1 2 whole chickens( 3 1/2 poun
Directions
: each)
3 TB dry rub #1
: Barbecue sauce
: ****** Dry Rub #1 ******
1 TB paprka, Hungarian
1/2 ts celery salt
1/2 ts sugar
1/2 ts sage
1/2 ts mustard
1/2 ts chipotle powder
: ****** Barbecue Sauce
: ******
1 TB peanut oil
2 TB onion -- minced
1 1/2 c cider vinegar
1 c ketchup
3 TB dry rub #1
2 TB brown sugar
1 c coffee
1 TB mustard
2 cloves garlic -- minced
Mix all ingredients well and reserve in refrigerator, covered
tightly. Will keep for up to 2 weeks.
Barbecue Sauce:
In a saucepan, heat peanut oil. Add garlic and onion. Cook until
soft. Add remaining ingredients and simmer until thickened. Rub the
chicken inside and out, with dry rub #1, making sure to get under the
skin as much as possible. Massage the bird well and refrigerate
overnight. Prepare the grill with soaked wood chips. Split the
chicken in half and cook on the grill over slow heat for 45 minutes
or until cooked. Allow the chicken to cool slightly. Pick the meat
off the bone, remove the skin. Chop the chicken lightly and mix with
1 cup of the barbecue sauce. Serve on white bun with cole slaw.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : GRILLIN' & CHILLIN' SHOW #GR3634
Date: Fri, 11 Oct 1996 20:06:02
~0400 (
Servings: 1 servings
Barbecued Chicken Sandwich Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Chicken; Poultry
The History of Recipes
Written cooking instructions as a concept can be found far back into distant history, at least as far into history as early Egypt, and quite possibly further than that. Interesting though that is, mostly, these early recipes were just simple hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in Roman times 25BC a man called Apicius created a number of scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main meal and desserts, a very modern way of dining. Additionally, he informs us how the cooks of his times were skilled in the use of a wide range of spices, including many that are still in use today such as thyme, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as basil and rosemary. These new herbs and spices led to an eruption in books on cooking, most of which still exist in private libraries. During the succeeding few hundred years, the rich families of the West competed to offer the most exotic meals, and as a result chefs and their collection of recipes could command a high salary. Even so, it was during the 19th century that fine cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, testing, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Barbecued Chicken Sandwich recipe.
