Monday, April 13, 2015

Tangy BBQ Chicken with Curry Potato Salad

     Southern Style Tangy Barbecue And A Tasty Potato Salad!
     Tangy BBQ Sauce is popular nearly everywhere.  Open Pit BBQ is popular in southern states.  Meats are slow roasted on a huge grill over an open full of coals.  The meats are slathered with a thin vinegar BBQ spice basting sauce.  The smokey slow roasted flavor of Open Pit BBQ Beef, Pork and Chicken is hard to beat!

     Open Pit BBQ meats are not always finished with a thick sauce on the grill before being served.  Most Open Pit BBQ chefs prefer to serve Open Pit BBQ with barbecue sauces on the side.
     Many BBQ pros in the south say that thick barbecue sauces are supposed to be table sauces.  This style actually works well in an Open Pit BBQ Restaurant.  When things get super busy, keeping track of dozens of ribs, beef tri-tip steaks and chicken halves on a giant Open Pit BBQ Grill can be a monumental task.  Placing bottles of barbecue sauce on each dining room tables is the best way to go.

     Just about every Open Pit BBQ and Pulled Pork BBQ restaurant from North Carolina to Florida and west to the Mississippi places three condiments on each dining room table.  Bottles of dark red Sweet BBQ Sauce, tan color Tangy BBQ Sauce and Tabasco Pepper Vinegar are the three most popular table condiments at barbecue restaurants in the south.
     Barbecue restaurant patrons can pour whichever sauce they like on the sliced beef, pulled pork, chicken or ribs.  Customers do taste and judge the BBQ Sauces at the table and they talk about the sauces with guests.  Almost always the conversation swings toward comparing the quality of the BBQ Sauces to ones served in other barbecue.

      Customers can taste when a sauce is just a pre-made bottled product and when the barbecue restaurant makes its own signature barbecue sauces.  When a customer says that the BBQ Sauce at one restaurant tastes exactly like the BBQ Sauce at another restaurant a little further down the road, it becomes obvious that the two restaurants are just using a pre-manufactured barbecue sauce that is purchased from some big food distributor company.  
     On the other hand, when a barbecue restaurant makes their own signature barbecue sauces, customers readily notice the the difference and compliments tend to flow freely.  Customers say things like "This barbecue sauce tastes like no other.  Its pretty darn good!"  

