buttermilk roast chicken

Buttermilk Roast Chicken

Adapted barely from Deb Perelman's Smitten Kitchen, the original version by Nigella Lawson can be found here.
Serves 4 to 6.
Prep time 10 mins, cook time approximately 20 mins.
Begin this recipe at least 1 day ahead.

Note: I made this in a cast iron skillet just because (1) I was too lazy to line a baking dish with parchment and (2) I wanted to use my cast ironware more often. There is really no need to line your baking dish if you're using this recipe as the sugar content is quite low and hardly any drippings result from it to give you a hard time at the sink. As usual, I made my own buttermilk as the boxed stuff had been from the store for weeks - use 1 tablespoon acid (lemon juice or vinegar) to 1 cup whole milk (I take no responsibilities if you use skim and then realize the outcome is short). I roasted 5 pieces after 48 hours and the rest 1 day later without incident.

• 2 cups buttermilk
• 5 garlic cloves, peeled and smashed
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons paprika, plus extra for sprinkling (I used smoked)
• Lots of freshly ground black pepper
• 2 1/2 to 3 pounds chicken parts (I used 3 thighs and 6 legs)
• Drizzle of olive oil
• Flaked or coarse sea salt, to finish
• 3 teaspoons goose/duck fat (optional)
• Chopped coriander (optional, parsley or thyme works well too)

In the measuring up of the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground black pepper. Place all the chicken parts in a gallon-sized freezer bag (or lidded container) and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours (as mentioned earlier, we tried an extra 24 hours without incident).

When ready to roast, preheat oven to 425°F (fan on for convection). Heat up a cast iron skillet on medium high heat. Add in the goose/duck fat if using, drizzle over some olive oil. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. (If using a baking dish, just arrange the chicken in it skin side up.) Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done. Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.

stuffed chicken

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil

by Pam on June 22, 2011

I needed to get rid of some leftover ricotta cheese and spinach so I created this recipe. It was SO DELICIOUS! The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. I will be making this dish again and again – my husband and I especially loved it. I highly recommend this recipe.

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil:

Recipe and photos by For the Love of Cooking.net

 

• 1 cup of low fat ricotta cheese
• Small handful of baby spinach, chopped
• Small handful of grape tomatoes, diced (remove the seeds if possible)
• 2 tbsp Parmesan cheese, grated
• 1 tbsp fresh basil, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of oregano
• 2 chicken breasts
• Italian seasoned panko crumbs
• 2 tsp olive oil

Preheat the oven to 400 degrees.
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks (or if you are like me and realize that you don’t have toothpicks, simply break some kebab sticks in half and use them).

Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. Enjoy.

Click here for a printable version of this recipe – For the Love of Cooking.net

PB Banana squares

Bake at 350 degrees for 20 minutes. Cut into squares and enjoy. Top with extra peanut butter if you like!

Peanut Butter Banana Oatmeal Squares
1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter
Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
Add in the vanilla extract, milk and egg. Mix the ingredients together.
Then add in the mashed banana and peanut butter. Combine all of the ingredients.
Pour the mixture into a lightly greased 8 by 8 inch baking pan. Bake at 350 degrees for 20 minutes.
Cut into squares and enjoy!

Healthy Baked Chicken Nuggets

Healthy Baked Chicken Nuggets
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g

• 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
• salt and pepper to taste
• 2 tsp olive oil
• 6 tbsp whole wheat Italian seasoned breadcrumbs
• 2 tbsp panko
• 2 tbsp grated parmesan cheese
• olive oil spray (I used my Misto)

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

artichoke dip

8 oz cream cheese 2 cups mayo 2 cups Parmesan cheese 2 tablespoon fresh dill 2 cloves garlic minced 3 (6 oz) jars marinated artichoke hearts drained and chopped 1large round loaf sourdough bread Cut thick slice off top of bread and hollow it out. Fill food processor with all ingredients except artichokes. Blend. Add artichokes and pulse lightly. Fill bread and cover with top. Wrap in 2 layers of foil and bake at 300 for 2 hours. Thank you Michelle.... this is amazingly good! I can't wait to make it and eat it up!

Moms Lemon Jello Cake

1 yellow cake mix
1 4oz lemon jello
4eggs
3/4c water
3/4c oil

bake 30-40min at 350
glaze with powdered sugar milk and lemon juice after poking holes in it and covering it!

