BBQ Chicken & JoJo’s

Post author:Angel
Post published:December 5, 2020
Post category:100 Days - 4 Shops / Dinners / The meals Round #1
Post comments:1 Comment

Chicken drumsticks to me just scream to be BBQ’d. So I oblige.

BBQ sauce is another of those highly marked up items that have 10000 iterations on the grocery shelves. Much like salad dressings once you remove the unpronounceable ingredients it boils down to just a few basic things, then of course you can adjust it to make it your own.

Thaw drumsticks overnight in the fridge and pat dry.
Always thaw in the fridge in a leak-proof container.
Do not want raw chicken juices contaminating any other foods.

I make up a basic seasoning mix and keep it in the spice shelf.
Seasoned salt, garlic and onion powder, hot paprika, black pepper.

One tablespoon seasoned salt, and a teaspoon each of everything else.

Use the spice mix to liberally coat the chicken.
The salt dries out the skin and helps it to crisp up.
Let seasoning sit on the chicken at room temp.

Cover the spice rub for use in other recipes.

Add a bit of oil to the potatoes and toss with the seasoning mix.

Place the chicken on a small rack over a sheet pan – not the little pan it fits in.
Bake at 400 for 20 minutes.

Add the seasoned potatoes to the other half of the sheet pan.

In a small pot combine 2/3 cup ketchup and 1/2 cup vinegar.

Heat over medium low heat until combined and the sugar has dissolved.
Taste and adjust as needed.
This is a very basic recipe you can take it many directions from here.

Start brushing the BBQ sauce on the chicken in the final 20 minutes cooking.
Brush, cook, turn and brush, cook.
Check and turn the potatoes.

Heat some broccoli cauliflower mix and add some fry sauce left from the burger and fries. L7 – Burger & fries

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.