D is for Dinner: BBQ'ing with Ted Reader
Celebrity barbecue chef Ted Reader says that he can use anything as a grill...So Alan didn't feel too bad about inviting him to his tiny little backyward and tiny little barbecue, to test one of the recipes from Reader's latest cookbook Gastro Grilling.
Alan says he was already a little worried because Reader's "Slash N Grill" chicken recipe called for the use of Miss Vickies BBQ potato chips, and he couldn't find them in three different stores and went with Jalapeno flavour instead. But one thing we learned in this D is For Dinner, you go with the flow...
Slash & Grill Chicken Drums
- 12 chicken drumsticks, plump and meaty
- 2 tbls (30 mL) Bone Dust BBQ Spice (or other dry rub)
- 2 tbls (30 mL) Tabasco Chipotle Sauce
- 2 tbls (30 mL) icing sugar
- 2 tbls (30 mL) your favourite gourmet BBQ sauce
- 1 oz (30 mL) Red Stag by Jim Beam
- 3 tbls (45 mL) melted butter
- 2 cups (500 mL) coarsely crushed BBQ-flavoured potato chips
Take a sharp knife and slash the outside of the chicken drumsticks, about ¼ to ½ inch (0.5 to 1 cm) deep at most. Rub Bone Dust BBQ Spice into the drums, making sure to rub it into the slashes. Let marinate in the rub for at least an hour. If you can go overnight, the flavor intensifies.
Fire up your grill to 350-450°F (180-230°C).
In a small bowl, whisk together the chipotle-flavored hot sauce, icing sugar, barbeque sauce and black cherry bourbon. Stir it until the sugar is dissolved and set aside.
Grill chicken drums for 20-25 minutes, turning frequently, until the drums are nicely charred and fully cooked but still moist and tender. Minimum internal temperature of 160°F (70°C) should be reached.
Place all the drumsticks into a large bowl. Add the butter and chipotle-black cherry bourbon mixture. Toss. Add the crushed BBQ potato chips and toss again. Serve immediately