Page 122 - Barbecue Chicken Made Easy

Recipes
Now that you have the Meathead Method, here are some of our favorite chicken recipes. It helps to get familiar with a few of the conventions we use across all our recipes. Notice that many ingredients have links to articles with more info about them.
Tinkering. We know you like to tinker.
then have a memory of what the recipe is supposed to taste like.
If the recipe calls for regular old fashioned granulated white sugar, don’t use brown sugar. There’s a difference both from a taste and chemistry standpoint. If it calls for boring old distilled white vinegar, don’t reach for the cider vinegar. We worked very hard to perfect and test these recipes and some substitutions just don’t work. After you’ve tasted the dish the way we intended it to taste, then the next time you make it, riff on it however you want. Here are some key steps to creating a successful dish.
Timing. Prep times include all the washing, measuring, chopping, and peeling. Cooking times are our best guestimates based on our tests, but keep in mind, this is food, not a widget, and two seemingly identical chickens may cook at different rates. No two cookers are exactly alike. Weather, humidity, and wind also impact cooking time. Click here to read more about what influences cooking time.
Wood. We have not specified precisely how much wood you will need or what type of wood to use for smoking because the strength and flavor of wood depends on many variables, including the nature of your cooker and your preferences. Go easy at first. A meal is never ruined by too little smoke. We strongly recommend that you use the same wood and fuel for a year until you have all
Do us and yourself a favor,
try our recipes our way with no changes the first time
. You will