Ingredients

• 1 (3 1/2-pound) chicken, cut into 8 pieces

• Salt and freshly ground black pepper

• 2 cups bottled sauce or Easy BBQ Sauce, recipe follows

Directions

Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side.

Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve.

Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce.
Easy BBQ Sauce:

• 3/4 cup ketchup

• 1/4 cup plus 2 tablespoons packed dark brown sugar

• 3 tablespoons white wine vinegar

• 2 tablespoons minced onion

• 2 tablespoons Dijon mustard

• 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)

• 1/4 teaspoon freshly ground black pepper

• 3 tablespoons chopped scallions (white and light green parts)

• 1 1/2 teaspoons freshly grated lime zest

• 1 1/2 teaspoons freshly squeezed lime juice

• Lime wedges, for serving

In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.

Yield: 2 cups

Ingredients

•     4 sweet potatoes
•     1 teaspoon salt
•     1 teaspoon ground cumin
•     1 teaspoon paprika
•     1/2 teaspoon ground cinnamon
•     1/2 teaspoon chipotle chile powder
•     2 tablespoons apple cider vinegar
•     1/4 cup olive oil

Directions

•     Preheat an outdoor grill for medium heat, and lightly oil the grate.
•     Cook potatoes on High heat in a microwave oven until softened slightly, about 10 minutes. Cut potatoes lengthwise into 1/2-inch thick sticks.
•     Combine salt, cumin, paprika, cinnamon, chipotle powder, vinegar, and olive oil in a large container with a tight-fitting lid. Place sweet potatoes in spice mixture; cover and shake gently until well coated.
•     Grill over low to medium heat, turning often and basting with any leftover sauce. Cook until sweet potatoes are fork-tender, 10 to 15 minutes.

Ever had BBQ chicken pizza? Maybe an even better question is have you ever had BBQ Pizza?  Sometimes we  forget, if you can cook something in the oven, you can always also cook it on the grill.  It  just takes a little extra prep or careful monitoring.

Now, how do you cook a good BBQ Chicken Pizza on the grill?  It’s not that hard, but you have to do a few things differently than you would with most grilling recipes.  For example, you’re not going to be able to cook meat directly on your pizza.  You can, however, cook it on the grill and then add it to the pizza during the final cooking stage.

The recipe here is for a very basic pizza: bread, cheese, and sauce. That may be enough for some of you. How you spice it up yourself is up to you!

BBQ Chicken Pizza Recipe

Ingredients for the BBQ Chicken Pieces:

• 10 oz boneless skinless chicken breast cut into 3/4 inch pieces or cubes
• 1 Tbs olive oil
• 2 tablespoons of your favorite BBQ Sauce

Ingredients for the Pizza:

• 1 recipe for the Dough (I like to buy it fresh from the market, already made and ready to use)
• Cornmeal, semolina, or flour for handling
• 1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best for BBQ Chicken)
• 2 Tbs. shredded smoked Gouda cheese
• 2 cups shredded mozzarella cheese
• 1/4 small red onion, sliced into 1/8 inch pieces
• 2 Tbs. chopped fresh chopped fresh cilantro

Directions:

To make BBQ Chicken:

1. In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5-6 minutes. Do not overcook.  Or, if you want to do it all on the grill, you can cook the chicken on a griddle plate on the grill.
2. Coat the chicken with BBQ sauce; the set aside.

To make pizza:

1. Place the pizza stone in the center of the grill and preheat to 500 degrees F. before cooking pizzas.
2. Use a large spoon to spread BBQ sauce evenly over the surface of the prepared dough within the rim.
3. Sprinkle smoked gouda cheese over the sauce.
4. Cover with 3/4 cup shredded mozzarella.
5. Distribute the chicken pieces evenly over the cheese.
6. Place the pieces of red onion over the surface.
7. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
8. Transfer the pizza to the grill; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.
9. When the pizza is cooked, carefully remove it from the grill; sprinkle 1 Tbs. cilantro over the hot surface.
10. Slice and serve.

Credit: Casey Levins/KTVB

by KTVB

GARDEN CITY, Idaho — The heat was on at the Western Idaho Fair Saturday with a barbecue contest for amateur chefs.

It was the third year for the grill-off, which is called the “Bob-B-Q Battle” after its sponsor.

Competitors had three timed rounds to go through — beef tri-tip, salmon — and a speed round that included a mystery ingredient.
Here’s what one competitor came up with:

“We’re doing our kind of shish kabob salmon here,” said contestant Russell Pottenger. “This is fresh Idaho salmon river salmon, caught this year. We’ve got it all done up perfect. We’ve got oranges, a little secret honey sauce, bacon, onions, the whole works. Hoping to take first place.”

Prizes included hundreds of dollars in cash, among other things.

Aaron Chronister and Jason Day are two such home cooks whose mastery of the grill has catapulted them from their backyards to international fame. Originally just two guys who loved to barbecue, Aaron and Jason founded Burnt Finger BBQ—a competitive barbecue team that has garnered regional and national acclaim since its founding in 2008.

But it was with the invention of the Bacon Explosion that one of Aaron and Jason’s culinary creations became a household name. A bacon-stuffed, bacon wrapped smoked Italian sausage, the Bacon Explosion became an Internet sensation just months after Aaron and Jason launched their website, BBQAddicts.com. It instantly attracted attention from Fox News, Jay Leno and Good Morning America (just to name a few), and the New York Times article about the Bacon Explosion was the second most emailed story for the entirety of 2009. Aaron and Jason now have a cult following, but their skills at the grill are not limited to bacon alone.

In BBQ MAKES EVERYTHING BETTER, Aaron and Jason round out their repertoire, presenting mouth-watering, easy-to-follow barbecue recipes for any occasion. Including a thorough discussion of equipment, methods and techniques for cooking well beyond the “Holy Trinity of BBQ” (ribs, pork and brisket), BBQ MAKES EVERYTHING BETTER shows that you can also make a perfect meal out of the “Ugly Stepchild of Barbecue”—chicken. Light-hearted in tone and full of easy-to-follow instructions, BBQ MAKES EVERYHING BETTER is the complete barbecue cookbook.

Find recipes and tips for:

· Burgers, Bacon, Fatties

· Party food and tailgates

· Barbecue and booze

· International barbecue

· Leftovers and lighter fare

· Desserts

When preparing your ribs for barbecuing, and just before putting the dry rub onto the ribs, lightly coat the ribs with some everyday ordinary garden house variety yellow mustard. Yes, many of you will think, gee whiz, I hate mustard. Well, never fear, the taste is unnoticeable with the smoke and spice. What is important is that the mustard does two wonderful things . . . . . FIRST, it helps hold on the dry rub. Less will fall off and thus the ribs will be tastier. SECOND, it helps set up a nice tender crust on the ribs. Just a little resistance before getting into the meat! Stay tuned for more tips . . . . and until then . . . . . . Have Fun!

We found this video on Youtube and thought you all might like it!