Butchs Bitchin Chicken Recipes

Steps:

• Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.
• Preheat the oven or smoker to 225 degrees F.
• Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
• Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.

Steps:

• Season chicken breasts and arrange in 12-inch Dutch. Pour in the cooking liquid. Set the Dutch on a firepan with 10-14 briquets underneath and let simmer for 30-40 minutes.Prepare fettuccine according to package directions. Drain and dress with pesto then spoon over the chicken breasts in the Dutch.Sprinkle the top with dried tomatoes and pine nuts and let simmer over the charcoal another 15 minutes.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish