Hot Drunken Whiskey BBQ Chicken

It's that time again! BBQ season...well for most people unless you're in the same living situation as us. We live in a lovely condo in the city where having a BBQ outside isn't quite the luxury we can have. Nonetheless, that's what a George Foreman is for!

If you're like us and love a good grilled meat, then this recipe works for any grilling scenario - inside or outside. I've made this numerous times since experimenting with my own BBQ sauce. This was when "pantry cooking" came into play. What do I mean? I mean I put together whatever I had on hand in my kitchen. Guess what? I had 2 of the key ingredients for this sauce - a shot of Jack Daniel's and these fiery hot Wiri pepper native to Guyana. If you can't find these in your groceries, scotch bonnet will work the same or if you like less heat then jalapeno or red chili peppers are fine too. But if you're crazy like me (and I like it crazy hot!) then fire away with the hottest pepper you can get your hands on.

Wiri Peppers look like tiny cherries but don't let these little guys fool you! They are hot hot hot! I made the mistake of biting into one....




You can use any whiskey you have or like. I've used Crown Royale with this recipe too and it was also really delicious. I needed to get rid of this shot of Jack Daniel's and I sure wasn't going to take a shot in the middle of the day!

The Sauce

THIS SAUCE IS AMAZING!

Makes enough for about 4 Chicken Breasts

Ingredients:
4 cloves of garlic
1 Chipotle pepper in adobo sauce
4 Wiri peppers (de-seed it)
Leaves of 4 sprigs of fresh thyme
1 tsp Worcestershire sauce
2 tbsp Ketchup
1 tbsp Honey
1 tsp Cumin
Juice of 1 Lime
Salt & Pepper to taste

Directions:

1. Blitz it all in a small food processor until you get a thick consistency. Like this! Marinade the chicken breast in this sauce at least 2 hours, overnight is better

2. You're ready for some grilling! Grill those bad boys! but SAVE THE SAUCE IN THE BOWL OR BAG. You'll need it for later.

3. While you're grilling. Put that residual sauce in a pan and cook it down until it reduces by about half. The sugar will thicken up the sauce and give it that caramel consistency. You want to do this step because that raw chicken juices are in there.... you don't want to eat salmonella....

4. When your chicken is almost done cooking. Brush that goodness on your chicken! This helps keep it moist,




Enjoy!

Succulent "F.O.T.B." Ribs

F.O.T.B. Ribs = "Fall Off The Bones" Ribs!

I don't need to describe these really. It's good...it's really good.

Serves 8 to 10 really hungry people
Cook time: 4.5 hours on high setting, 9 hours on low setting

Ingredients:
4 lbs Pork Ribs (or Beef if you're feelin' that)
700 ml (about 3 cups) of your favourite BBQ sauce. I used Maple BBQ here. 2 cups for the slow cooker, 1 cup to glaze after.
3 tbsp apple cider vinegar
2 tsp dry oregano
1 tbsp Worcestershire sauce
1 tbsp cayenne pepper
1 tbsp paprika
Kosher salt & pepper

Directions:

• Cut your rack of ribs in half so that it fits in the slow cooker.
• Season both sides with generous amount of salt and pepper
• In a big bowl, pour in all of the ingredients and mix it up until it is blended well
• Place the first rib in the slow cooker pour in a small amount of the bbq mix, repeat with all of the other racks of ribs. Pour the remaining bbq mix in the pot, making sure every rib is covered in this sauce
• Cook for 4.5 hours on high setting, 9 hours on low setting. Turning the ribs about half way so everything is cooked evenly and basting every now and then. This isn't a necessary step but it helps.
• Preheat your broil to 500F, coat the cooked ribs with that remaining BBQ sauce you set aside earlier, then broil the ribs for about 5 to 7 mins or until it has a nice brown coating

Juicy goodness!