     The satisfaction that a good barbecue sauce made from scratch creates, certainly will inspire customer loyalty.  Then every time that barbecue is spoken in a conversation with friends, the brand name of the barbecue restaurant is mentioned.  Good word of mouth advertising is what successful barbecue restaurants depend on.
     As soon as a somebody recommends a barbecue restaurant to friends, there is one major question that is asked most often and the response is predictable.  "Do they make their own BBQ Sauce? ... They do? Wow! ...  Its on, Bubba!  Lets go get us some of that BBQ!"    
     Southern Style Tangy BBQ Sauce can be made with just tamarind, but most often mustard and vinegar creates the Tangy BBQ Sauce flavor.  The trick to making southern style tangy BBQ sauce is to keep the goal of a creating a zesty flavor balance in mind.  Southern style tangy BBQ sauce must have a medium tannish brown color, because every customer associates this color with Tangy BBQ Sauce.
     Many folks criticize using of ketchup in a BBQ Sauce recipe.  All I can say is if sugar, tomatoes and vinegar are cooked in a pot to start a BBQ Sauce recipe, then the chef is actually making ketchup from scratch to start the sauce.
     Ketchup was originally created as a cooking sauce in eastern Russia or China.  Bottled Organic Ketchup basically is the original ketchup recipe.  If the BBQ sauce recipe calls for ketchup, then use Bottled Organic Ketchup.  The difference in quality is easily noticed!
     Curry Potato Salad: 
     This recipe yields 2 to 3 portions of potato salad!
     Starting the potato in cold water, then bringing the water to a boil, will produce the best potato texture, because the potato cooks evenly.
     Try not to cook the potato till it is mushy.  Mashed potato salad is never a good thing!
     Step 1:  Place 10 ounces of whole unpeeled russet potato in a pot of cold water
     Place the pot over medium high heat
     Boil the potato till it is fully cooked and tender.
     Cool the potato under cold running water.
     Chill the potato in a refrigerator.
     Step 2:  Use the back op a paring knife to scrape the skin off of the potato.
     Dice the potato into small cube shapes.
     Step 3:  Place the diced potato in a mixing bowl.
     Add 2 tablespoons of thin sliced green onion.
     Add 2 tablespoons of diced celery.
     Add 1 chopped hard boiled egg.
     Add sea salt.
     Step 4:  Place 1/2 tablespoon of dijon mustard in a second small mixing bowl.
     Add 1/4 teaspoon of lemon juice.
     Add 3 drops of worcestershire sauce.
     Add 1 pinch of turmeric.
     Add 1/4 teaspoon of Yellow Madras Curry Powder.
     Add 1 pinch of cayenne pepper.
     Add 2 tablespoons of mayonnaise.
     Stir the ingredients together.
     Step 5:  Add the mayonnaise mixture to the potato salad mixture.
     Toss the ingredients together.  (The start of the potato salad should look dry.)
     Step 6:  Add just enough mayonnaise, while folding, to generously coat the potatoes.
     Refrigerate the curry potato salad, till it is chilled to 41ºF.
     *By the time the Curry Potato Salad is served, it will be a bright yellow color!
     Southern Style Tangy BBQ Sauce:
     This recipe yields about 1 1/2 cups or enough Tangy BBQ Sauce for 1 whole chicken!
     Step 1:  Place 2 cups of water in a sauce pot over low heat.
     Add 1/2 cup of brown sugar.
     Add 1/3 cup of dijon mustard.
     Add 1/3 cup of organic ketchup.
     Add 1/2 tablespoon of worcestershire sauce.
     Add 1 tablespoon of vegetable oil.
     Add 1/4 cup of cider vinegar.
     Step 2:  Add 1 pinch of cayenne pepper.
     Add 1/2 teaspoon of ancho chile powder.
     Add 1/4 teaspoon of Spanish Paprika.
     Add 1/4 teaspoon of cumin.
     Add 1/2 teaspoon of coriander.
     Add 1 pinch of garlic powder.
     Add 1/2 teaspoon of onion powder.
     Add sea salt and black pepper to taste.
     Step 3:  Stir the sauce and check the color.
     *Because dijon mustard was used, turmeric may need to be added to give the sauce a tannish brown color.  If necessary, add 1/8 teaspoon of turmeric.
     Simmer and reduce the sauce, till it is medium thin consistency and the sauce is a light medium brown color.
     Pour the tangy BBQ sauce into a small bowl and set it aside.
     Chicken Preparation: 
     A half of a chicken is considered to be 1 portion.  
     The chicken half can be barbecued as is or cut into 4 pieces.  
     Leave the skin and bones attached.
     Season the chicken pieces with sea salt and black pepper.
     Baste:  Place 1/4 cup of the tangy BBQ Sauce in a container.
     Add 3/4 cup of water.
     Add 1/2 tablespoon of Tabasco Pepper Vinegar.
     Stir it up.
     Open Pit Method:  *Everybody knows how to cook chicken over an Open Pit BBQ or a chargrill!     
     Chargrill the chicken slowly over moderate heat.
     Baste and turn the chicken pieces occasionally.
     Chargrill till the chicken is fully cooked.  (165ºF center temperature for 15 seconds)
     Oven Method:  Not everybody has a sunny day.  Rain was pouring down in Chicago after I started making this BBQ recipe! 
     Place the chicken halves or pieces on a wire screen roasting rack on a roasting pan.
     Slow roast the chicken in a 275ºF oven or in a smoker set to 190ºF, till the chicken is fully cooked and juicy.  (A probe thermometer should read 165ºF for 15 seconds in the center of the thickest piece.)
     Tangy BBQ Chicken with Curry Potato Salad:
     Outdoor Finishing Method:
     Keep the chargrill at a moderate temperature.
     Place the chicken on the grill.
     Turn the chicken pieces occasionally and brush them with undiluted Tangy BBQ Sauce, till the sauce clings to the meat.
     Grill the chicken till a few grill marks appear.
     Brush the chicken with sauce one last time before serving.
     Indoor Cooking Method:
     Finish the chicken under an oven broiler.  
     Follow the saucing and finishing steps in the Outdoor Finishing Method.
     Place a few parsley sprigs on a plate as a bed for the curry potato salad.
     Place a large scoop of the curry potato salad on parsley.
     Sprinkle 1 pinch of cayenne pepper over the potato salad.
     Place the Southern Style Tangy BBQ chicken pieces on the plate.
     Serve with some Tangy BBQ Sauce on the side and your favorite BBQ fixings!
     Tangy and delicious!  The Curry Potato Salad is nice with Tangy BBQ Chicken!

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