Do you really know how to barbecue that bird?

By SPECIAL TO THE PRESS REGISTER,

Grilled broilers make a delicious, nutritious, and low cost main dish for any day, but especially July 4th.

It is surprising, though, that only a few people know how to do a good job grilling broilers.

Here are a few pointers for successful grilling of broilers.

Grilling, Turning and Basting

Approximately 70 percent of the total grilling time should be with the cut side down and skin side up. Start grilling with the cut side down, cook 10 to 15-minutes, baste skin side, turn gently with tongs, baste cut side. Turn about every 10 to 15 minutes, basting before and after turning.

A hot fire requires more frequent turning. Do not let the broilers get dry or burned, especially on the skin side. When cooking more than 20 halves at a time, turning is easier if you use racks designed for placing one over the other and turning all the broiler halves at once while sandwiched between the racks.

Basting sauce should be gently brushed or dripped on the broilers rather than rubbed on. A basting mop is best for transferring basting sauce from container to broiler if you are cooking more than 25 halves.

Since mops are hard to clean, two pieces of paper towel and one or two equal sized pieces of grocery bag twisted in the center to form a cone shape transfers basting material well and can be discarded when finished.

When Are My Broilers Done?

While lightly holding the broiler to the grill with tongs, grasp the drumstick with a folded paper towel and twist. The broiler is done when the bone easily breaks loose at the leg-thigh socket. The broiler is not done if the bone does not turn loose with minimum effort; keep cooking.

Clean it up

If you use a basting mop it is usually hard to clean, especially if oil is a part of the sauce. A good way to clean the mop is to put it in a large glass, put in an ample amount of liquid detergent and fill with hot water. Let the mop stay overnight, washing and rinsing the next day. This may have to be repeated two or three times to get the mop clean.

Barbecue Sauces

The following sauce recipes will be enough to grill 10 halves. Generally, one gallon will be enough to grill 50 to 75 halves.

Salt is not included in any of the recipes, since salting the broiler halves before cooking is recommended.

A favorite recipe is one developed by Ed Garrison, retired Extension Poultry Specialist with the Mississippi Cooperative Extension Service. Here is his recipe:

Garrison's Famous Broiler Barbeque Sauce:

• 2 c. cider vinegar

•.5 t. red pepper

•1 c. vegetable oil

•.5 t. garlic powder

•1 t. Tabasco 

Deviled Chicken:

•2.5 c. vegetable oil

•1 t. black pepper

•.75 c. prepared mustard

•1 t. red pepper

•4 t. dry mustard

•.5 t. onion or garlic powder

Spicy and Sweet Barbeque Sauce:

•1.5 c. water

•.25 t. Tabasco

•1 c. vinegar

•.25 t. paprika

•.5 c. vegetable oil

•.25 t. black or red pepper

•1 lemon or 1 oz. juice

•.25 t. onion powder

•2 T. brown sugar

•.25 t. garlic powder

 

New England Sauce:

•2 c. vinegar

•1 c. water

•1 c. vegetable oil

•2 t. black or red pepper

 

Chicken Barbeque Sauce:

•1 c. vinegar

•2 t. Tabasco sauce

•1 c. vegetable oil

•3 t. prepared mustard

•1 c. tomato catsup

•1 lemon or 1 oz. juice

•4 T. Worcestershire sauce

•.25 t. red or black pepper

•2 T. sugar 

 

Fruit Barbeque Sauce:

•1.5 c. frozen pineapple juice concentrate

•.25 c. water

•1 c. vegetable oil

•1 T. sugar

•.5 c. lemon juice

•.5 t. ginger

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