Sweet Georgia barbecue

August 23, 1998|By Annette Gooch | Annette Gooch,UNIVERSAL PRESS SYNDICATE

One of the most versatile foods for barbecuing, chicke accommodates a variety of cooking styles and barbecue sauces.

The recipes following are for Georgia Chicken and Georgia Sauce, but the basic technique for barbecuing can be used with sauces from other regions.

Cole Publishing Group

Georgia Chicken

Serves 3 or 4

1 chicken (3 to 4 pounds), cut into serving pieces

1/4 cup oil

2 cups Georgia Sauce

In a lidded grill, prepare fire for indirect-heat method of cooking, placing drip pan beneath rack. For added flavor, pre-soak aromatic hardwood chips (for gas grill) or chunks (for charcoal grill). Wash chicken and pat dry. Brush chicken with oil.

When fire is ready, add hardwood chips or chunks. Allow fire to cool to 225 degrees. Brown chicken on all sides over direct heat, about 5 minutes per side. Move chicken over indirect heat and close lid. Monitor fire to maintain 225 degrees. After 15 minutes, turn chicken over and baste with some of the Georgia Sauce, reserving remainder.

After another 15 minutes, place aluminum foil under chicken, pricking foil in about 12 places to allow smoke to pass through. Baste again with sauce. Close lid. Every 10 minutes, baste chicken with sauce and turn over. Chicken is done in 45 minutes to 1 hour. Serve immediately.

Georgia Sauce

Makes 3 cups

1 1/2 cups canned tomato puree

1 cup cider vinegar

1/2 cup vegetable oil

a cup Worcestershire sauce

1/3 cup firmly packed dark brown sugar

1/4 cup molasses

3 tablespoons prepared


2 teaspoons minced garlic

1/4 cup lemon juice

In large, nonaluminum sauce-pan, combine all ingredients. Simmer 15 minutes, stirring often to prevent sauce from burning. Let sauce rest at least 1 hour to allow flavors to meld.

! Pub date: 8/23/98


Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.