Rotisserie Chicken

This could be done in an oven too.

  • 1 whole chicken
  • 1/2 C kosher Salt
  • 1/2 C white or brown sugar or combo
  • 1 t whole peppercorns
  • 2 bay leaves
  • 1/2 stick salted butter, softened
  • 1 t paprika
  • 1 t onion powder
  • 1 t garlic powder
  • 1/2 t ground black pepper
  • 1/2 t salt
  1. Remove giblets from chicken, rinse chicken with cold water.
  2. To make the brine, dissolve 1/2 C kosher salt and 1/2 C sugar in 1 C very hot water.
  3. Add the bay leaves and the peppercorns.
  4. Pour the brine in a pot or bowl large enough to hold the chicken and add enough ice or cold water to cool the brine to warm, but not hot.
  5. Place chicken in pot with brine and add more cold water to just cover chicken. Give it a little stir to blend the brine and the cold water.
  6. Marinate in refrigerator for at least 6 hours.
  7. Mix the rest of the ingredients together in a small bowl to make the seasoned butter.
  8. Get a fire going or preheat grill and set up the rotisserie in a charcoal or gas grill. Use a lot o charcoal if using charcoal.
  9. Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels.
  10. Thoroughly coat the chicken inside and out with the seasoned butter.
  11. Tie up the legs and wings.
  12. Rotisserie chicken until internal temp is greater than 165° in the thickest part of the thigh. 1-1/2 to 2 hours depending on the temp of the grill.


Pickled Onions

  • 1/3 C white vinegar
  • 1/3 C apple vinegar
  • 1 T water
  • 3/4 T sugar
  • 1 T kosher or sea salt
  • 1 medium or 2 small red onion sliced very thin (use mandoline)
  • 1 jalapeño, sliced, seeds and membrane removed if it’s a hot one (optional)
  1. Mix vinegar, water, sugar and salt in a 1 small bowl. Stir to dissolve salt and sugar.
  2. Stuff sliced onion and jalapeño into a jar and add the vinegar mixture.
  3. Shake well to distribute liquid.
  4. Leave on counter overnight then store in refrigerator.


Oven BBQ Ribs

Here’s a better recipe. Skip the mustard and rub and just use salt and pepper if you prefer.

  • 2 racks pork ribs, cleaned with silver skin removed
  • Rib rub, optional
  • Salt
  • Freshly ground black pepper
  • BBQ Sauce
  1. Cut each rack in half so there a 4 half racks.
  2. Sprinkle salt and pepper, or rib rub, all over ribs.
  3. Stack the 4 half racks on top of each other and tightly wrap ribs with 2 layers of heavy duty aluminum foil. Try to make sure it’s well sealed.
  4. Refrigerate for a few hours or overnight.
  5. Preheat the oven to 300 F.
  6. Place the ribs still in the foil package on a sheet pan with sides. A pan with sides is a good idea in case the liquid that develops when baking leaks.
  7. Bake in oven for 2.75 hours.
  8. Remove the ribs from the oven and move the hot foil package to a plate.
  9. Carefully open the package and arrange the ribs in a single layer on the sheet pan. The ribs should be very tender. Reseal and continue cooking if they aren’t.
  10. Brush both sides with BBQ sauce.
  11. Return to oven to bake the sauce on the ribs for 10 to 20 minutes. The sauce should look baked and darker.
  12. Optionally, crisp up ribs for a few minutes on a medium grill. This will reheat the ribs if they were cooked ahead of time.
  13. Serve with more barbecue sauce at the table.

Rib Rub

  • 2 T Paprika
  • 1 T Ground black pepper
  • 1 T Brown Sugar
  • 1 t salt
  • 1 t celery salt
  • 1 t garlic powder
  • 1 t mustard powder
  • 1 t cumin powder
  • 1 t chili powder
  • 1/2 t onion powder
  1. Mix all together. Rub on ribs or other BBQ.

Memphis Rub

Great all purpose rub.

