NEELY'S BBQ SAUCE
Slather your next barbecue with the Neelys' BBQ Sauce recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories condiment
Time 1h20m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
NEELY'S BARBECUE CHICKEN
Pat and Gina Neely and their family own and operate some of Tennessee's best - and devilishly delicious - barbecue restaurants. But when they are relaxing at home in Memphis, they love to create tasty dishes their whole family can enjoy. Now they're ready to share secrets from their famous restaurant dishes. Here is the recipe for their Barbecue Chicken. Courtesy of Food Network. This recipe is absolutely WONDERFUL! I made it for 4th of July and it went over BIG!!! When grilling make sure you keep your heat low, as the sugar can char while cooking. Make sure you use tongs so you don't puncture your meat while turning. Also, make sure you soak your wood in water for 1/2 hr. before putting in your smoker or grill so it won't burn. Preparation time does NOT include marinating time.
Provided by Lindas Busy Kitchen
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- Barbecue Chicken:.
- Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
- If Cooking Inside:.
- Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.
- Place into a preheated 350 degree F oven for 45 minutes.
- If Grilling Outside:.
- Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
- Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.
- Neelys Italian Dressing:.
- Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
- Makes 1 1/2 cups.
- Neelys Barbecue Seasoning:.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- Neelys Barbecue Sauce:.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
- Makes 3 1/2 cups.
Nutrition Facts : Calories 1881.6, Fat 129.7, SaturatedFat 26.2, Cholesterol 325.1, Sodium 2552.4, Carbohydrate 103.2, Fiber 12.4, Sugar 78.9, Protein 84.6
NEELY'S JERK CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Blend all of the marinade ingredients together in a food processor until smooth.
- Put the chicken in a 13 by 9-inch casserole dish and season it with salt and pepper, to taste. Cover the chicken with the jerk marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours for the flavors to meld. If you have the time, letting the chicken marinate overnight is best.
- Preheat grill to medium-high heat. Lightly oil the grates to keep the chicken and marinade from sticking. Remove the chicken from the marinade letting the excess drip off and arrange them on the grill. Cover the grill, and grill until the chicken is fully cooked and the jerk marinade has blackened and caramelized in spots, about 5 minutes on each side. Transfer the chicken to a serving platter and serve.
HONEY ORANGE BBQ CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
- Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
- Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
- While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.
- Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.
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