespoon vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
2 teaspoons coarse salt

The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).

Smear the maple-bourbon paste all over the exposed surfaces (except flat side).

Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
Stabilize BGE at 250° with platesetter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° (this should take about 5 hours).

The finished product