me straight barbeque sauce.. sometimes i splash my beer on top of the chicken to give it some zest.

I put chicken legs in the crock pot and coated it with barbeque sauce. I would like to make a quick and easy pasta with alfredo or something with garlic. Any Suggestions?? I need something with easy ingredients nothing real fancy. If you include a picture that would be great!

My neighbor just gave me an easy-sounding one, but it involves cooking with coca-cola, which sounds a little gross to me. I don’t know if I’ll try this one, but home cooked barbeque chicken does sound good for tonite……any favorites you care to share?

I don’t like the internal temperature method – the thermometer never seems to get quite up there until it’s bone dry. I usually cook them for about 20 minutes at 400 degrees on the barbeque sound right?

I bought chicken from meijers (the thighs and legs) and this is the first time I do barbeque and I want to know how to clean the chicken before I put the spices on it. My mother told me to clean it with lemon and vinegar and salt. What do you think?

Does anyone know how to cook barbeque boneless chicken breasts in the oven? Please be specific with timeframe to cook and all ingredients.
I am learning how to cook..:)
Thanks.

I want to make beer can chicken on my gas grill, but I have one of those shelves in the grill to grill buns, I can’t remove it so I’m not able to close down the lid, the chicken sits too high on the beer can. Can I still cook it without closing the lid?

ive barbequed chicken but it seems like i always overcook it, due to me thinking that its better to be burnt then raw. its still good enough to eat. but i ve tried chicken at barbeques and it just taste a lot better than mine. i want people to taste and say the same when they eat the chicken i barbeque.and should the grill top be open or should i close it to let it smoke?

For those of us who wouldn’t dare let a little snow and cold get in the way of outdoor grilling or smoking, we’re now faced with an even more daunting adversary; a tightened food budget!  With all the sad economic news on television, it’s no wonder that folks are afraid to spend extra money in such troubled times.

 Barbeque though, is not one of those things we should cut back on, because great tasting meat cooked on a smoker or barbeque grill actually improves your mental health.  It’s a fantastic morale booster in that you have once again stood up against the elements and was successful in bringing home the grilled bacon.

Usually leftovers leave me cold, but by using some of the meat from your grilling, you can turn sad, unappetizing dishes into something unique. I’ve used the following recipes for years and they are easy to make and wonderful to eat, simply by using a little of the barbeque from the day before. We all have to make meals go a little farther these days.  Here’s how I do that with chicken for instance.  You can find a barbeque chicken recipe easily on the internet, so I won’t include one here. After cooking the chickens thoroughly on the grill, I set aside about 1 ½ pounds of the freshly cooked meat and put it in a storage bag for the next day when I will make a chicken stew. 

There are many chicken stew recipes on the internet, but I like the simple one that I threw together for the family one day:

1 ½ lbs of chicken cut into cubes, a mixture of white and dark meat.  Leave the barbeque sauce on the meat.

2 cans of chicken broth 3 cups of Potatoes; cube and peeled. 1 cup Celery; diced 1 cup of Onion; chopped1 cup Carrots; chopped1 ts Paprika 1/2 ts Pepper 1 teaspoon Rubbed sage6 ounce tomato paste 3 tablespoon flour, dissolved in one cup of cold water, then stirred into stew.

Mix all of the ingredients except the flour into a large cooking pot and stir.  I use a slow cooker that I set for four hours.  At that point I add the flour and cook for another 30 minutes.  You will have such a unique taste due to the smoke and barbeque sauce, you will have to bar the door to keep everyone out of the kitchen.  It’s that good!

One of my favorite dishes made with leftover barbeque pork is Pinto beans.  After I have cooked a Boston Butt for nine to eleven hours in the smoker, I pull it from the bone, hence the name pulled pork.  I set aside about ½ pounds of lean meat for the beans, complete with barbeque sauce.

I’m too impatient to let the dried beans sit in water overnight, so I put a 2 lb bag of Pintos in a pot of boiling water and let them cook for 10 minutes.  Then they’ll sit in the water for an hour, after which I will pour off the old liquid and add enough new water to cover the beans about 2 inches. To this I will add the following:

2 chopped onions2 tablespoons of granulated garlic1 teaspoon of black pepper 1 tablespoon of Cajun seasoningSalt to tasteAdd water if necessaryCook until the beans are tender.  

The transformation of the Pinto bean into a gourmet dish is due to the smoky flavor of the barbeque pork and the barbeque sauce.  These are just two ways to stretch your food dollar and enjoy a southern delicacy at the same time.

I buy most of the meat I cook on Mondays.  Most grocery stores get their meats toward the last of the week.  Any that hasn’t sold over the weekend usually goes on sale at the beginning of the new week.  You have to save money where ever you can these days.

I’m making a small meal in a couple of days and I was wondering how long and at what temperature to cook barbeque chicken breast for in the oven?
Also, is there a way to tell if chicken is done without actually tasting it?
AND how long and at what temperature do you cook a baked potato?
Thank you in advance )