Coconut cream cheese frosting

Ingredients

* 1 (8 ounce) package cream cheese, softened
* 1/2 cup unsalted butter, softened
* 4 cups confectioners' sugar
* 2 tablespoons heavy cream
* 1/2 teaspoon salt
* 1/2 teaspoon coconut flavoring
* 1 teaspoon vanilla extract
* 1/2 cup sweetened shredded coconut
* 1 cup sweetened shredded coconut, toasted (optional)

Directions

1. Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Chicken Pot Pie (to die for)

All the stuff is from Trader Joe's. I used their pie crust(in the frozen section just follow directions to let it soften a little). I pie crust in the pie pan, then on top I put their Just Chicken(already cooked just cut into smaller pieces), some vegetables(Vegetable Melange in frozen section) and I had to get a can of cream of chicken soup from the regular store. Put the other pie crust on top, pierce a couple times with a fork, and bake at 350 for about an hour.
(from the wonderful Susan Emery)

Broccoli Salad

SERVES 6 -8
Ingredients

* 1 bunch broccoli, uncooked, washed, cut into florets
* 1/2 cup cooked bacon, crumbled
* 1/2 cup cashews
* 1/3 cup raisins
* 1/4 cup red onion, chopped

DRESSING

* 1 cup mayonnaise
* 1/3 cup sugar
* 2 tablespoons apple cider vinegar
Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.

Pear Crisp with Whiskey Cream Sauce

Pear Crisp with Whiskey Cream Sauce

FILLING INGREDIENTS:

• 4 whole (to 5) Large Pears (Bosc pears work well)
  
• ⅔ cups Sugar
  
• ¼ teaspoons Salt
  
• 1 to 2 tablespoons whiskey
  

TOPPING INGREDIENTS

• 1-½ cup All-purpose Flour
  
• ⅓ cups Sugar
  
• ⅓ cups Firmly Packed Brown Sugar
  
• ½ teaspoons Cinnamon
  
• ½ cups Pecans, Very Finely Chopped
  
• 1 stick Butter, Melted
  

PREPARATION INSTRUCTIONS:

Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt, and 1 to 2 tablespoons whiskey. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined. Mixture should be very clumpy.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with whiskey cream sauce.

Whiskey Cream Sauce:

• 1/2 cup sugar
  
• 1 stick butter
  
• 1/2 cup cream
  
• 1/4 cup Jack Daniels
  

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Turn off heat. Pour, warm, over the individual servings of bread pudding.

Read more: http://www.bonniehunt.com/blog/the_pioneer_woman_ree_drummond.php#ixzz0Xv1Ncx2j

Perfectly Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Pumpkin Bread

Cream Cheese Filling:

8 ounce package (227 grams) cream cheese, room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs

1 1/2 tablespoons all purpose flour

Pumpkin Bread:

1 cup (110 grams) pecans or walnuts

3 1/2 cups (450 grams) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

4 large eggs

2 cups (400 grams) granulated white sugar

1 cup (226 grams) unsalted butter, melted and cooled

1 - 15 ounce (425 grams) can pure pumpkin

1/2 cup (120 ml) water

1 1/2 teaspoons pure vanilla extract

This recipe calls for canned pure pumpkin (do not buy the canned pumpkin that has the spices already added) but you can also make your own pumpkin puree. Just use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. Then strain the puree through a piece of cheesecloth suspended over a strainer to extract all the liquid. Cool before using.

Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. Set aside. To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely. Set aside. Cream Cheese Filling: In your food processor, process the cream cheese just until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside. Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts. Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough. Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter. Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use. Makes 2 loaves.

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe:

Crust:

1 cup (100 grams) graham cracker crumbs

1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought

1 tablespoon (15 grams) granulated white sugar

4 - 5 tablespoons (56 - 60 grams) unsalted butter, melted

Cheesecake:

2/3 cup (145 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

1 pound (454 grams) cream cheese, room temperature

3 large eggs

1 teaspoon pure vanilla extract

1 cup pure pumpkin puree (canned or homemade)

Topping:

1 cup sour cream

1 teaspoon pure vanilla extract

1/4 cup (50 grams) granulated white sugar

When making cheesecakes make sure all your ingredients are at room temperature so they blend together to create a smooth texture. Cold cheese is harder to beat and you can end up with graininess. Judging when a cheesecake is fully baked always presents a challenge. They are very deceptive as they do need to be removed from the oven when the center is still wobbly and wet looking. Cracking can also be a problem. As a cheesecake bakes its moisture evaporates. If too much moisture is lost (when overcooked), or if it evaporates too quickly (oven temperature too hot) cracking will occur. So be sure to follow your recipe's instructions. Also, to prevent cracking, shortly after you remove the cheesecake from the oven, run a sharp knife around the inside edge of the cheesecake. Once the cheesecake has completely cooled, cover with plastic wrap and refrigerate. This allows the cake to set, flavors to meld, and produces a creamier texture. You can use canned pure pumpkin in this recipe or make your own pumpkin puree. Fortunately there are excellent brands of canned pumpkin on the market which match the quality of homemade. But if you want to make your own puree, use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and place cut-side down on a greased baking sheet . Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. Can strain through cheesecloth to extract all the liquid. Cool before using..

Pumpkin Cheesecake: Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan. For Crust: In a medium sized bowl combine the graham cracker crumbs , finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling. For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt. In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree. Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan. Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving. Serves 10-12 people.

