Read Online Low & Slow: Master the Art of Barbecue in 5 Easy Lessons by Colleen Rush, Gary Wiviott - Free Book Online Page B
Authors: Colleen Rush, Gary Wiviott
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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.
CURRY MARINADE
There’s a rich tradition of tandoor-barbecued meats in Indian cuisine, so it seems only natural to fuse low and slow chicken with classic Indian spices. For a good visual presentation, add the optional achiote paste (page 61). This mild, earthy seasoning adds a vibrant yellow-orange color to the chicken. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES 4 CUPS
2½ cups canola oil
1 cup dry white wine
¼ cup chopped shallots
3 tablespoons sweet curry powder
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons achiote paste (optional)
KETTLE
MAKES 2 CUPS
1¼ cups canola oil
½ cup dry white wine
2 tablespoons chopped shallots
1½ tablespoons sweet curry powder
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon achiote paste (optional)
In a medium bowl, whisk all of the ingredients together until the mixture is blended. If adding achiote for color, blend the paste into the mixture until it is fully dissolved.
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.
FRENCH MARINADE
Smoked chicken probably isn’t the first thing that comes to mind when you think of French cuisine, but the classic flavors translate well in barbecue. The French also have a history with this style of cooking—thanks to Catherine de Médicis’s culinary influence—called de barbe et queue (“beard to tail”). Sound familiar? The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES ABOUT 3¼ CUPS
1¼ cups olive oil
¾ cup champagne vinegar
¼ cup chopped shallot
¼ cup Italian flat-leaf parsley,
stemmed and chopped
15 whole peppercorns or 2 teaspoons
freshly ground black pepper
1 shallot, chopped
1 teaspoon dried thyme
1 teaspoon kosher salt
2 bay leaves, crumbled
2 garlic cloves, peeled and chopped
KETTLE
MAKES A GENEROUS 2 CUPS
½ cup plus 2 tablespoons olive oil
¼ cup plus 2 tablespoons champagne vinegar
2 tablespoons chopped shallot
2 tablespoons Italian flat-leaf parsley,
stemmed and chopped
7 whole peppercorns or 1 teaspoon
freshly ground black pepper
½ shallot, chopped
½ teaspoon dried thyme
1 teaspoon kosher salt
1 bay leaf, crumbled
1 garlic clove, 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.
BUILD- YOUR-OWN MARINADE TEMPLATE
WHAT IS A MARINADE? NOTHING MORE than a seasoned, acidic liquid that lends flavor to and tenderizes the meat. This simple liquid is, at its most basic, a mixture of two parts oil to one part acid. Got that? 2:1. Oil is a straightforward ingredient. It’s oil. I recommend using canola because it has a neutral flavor and it’s inexpensive. Cheap olive oil works fine, too. Acid, on the other hand, comes in many forms. Vinegar. Lemon juice. Mustard. There are many possibilities in the realm of acidic flavoring. Extra dashes of herbs or
CURRY MARINADE
There’s a rich tradition of tandoor-barbecued meats in Indian cuisine, so it seems only natural to fuse low and slow chicken with classic Indian spices. For a good visual presentation, add the optional achiote paste (page 61). This mild, earthy seasoning adds a vibrant yellow-orange color to the chicken. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES 4 CUPS
2½ cups canola oil
1 cup dry white wine
¼ cup chopped shallots
3 tablespoons sweet curry powder
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons achiote paste (optional)
KETTLE
MAKES 2 CUPS
1¼ cups canola oil
½ cup dry white wine
2 tablespoons chopped shallots
1½ tablespoons sweet curry powder
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon achiote paste (optional)
In a medium bowl, whisk all of the ingredients together until the mixture is blended. If adding achiote for color, blend the paste into the mixture until it is fully dissolved.
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.
FRENCH MARINADE
Smoked chicken probably isn’t the first thing that comes to mind when you think of French cuisine, but the classic flavors translate well in barbecue. The French also have a history with this style of cooking—thanks to Catherine de Médicis’s culinary influence—called de barbe et queue (“beard to tail”). Sound familiar? The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES ABOUT 3¼ CUPS
1¼ cups olive oil
¾ cup champagne vinegar
¼ cup chopped shallot
¼ cup Italian flat-leaf parsley,
stemmed and chopped
15 whole peppercorns or 2 teaspoons
freshly ground black pepper
1 shallot, chopped
1 teaspoon dried thyme
1 teaspoon kosher salt
2 bay leaves, crumbled
2 garlic cloves, peeled and chopped
KETTLE
MAKES A GENEROUS 2 CUPS
½ cup plus 2 tablespoons olive oil
¼ cup plus 2 tablespoons champagne vinegar
2 tablespoons chopped shallot
2 tablespoons Italian flat-leaf parsley,
stemmed and chopped
7 whole peppercorns or 1 teaspoon
freshly ground black pepper
½ shallot, chopped
½ teaspoon dried thyme
1 teaspoon kosher salt
1 bay leaf, crumbled
1 garlic clove, 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.
BUILD- YOUR-OWN MARINADE TEMPLATE
WHAT IS A MARINADE? NOTHING MORE than a seasoned, acidic liquid that lends flavor to and tenderizes the meat. This simple liquid is, at its most basic, a mixture of two parts oil to one part acid. Got that? 2:1. Oil is a straightforward ingredient. It’s oil. I recommend using canola because it has a neutral flavor and it’s inexpensive. Cheap olive oil works fine, too. Acid, on the other hand, comes in many forms. Vinegar. Lemon juice. Mustard. There are many possibilities in the realm of acidic flavoring. Extra dashes of herbs or
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