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Saturday, October 14, 2006


Some of you have recently asked me for this one, so here you go.


Chicken (I prefer legs, thighs and wings because they stay juicy)
Liquid smoke
Salt & pepper, or whatever seasonings you prefer
Cheap barebecue sauce
Garlic powder (I prefer Badia brand)
Brown/Deli mustard (Gulden's or Nathan's both rock)
Hot sauce (optional)

Place chicken in a deep baking pan (go with the cheap tinfoil variety to save yourself a cleanup nightmare) and splash with liquid smoke; a little of this goes a long way, so don't overapply it. Once the liquid smoke has been allowed to sit on the chicken for about twenty minutes, pour it off. Next, season the chicken to taste with salt and pepper or whatever seasonings you prefer. NOTE: do not use marinated chicken for this dish; the real flavor of this comes from the sauce and a marinade will clash with the taste. Cover chicken with tinfoil and seal tightly. Put into an oven that has been heated to 350 degrees for two hours.

Take as much cheap barbecue sauce as you may need and put it into a big pot; blend in honey and mustard to taste and add a huge motherfucking shitload of garlic powder. Blend until somewhat smooth but thick, and keep in mind that the flavor should be sweet and garlicky. At this point it's up to you to add hot sauce if you want a bit of a kick to the concoction. If you want that flavor I recommend Indi-Pep West Indian pepper sauce, but you use what you like (except for the green Emeril sauce; it's tasty but it will throw off the color).

Remove chicken from the oven and pour off any juices. Once juices are poured off, add sauce. Seal tightly with foil and return chicken to the oven for another hour or until as tender as you like.

This same procedure also works for ribs, pork and beef, although for those I recommend a longer cooking time, perhaps a total of four hours. That time will guarantee the meat being tender enough to fall off the bone.


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