Memphis Barbecue Chicken Recipes

MEMPHIS BARBECUE CHICKEN WINGS

Steps:

• Preheat oven to 375 degrees and line your baking sheet with parchment paper.
• In a large bowl toss the chicken wings with the vegetable oil, salt and pepper then line up on the baking sheet in a single layer.
• Bake until wings are crispy and browned for 40-45 minutes.
• Remove the cooked wings and add them to a large bowl and toss them with the Memphis Barbecue Sauce, then bake them for an additional 5 minutes.

MEMPHIS STYLE BARBECUE CHICKEN

Steps:

• The night prior, mix all dry rub ingredients in a bowl until it appears uniform. Apply the rub to the chicken thighs and let it rest in the refrigerator overnight.
• An hour prior to barbecuing, soak the wood chips in water in the aluminum pan.
• Prepare the grill by dividing the charcoal into two piles on the sides of the charcoal tray, leaving enough room in the center for the aluminum pan to fit.
• Set the grill temperature between 300 and 350 degrees Fahrenheit. Add charcoal or restrict airflow through the grill as needed.
• Set the chicken thighs on the center of the grill, directly on top of the aluminum pan. Cook for at least 45 minutes, or when the internal meat temperature reaches 165 degrees Fahrenheit.
• Remove the chicken thighs from the grill, and allow them to rest for at least five minutes before serving.

MEMPHIS BARBECUE CHICKEN

Steps:

• In a small bowl, add all spices and brown sugar. Stir to combine.
• Take your chicken and pat dry with paper towels.
• Place the chicken in a large bowl and sprinkle with 1/3 of the dry rub. Toss the chicken to evenly coat.
• Transfer the chicken to a baking sheet or a casserole dish and place in refrigerator for 1-2 hours.
• When you are ready to cook, heat your grill to medium-low heat. Place the chicken on the grill, have the chicken covered.
• Make sure to turn the chicken occasionally for even cooking. Cook for 20 to 30 minutes.
• While the chicken is on the grill prepare your sauce. In a small bowl, whisk together all the sauce ingredients.
• Remove the chicken from the grill. Brush the chicken with the vinegar sauce and sprinkle some of the dry rub seasoning.

BIG MOE'S MEMPHIS-STYLE CHICKEN

Steps:

• Trim the chicken thighs to make them more uniform, then use a needle tenderizer to perforate the skin to aid in achieving bite through the skin.
• In a large pot, combine the brown sugar, salt and 64 ounces (2 quarts) water. Heat until the salt and sugar totally dissolve in the water. Remove from the heat, let cool at room temperature and place in the refrigerator to chill the brine. Place the chicken in the chilled brine for 2 to 3 hours.
• Set up a smoker or a gas grill on indirect heat at a pit temperature of 300 degrees F. Use hickory chips or chunks for the smoker. If using a gas grill, put the chips in a smoke box or foil pan under the grates on the burners.
• Remove the chicken from the brine and pat dry. Coat the chicken with the canola oil, then sprinkle with 1/4 cup of the BBQ Chicken Rub on both sides. Place the chicken in a mesh grill basket or on a wire rack.
• Cook until the chicken reaches 185 degrees F, 35 to 45 minutes. It's technically done at 165 degrees F, but take it to a higher internal temperature to achieve a better mouth feel. Remove the chicken, coat with 1 cup of the BBQ Sauce and put back on the grill for a few minutes to set the sauce. Serve with the remaining sauce on the side.
• In a bowl, add the sugar, paprika, pink sea salt, celery salt, granulated onion, chili powder, mustard and cayenne and whisk until combined.
• Mix the ketchup, vinegar, sugar, Worcestershire, black pepper, mustard, liquid smoke, chili powder, white pepper, coriander, cayenne and 1/2 cup water in a saucepot. Bring to a simmer and cook for 15 to 20 minutes, stirring continuously. Turn off the heat, add the cognac and stir to combine. Set the sauce to the side for later use.

MEMPHIS BARBECUE SAUCE

Steps:

• Combine all the ingredients except for oil.
• Bring to a low boil, stirring often.
• Using a splatter screen, reduce heat and simmer for 25 minutes, stirring occasionally.
• Remove from heat and whisk in oil until blended.
• Store in a sealed container in refrigerator.

MEMPHIS-STYLE SWEET AND SPICY BBQ CHICKEN

Steps:

• Heat grill to medium heat.
• Trim and discard excess fat from chicken.
• Grill 10 min. on each side. Meanwhile, mix remaining ingredients until blended.
• Brush chicken with half the barbecue sauce mixture; grill 10 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce mixture.

MEMPHIS BARBECUE SAUCE

Steps:

• In a medium saucepan, saute onion in butter until tender. Stir in the mustard, salt and cayenne pepper; cook 1 minute longer., Stir in the ketchup, vinegar, sugar, Worcestershire sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, until desired consistency, 10-15 minutes. Cool., Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.