There are a few things that I have learned on my own and through alot of trial and error. One of those things is the art of BBQ'ing. This is not a journey that should be taken by the faint of heart. I was an "epic failure" at this art of southern cooking when I first started. I can remember having a BBQ for some friends in Warner Robins, Ga. and their families at our old home which saw me almost catch our house on fire. I made it a crusade of mine to be the best BBQer in our family this includes the Aikens and Flanders sides of the families. I can say with much assistance from my grill which I received for reenlisting in the Army in 2008 that I have become the best BBQ man in my family and because BBQ in Colorado is not up to the SOUTHERN standard I am the best in Colorado. If you wanna put a little south in your mouth come and see me. I will make it happen.
To become great at BBQ'ing you have to realize that "Only amateurs use mesquite.". Real BBQ men use Hickory and that is all ther is to it. I use a combination of woods to include Jack Daniels Oak Whiskey Soaked Chips but that is only in the last hour of smking a pork shoulder which just puts that lasting touch on what Chris and Brianna Dunn call the best BBQ they have ever eaten. So today is May 1st and not only will I not wear jeans in celebration of May but I will also not miss a chance for me and Ol' Red to get back to what we do best and that is BBQ. It did not take much to convince my sweet Georgia girl that we needed to BBQ because I think she loves it just as much or more than I do.
Rule #1: Develop your Signature Rub- After watching Bobby Flay and reading about the greatest form of cooking in the world, I was able to develop my own rub. Nope. I am not gonna tell you what's in it but it is a wonderful peice of heaven when I need to remember what home tastes like. So I rubbed down my chicken and let is sit for about 20 minutes before putting it on the grill. With chicken you do not have to let it sit long when you rub it. It is not like a pork shoulder. The pork shoulder is an art form that has to sit overnight in the rub for it to be perfect but not chicken. So the chicken is placed on the grill with some good ol' hickory chips for about 40 minutes of slow deliberate cooking.