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Deep in the Heart of Texas Backyard Barbeque Chicken with Country Greens-Cornbread Pan Stuffing and Peach Chutney
Makes 4 Servings
*1 whole chicken (3-4 pounds), cut into quarters
*1 tbls. vegetable oil
*Salt to taste
*Black pepper to taste
*Dried thyme to taste
*Crushed red bell pepper flakes to taste
*3 cups The Mansion on Turtle Creek Smokey Bacon Barbecue Sauce
*Country Greens-Cornbread Pan Stuffing
*Peach Chutney
1Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme and pepper flakes on both sides. Set aside.
2A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
3At this point, add water-soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered, about 8-10 minutes. If the smoke dies down, add another handful of hickory chips.
4Grill and smoke chicken for about 15 minutes, making sure the meat is cooked evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to swipe on the barbeque sauce thickly and keep turning each piece to prevent burning in one area of the grill.
5Remove barbequed chicken from grill to a platter and serve family style with bowls of Country Greens-Cornbread Pan Stuffing and Peach Chutney. You may find one whole chicken is just not enough to satisfy "A Big Texas Appetite."
Chef Dean Fearing, The Mansion on Turtle Creek, Dallas, TX