[Mrs Willy]

me like chickan.

 

Yesterday i discovered reggae raggae sauce used as a marinate on drumsticks, thighs and wings. Then cooked on charcoal bbq. I was blown away tbh. Tried many rubs on ribs etc and bbq sauce. The reggae reggae is well worth a try on a bbq.

 

Important for this one is the 2 cooking stages..

 

Stage 1) Char the chicken over hot coals. So its brown with a few black bits. It tastes better a bit burnt tbh and the marinade will black up - its kind of the point.

Stage 2) After chicken is charred, then put away from coals, lid... Put handfull of woodchips on the coals. Then lid on. hey presto.. smoker/oven to finish em off.

 

Pic 1 - coals on one side. So you get a hot grill over coals and an oven/smoker on tuther side.

 

Pic 2 the chickan before it goes in. Leave excess marinade in placcy thing as this will be used for basting later.

 

Pic 3 - Woodchips on coals, chickan in cooler area to smoke and roast out. Remaining marinade poured over chickan.

 

 

Pic 4 - lid on smoke away for 20 mins.

 

Final result. Wish there was taste - a - vision as this one is smokin''!!

 

 

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[2scoops]

I love chicken wings done that way but in barbecue sauce , they look yummy though, nice m8.

[The Dude Abides]

Looks yummy Darling.

 

Good cooking method that is, Wigster taught me that earlier this year, I always used to burn the chicken before it was cooked properly.

 

I've heard good things about the Reggae Reggae sauce but not tried it yet.

 

I'm sitting here waiting for guests to arrive, then I can have me dinner, fooking starving I am.

 

All good things

 TDA

[Lizardking]

Mon the reggae reggae...fantastic sauce

[mrsDeeks]

looks yummy, me and deeks had the same today i used a sticky chinese marinade though and cooked it in the oven

[wonkeydonkeymonster]

Reggae Reggae ftw, Love that stuff and your chicken looks Fucking lovely swilly, Good bit of char n all[emoji4]

[Wigster]

Looks great! I am a bit of a BBQ/Weber fanatic and have been 'off set' BBQing/slow cooking/smoking for a while now.  Ribs are great to do like this but need a good 21/2 hours with a method called 'the Texas crutch' (really!) after an hour of smoking, which involves wrapping the ribs up in tinfoil with apple juice and letting it steam/braise in the moisture for about another hour. Then you drain off the apple juice (wich now has tasty smokey meat juices as well) & reduce with some maple syrup until it becomes a sticky glaze which is then spread over the ribs and finished off for another half hour

Edited by Wigster, 13 August 2015 - 08:31 AM.