Read Online Low & Slow: Master the Art of Barbecue in 5 Easy Lessons by Colleen Rush, Gary Wiviott - Free Book Online

or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
ASIAN MARINADE
     
    The quintessential flavors in Asian cuisine—soy, rice vinegar, sesame, and ginger—make one of the best marinade pairings for smoked foods. Perhaps it’s because soy is “umami,” the somewhat controversial “fifth taste” that is attributed to savory, protein-rich foods like meat and cheese. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
    WSM AND OFFSET
     
    MAKES ABOUT 4 CUPS
     
     
    2¼ cups canola oil
1 cup rice wine vinegar
¼ cup soy sauce
2 tablespoons sesame oil
2 tablespoons sesame seeds
10 green onions, chopped
1 (1-inch) piece fresh ginger,
peeled and chopped
    KETTLE
     
    MAKES ABOUT 2 CUPS
     
     
    1 cup plus 2 tablespoons canola oil
½ cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
5 green onions, chopped
1½-inch piece fresh ginger, peeled
and chopped
    In a medium bowl, whisk all of the ingredients together until the mixture is blended.
    For the WSM or offset, divide the marinade between two one-gallon zip-top bags.
    For the kettle, pour all the marinade into one zip-top bag.
    Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
CARIBBEAN MARINADE
     
    This marinade makes a mild, fruity-sweet blend of easy-going island flavors—a friendly match for eaters who are spice-sensitive or for using in Jerk Chicken (page 237). If you like the burn of a hotter marinade, add the habañero to the mix. For subtle heat, split the whole habañero in half and put one half of the pepper in each bag. For a more aggressive flavor, coarsely chop the pepper and split the amount between the two bags. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
    WSM AND OFFSET
     
    MAKES ABOUT 4 CUPS
     
     
    2½ cups canola oil
¾ cup freshly squeezed orange juice
(about 2 oranges)
¼ cup freshly squeezed lime juice
(about 2 limes)
¼ cup puréed fresh or canned
pineapple chunks
1 teaspoon kosher salt
10 green onions, coarsely chopped
1 habañero pepper (optional)
    KETTLE
     
    MAKES ABOUT 2 CUPS
     
     
    1¼ cups canola oil
¼ cup plus 2 tablespoons freshly squeezed
orange juice (1 to 2 oranges)
2 tablespoons freshly squeezed lime juice
(1 to 2 limes)
2 tablespoons puréed fresh or canned
pineapple chunks
½ teaspoon kosher salt
5 green onions, coarsely chopped
½ habañero pepper (optional)
    In a medium bowl, whisk all of the ingredients together until the mixture is blended.
    For the WSM or offset, divide the marinade between two one-gallon zip-top bags.
    For the kettle, pour all the marinade into one zip-top bag.
    Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
    TIP: Always wear rubber gloves when handling hot chile peppers like habañeros and jalapeños. The plant compound that gives these peppers their heat will burn your hands, and your eyes.
     
THAI MARINADE
     
    Gai yang issan , or Thai barbecued chicken, is one of my favorites in Thai restaurants. This recipe is adapted slightly for the long, slow cook. Serve this with one or both of the Thai dipping sauces in Lesson #2: Sweet and Spicy Garlic Sauce (page 107) or Chile Dipping Sauce (page 107). The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
    WSM AND OFFSET
     
    MAKES ABOUT 4 CUPS
     
     
    2½ cups