  • 1/4 cup paprika
  • 1 tablespoon firmly packed dark brown sugar
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 teaspoon celery salt
  • 1 teaspoon freshly ground black pepper
  • 1 to 3 teaspoons cayenne pepper, or to taste
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  1. Blend all together in a spice jar. Sprinkle liberally on meat before grilling or barbequeing.

BBQ Sauce 2

  • 1 1/4 C Water
  • 3/4 C Tomato Paste
  • 1/4 C White Vinegar
  • 2 T Worcestershire
  • 2 T Brown sugar
  • 1 T Hot Sauce (+/- to taste)
  • 1 T Chili powder
  • 1 T Honey
  • 1 T Paprika
  • 1 t Salt
  • 1 t Liquid Smoke (+/- to taste)
  • 1 t Dry mustard
  • 1/2 t Garlic powder
  • 1/2 t Onion powder
  • 1/2 t Cumin powder
  • 1/2 t Black pepper
  1. Combine and heat all in a pan on very low to unite flavors. Cool. Store in clean ketchup bottle.

BBQ Sauce 1

  • 14 oz bottle of Ketchup
  • 2 T Apple cider vinegar
  • 1 T Hot Sauce (+/- to taste)
  • 1 T Worcestershire
  • 1 T Brown sugar
  • 1 T Chili powder
  • 1 T Honey
  • 1 T Molasses
  • 1 T Paprika
  • 2 t Liquid Smoke
  • 1 t Salt
  • 1 t Dry mustard
  • 1/2 t Garlic powder
  • 1/2 t Onion powder
  • 1/2 t Cumin powder
  • 1/2 t Black pepper
  1. Combine all and heat until just bubbling in a covered pot then reduce heat until flavors are merged. Cool. Store in clean bottle.

Asian Fusion Chicken Wings

  • 2 T chili powder
  • 1 t ground coriander
  • 1 t ground cumin
  • 1/4 C sugar
  • 1/4 C molasses
  • 3 T Thai fish sauce
  • 1/3 C soy sauce
  • 4 garlic cloves finely chopped
  • 1 inch piece of ginger finely chopped
  • 2 lbs chicken wings, cut into sections, ends discarded
  1. In a small sauce pan, light toast the chili powder, coriander and cumin until fragrant but not smoking.
  2. Add all other ingredients except the wings and heat until sugar is dissolved. Let cool.
  3. Combine wings and marinade in a bowl, coating wings well and marinate in fridge for several hours or overnight.
  4. Preheat oven to 425 f.
  5. Line a sheet with foil folding up foil about 1 inch to make sides. Place racks on foil.
  6. One at a time, remove wings from bowl draining as much marinade as possible back into bowl and arrange wings on racks.
  7. Bake in oven for 35-40 minutes, or until wings are well browned.
  8. While wings are cooking heat marinade in a small sauce pan to thicken a little, about 15-20 minutes.
  9. Place cooked wings in a bowl, strain thickened marinade over wings, toss and serve.

BBQ Ribs

  • 2 racks pork spareribs (Whole Foods has good trimmed ribs)
  • bbq rub
  • bbq sauce
  • white vinegar
  1. Coat ribs on both sides generously with rub, wrap with clear wrap, refrigerate overnight.
  2. Rinse rub from ribs with water and pat dry with paper towels.
  3. Mix a little bbq sauce and white vinegar to make a finishing mop.
  4. Cover water pan with foil.
  5. Light a small amount of charcoal in a charcoal chimney.
  6. Fill charcoal chamber part way leaving a hole in the middle, like a donut.
  7. Pour lit charcoal into donut hole.
  8. Reassemble smoker and fill water pan with a hose.
  9. Cover smoker and check temperature with digital cooking thermometer.
  10. When temp is steady and between 240 and 275 arrange ribs on top grate and cover.
  11. Smoke at 240 to 275 for 3 hours.
  12. Wrap ribs in foil and return to smoker another hour.
  13. Remove ribs from smoker and let rest, still wrapped in foil for one more hour.
  14. Open foil, ribs should be done and tender.
  15. Just before serving, brush ribs with finishing mop and grill lightly on gas or charcoal grill.
  16. Serve.