Chocolate Caramel Fondue OH MY

Serves 4-6

1c milk chocolate chips
1/2c (70z jar) marshmallow cream
1/2c caramel apple dip
1/2-2/3c cream

In fondue pot simmer 1/2c cream and the caramel. Slowly add chocolate and marshmallow cream. Slowly add more cream if the consistency is not to your liking. Serve on WARM with dippings.
We prefer peanut butter cookies, fresh strawberries and fresh slices bananas.
IT WILL ALL BE GONE!!!

3 Cheese Fondue

OH MY heavenly goodness! So I cam across this recipe and switched it up a bit... SO SIMPLE.

serves 5-6

• 1 cup white wine (Sauvignon Blanc) (personally Fetzer brand)
  
• 1 tablespoon butter
• 1 or 1/2 clove fresh chopped garlic
  
• 1 tablespoon all-purpose flour
• 7 ounces Gruyere cheese, cubed
• 7 ounces sharp Cheddar cheese
• 7ounces Gouda cheese

In fondue pot bring to a boil wine butter and garlic. Shred all cheese and sprinkle with flour. Turn the pot down to about 200 degrees or just between warm and 200 degrees. Slowly add cheese until fully melted. Keep on WARM and serve with your choice of dippers.
We prefer cubed sourdough bread, carrots and apples.
OH MY WORD THIS IS GOOD!!!

buttermilk panacakes

Grandma'a famous buttermilk panacakes... (yes I intentionally spelled it that way, that is how we used to ask for them as children!)

I dont actually measure so bare with me :) (you can do it I know you can)

In a mixing bowl
biscuick about a cup to a cup and a half per # of people eating
1 egg
a glug of vegetable oil
buttermilk until the consistency is smooth and runny but not too liquidy... just try, it will make sense :)

then heat on a frying pan or better yet on an electric skillet with butter on it then cook through on either side and serve with your choice of toppings!!! MMMM I want some now...

MONSTER COOKIES

MONSTER COOKIES

1 c. butter
3 eggs
1 c. brown sugar
1 c. white sugar
1/4 tsp. vanilla
1/4 tsp. Karo syrup
2 tsp. soda
1 1/2 c. peanut butter
1 c. chocolate chips
4 1/2 c. oatmeal
M & M candies

Mix all ingredients except M & M's. Spoon by teaspoonful onto ungreased cookie sheet. Put 3 M & M candies on each cookie to give monster face. Bake 12 minutes at 350 degrees. Don't over bake. (I personally add a MORE than 3 candies... but your choice)

applesauce chocolate chip cake By: Kitty J.

Another personal and a season favorite... I can still picture my mom heating up a piece and enjoying it by the Christmas tree. Mom come hear up a piece for me will you? MUAH

In a large sauce pan heat up for a few minutes
1 25oz jar (2 1/2c) unsweetened applesauce
3/4c butter
2c sugar
let cool completely!!! (Or you will melt the chocolate chips and it looks pretty gross)
Mix dry ingredients
3c flour
1/2tsp salt
4tsp baking soda
1tsp cinnamon
1/2tsp nutmeg
1/4tsp cloves
12oz chocolate chips
once applesauce is cool mix all ingredients together
In two large well greased pans bake for 1 hour at 325
make a simple frosting from powdered sugar butter and milk and drizzle over cake when cool down and serve
I prefer to heat up my cake melting the chocolate chips before I eat it with a really cold glass of milk... enjoy!

Sugars Cookies By: Kitty J.

Best sugars cookies ever... they melt in your mouth and, well they are by far the ebst I have ever had.

1 1/2C powdered sugar
1c softened butter
1 egg
1tsp vanilla
1/2tsp almond
mix together well, add
2 1/2c flour
1tsp baking soda
1tsp cream of tartar
mix well again set in fridge to cool overnight

On floured surface roll out and cut out preffered shapes
bake at 375 for 7-8 min

let cool and decorate beautifully, try not to eat them all before you share them with others and a glass of milk!

Rubbed & Sauced BBQ Baby Chickens

2 (3 1/2-pound) "baby" chickens
Olive Oil
Salt and fresh ground pepper or Classic BBQ Rub, recipe follows
Favorite BBQ sauce or Sassy Brown Sugar and Bourbon Sauce, recipe follows

Build charcoal fire or preheat gas grill. Using poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.

Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.

Classic BBQ Rub:
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed

Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.

Note: Extra rub can be stored in an airtight container for up to six months.

Yield: about 1 cup

Sassy Bourbon and Brown Sugar Barbecue Sauce:
1 (28-ounce) can crushed tomatoes
1 cup firmly packed brown sugar
2 tablespoons molasses
1/2 cup bourbon
1/2 cup ketchup
1/4 cup American-style chile sauce
1/4 cup apple-cider vinegar
1/8 cup red wine vinegar
1/4 cup Worcestershire sauce
2 teaspoons Classic BBQ Rub, see recipe
1 tablespoon unsweetened cocoa
Kosher salt and freshly ground black pepper

In a large saucepan on the stove, add tomatoes, sugar, molasses, bourbon, ketchup, chile sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the classic spice rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.

Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust seasonings with salt, about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator.