An Ugly Guy's Barbecue Tips
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As someone who spent time living in Maine, I can appreciate those of you feeling the temps changing almost daily. There are times when I actually miss the crisp autumn air and the change in cooking methods you can use. While I now live in a climate where barbecue can be done 12 months a year, my northern neighbors are starting to roll the grills and smokers into the shed or the garage to hibernate.
While some may weather the change and be cooking outside in frigid temps, I have some ideas for those who are switching to a winter menu and staying indoors. Barbecue doesn’t have to be put away with the grills. While you may sacrifice the “smoke ring”, you can still enjoy that amazing and unique flavor that can only come from well prepared “Q.”
One huge advantage to indoor barbecue is temperature control. Once something goes in the oven, as long as you don’t open the door, the temp is constant. Another is side dishes. You can create, prepare and cook amazing side dishes right alongside your main course. So, this month, let’s do some easy chicken. (I’m a thigh guy, but this works on all cuts of the bird)
Start with a simple baking sheet
Place as many chicken thighs on it as you like. (I do a whole bunch and have some later in the week for lunch). I do them with the skin on but you can do as you like.
For those who like mild, season the thighs with Bub ‘n Mutha’s Chixx Dig It or DownEast Dinnah Dust.
If you like a bit of a bite, you can use Bub ‘n Mutha’s Honey ‘n Heat and for a bit more spice and a touch of the Caribbean, try our Bango Mango.
Heat the oven to 250 degrees, place the sheet on the middle rack and close the oven. Find something to do for 2 hours and come back to a nice smelling, comfortably warm kitchen and some amazing BBQ chicken. If you like barbecue sauce, apply it to the chicken and place back in the oven for about 10-15 minutes to let the sauce set up.
Side of the month
There are so many things that can go with your chicken, just depends on your state of mind. When I was living up in Maine, usually after the 2nd heavy snow, I was thinking about how long it would take until the weather was nice. If that’s you, you’ll enjoy this side dish.
Bacon & Onion Macaroni Salad
1 box elbow noodles (If you can find the giant elbows, use them)
4 strips of bacon
1 Vidalia Onion chopped
Mayonnaise to taste
Your favorite Bub ‘n Mutha’s Gourmet Dry Rub
Coat the bacon with your favorite Bub ‘n Mutha’s Gourmet Dry Rub and let I sit until the rub has bonded with each bacon strip. Then, cook as you usually cook your bacon, but make it crisp. Once finished and cooled, crumble the bacon up and set aside.
Boil your elbows according to the directions on the box but add the chopped onions so they cook together. When done, drain and apply cool water until the noodles are no longer hot to touch. Pour half the mix into a container and add mayonnaise to taste. Sprinkle with some of the bacon crumble, mix and repeat for the other half. Mix it all together until well blended. (Reserve enough bacon to sprinkle on top.)
Enjoy until next time.
If you like this recipe and use it, be sure to take pictures or video and post it to the Bub ‘n Mutha’s page on Facebook along with your comments.
Close: As much as I hate to mention this before Thanksgiving, but it may be time to think about that grill master in your life. You can check out our flavors as well as all of our brand new SWAG on www.bubnmuthas.com.