When I was about 8 years old, there was absolutely nothing I enjoyed more than barbeque chicken. I don’t know if the grocery store brands were suddenly promoting their sauces more, if it was the only thing my dad really knew how to grill, or if I was just suddenly more aware of it, but I can distinctly remember enjoying this almost every weekend all summer long.
Tragically, I can also remember how burned the crust would get from the sauce, that occasionally the interior was more rare than it should have been, and that my dad used lighter fluid (that gave it a weird flavor sometimes). Surviving all of those dangers though I now know that:
- By waiting until AFTER the chicken is mostly done to add sauce, you can avoid the charcoal quality the sugars tend to develop when they are cooked as long as the meat.
- Cooking on a better regulated flame (about medium heat) you can avoid the flare ups that cook the outside too quickly for the interior, resulting in an evenly cooked interior and exterior.
- Thanks to charcoal chimneys for fire starting, there is no reason to use lighter fluid (yuck!). That stuff is so toxic and dangerous I don’t want it near my food.
I have also learned that instead of using bottled sauces, I can make my own with better ingredients, better flavor, and better nutrition. Homemade sauce is easy and stinking delicious!