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Camp BBQ chicken
This is from Ed Braud's cookbook "Black Iron And Cajun Spice" for cooking in camp-style cast iron Dutch ovens (with legs), using charcoal briquets. You can pick up an autographed copy of his book at Galvez Hardware & Outdoor Cooking in Prairieville. Used with permission.
1/2 tsp salt
6 oz pineapple juice
1 tbs sugar
1 tbs onion powder
1 tsp garlic powder
1/2 tsp Tabasco
1/4 cup worcestershire sauce
1 cup hickory smoke barbecue sauce
8 fryer thighs (boneless, skinless)
2 medium onions, peeled and quartered
non-stick cooking spray
Mix well first seven ingredients. In a plastic dish, place thighs in a single layer. Brush marinade over thighs. Turn thighs over and brush remaining marinade over the other side of thighs. Cover tightly with plastic wrap or a tight fitting lid and refrigerate overnight. Light the charcoal briquets in a starter chimney. Spray the inside-botoom of the pot with cooking spray. Pour marinade into pot. Place thighs into the pot in a single layer. Do not stack Add onion quarters. Brush chicken and onion with fresh barbecue sauce. Don't cover with aluminum. Place the lid on the pot. Place 10 hot briquets around the bottom perimeter of the pot. Place a complete ring of briquets against the raised flange of thelid (18 or 19 briquets) and 4 briquets spread evenly across the lid. Cook for 40 minutes.
Note: The acidic ingredients may damage the seasoning (cure) of the Dutch oven if the cookware has not been used extensively. Lining the pot with heavy aluminum foil may protect the pot's finish.