One of the things I truly love about summertime is all that awesome family cooking. I love the weekends with my guys. Hubby is the true Grill Master of our backyard domain. I am a master as sauces and sides. Together we make a great cooking team.
I think I’ve mentioned this before, but our house is an old, ranch style house that was built over fifty years ago. It doesn’t have a lot of the fancy bells and whistles of the new homes today. As a matter of fact, the microwave is on a shelf in the laundry room just off the kitchen. But then, I think a microwave is great for reheating or popping a bag of popcorn quickly, so it’s fine not to have one built into the kitchen. More space for all my kitchen gadgets. What this old house lacks in modern amenities, it more than makes up for in quaint home-spun comforts. The covered patio just off the master bedroom is a nice place to be year round. Oh sure, I might need to bundle up in the winter, but we don’t get snow, so it’s really not so bad. I like sitting on the patio in the winter, with my hands wrapped around a warm cup of tea on a rainy afternoon and just listen to the music of mother nature. I like to sit on the patio in the summertime with a cold, crisp late harvest wine and listen to the distant clatter of a train rolling down the tracks.
And then there’s something special about food that has been cooked and eaten outdoors – it just taste better, don’t you think? And what better day to spend outdoors than Father’s Day? Happy Father’s Day everyone!
Texas Barbecue Chicken
2 (3-1/2 lb) Chicken Fryers
Sea Salt to taste
White Pepper to taste
Cut each chicken into 8 parts (2 breast, 2 thighs, 2 legs and 2 wings). If breast pieces are large, cut each breast in half again for 10 pieces per bird. It’s much easier to cook meats that are more uniformed in size.
Sprinkle all the chicken pieces with salt and pepper. Set aside until grill is medium hot.
While the chicken rests, build a nice fire for direct grilling. When the coals are ready, begin grilling the chicken, skin side down, on an oiled grill rack.
Grill chicken for 20 minutes undisturbed.
Texas Barbecue Sauce
2 tablespoons canola oil
2 small onions, finely chopped
2 cups ketchup
1/4 cup lemon juice
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon hot pepper sauce
Meanwhile, in a small saucepan, make barbecue sauce by heating oil over medium heat. Add onion; sauté until tender. Stir in remaining sauce ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Turn chicken, mop with barbecue sauce. Grill 15 to 20 minutes longer, mopping frequently with sauce, until the breast are 165 degrees, and the thighs are 175 degrees. When pierced, the juices should run clear.
Remove chicken from grill, arrange on a serving platter with more sauce on the side if desired.
Here on our homestead, we love barbecued chicken served up with Ranch Beans and Buttery Corn on the Cob. How ’bout you?