I have been cooking barbeque chicken for a thousand years. Well, maybe not a thousand, but at least eight-hundred and fifty. It was the first thing I cooked dating back to my bachelor days. After all that practice, I more or less have it down to a science. The only time I bombed is when I once slammed shut my Weber Grill and tipped it over on our patio – chicken, sauce, ashes and coals – all in one big pile. We ordered out that night.
But just yesterday, I learned a new trick.
My normal routine is to put the chicken on a hot grill – watch it like a hawk for flames – and baste frequently with a small pan of barbeque sauce and one of those little brushes that never comes clean in the dishwasher.
But this time, I had marinated some chicken legs in a bowl full of George’s BBQ Sauce (you’ve got to try this -georgesbbqsauce.com). I put the legs on the grill and then thought – duh – instead of brushing, why not just pick up each leg with some tongs, immerse it back in the sauce and put it back on the grill.
I did. It worked like a charm, and the chicken was delicious.
Try this if you haven’t already figured it out. It takes some of us longer than others.