Broadstone’s Backyard BBQ--Fire It Up
Memorial
Day signals the start of summer in many areas of the country, but for me it’s
the start of barbecue season--time to fire up the grill, circle the lawn chairs,
and invite my buddies over. To kick off the season, I’ve asked some of the best
in barbecue, from Steven Raichlen to Elizabeth Karmel,
for a few of their recipes and will spend the next couple of weeks trying them out. First up
is a sweet Asian barbecue marinade from our friends at Eastman Outdoors. A few notes: I opted to
use fryer breasts rather than trying to split a chicken and tried a new way of
marinating--the Reveo MariVac Food Tumbler.
It uses vacuum pressure and tumbling action to marinate meat in only 20
minutes. I’ve tried several kinds of marinating devices, from Tupperware
containers to re-sealable bags, and this is my new favorite tool for the job. The chicken came out of the Reveo well marinated and ready to grill.
So let’s get to it.
Hoisin Scallion BBQ Chicken
Ingredients for marinade:
1/2 cup soy sauce
1/2 cup pineapple juice
1/2 cup scallions, whites, chopped
4 tablespoons garlic, minced
2 tablespoons ginger, minced
2 tablespoons sesame oil
2 tablespoons brown sugar
2 tablespoons orange zest
1 tablespoon salt
1 split chicken, split
in half, backbone removed
Ingredients for barbecue sauce:
1/2 cup Chinese duck sauce
1/4 cup Hoisin BBQ sauce
1 tablespoon sesame oil
2 tablespoons scallions, greens, finely chopped
Directions:
1. Place all ingredients for marinade in blender, puree until smooth.
2. Place chicken in Reveo barrel with 1 cup marinade and tumble for 20 minutes.
3. Remove chicken from barrel and discard marinade.
4. Preheat grill to 400-degrees.
5. Place chicken breast on grill skin side down, sear outside and cook for 5-8 minutes; flip and repeat, brushing cooked side with sauce.
6. Turn grill down to medium-low (about 300-degrees), brush chicken with BBQ sauce, place in aluminum foil and seal tightly.
7. Cook for 20 minutes, chicken is done when an internal temperature of 165-degrees is reached.
8. Optional: for crispy skin, remove chicken from foil and place back on grill, skin side down, for 5-8 minutes.
9. Remove from grill, brush with additional BBQ sauce and top with scallions.
Serves 6-8 people.
Next up: Double Citrus
Vodka Infusion--because barbecue makes people thirsty.
--Broadstone
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