Page 133 - Barbecue Chicken Made Easy

Morton Coarse Kosher Salt
Your favorite Kansas City BBQ Sauce
About the BBQ Sauce. Buy your favorite or make your own. If you want to make a good one, try our KC Classic recipe or our Tennessee Hollerin' Whiskey BBQ Sauce recipe.
Method
1| Prep. Sprinkle the salt on the meat and if you can, let it work its way in in the fridge for an hour or two. This process is known as dry brining.
2| Fire up. Prepare the grill for 2-zone cooking and shoot for 225°F in the indirect zone. Place the meat on the indirect side and just let it roast there. If you want, throw some wood on the fire and make some smoke.
3| Cook. When the meat hits 150°F, move it to the direct heat side and lift the lid. Brown both sides, turning frequently, and get the skin crispy. Now, finally, it is sauce time. Paint your sauce on both sides and move it back to the indirect side. Close the lid and let the sauce bake on and thicken. Then lift the lid, paint on a second, final coat, and move it back over direct heat for 1 to 2 minutes per side. Let the sauce sizzle and bubble, but don’t let it burn, and you’re done. If you want to be fancy, sprinkle some finely chopped chives or green onion on before you serve.