Playing with fire can be a ball, and eating the food cooked over that fire can be ever so blissful! The ancient practice of cooking food over an open fire has risen to the heights of ecstacy.
Whether one uses a charcoal or gas grill, it's not the grill or the person using it, but how good the person is at arriving at crispy, succulent, fragrant, smokey divinity that is great grilled food. If anything can be learned, it can also be botched up, so practice on cheap food!
Allow your grill to "season". Don't grill too hot or too close to the fire. Always clean the grill thoroughly after each use. Be adventurous--try new and different foods on your grill.

"Ancho-Lime Barbecued Chicken"...Click Here!

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One thing that most barbecue cooks agree on is : Real good old-time barbecue is cooked not by the fire, but by the heat and the smoke of the fire. Cooking barbecue is a lot like making whiskey, according to Jack Daniels Tennessee Whiskey Distillery..."it takes time to make good whiskey, and it takes time to make good barbecue. You can't rush either one!"
Any meat, whether beef, pork, lamb or chicken will do. Any wood, whether hickory, oak or mesquite, will do.
Here is your magic chant to get the job done:
Take care with your fire!
Take care with your sop!
Take care with your sauce!
Take care with your meat!
Pop yourself another cold one!
And the barbecue will take care of itself!!!

Now, check out the links below, fire up your smoker or grill, and

GET TO BBQ-in'!!!!

Now, light that fire! Soak those chips! Throw on that sexy apron!
Stir up that red-hot rub and sop! Shake that mop! Grab those tongs!
Let's get to grillin' n' Smokin"!!!

I saw this on FoodTV over 2 years ago, done by I don't know who *LOL* This is a lovely savory way to grill up a bunch o' chicken for family and friends any time. than ancho chile powder adds that yummy smoky "something" that makes you want more.
Serves 8

2 whole chickens
1/2 cup light olive oil
1/2 cup lime juice
1 tablespoon minced garlic
2 tablespoons ancho chili powder
1 tablespoon ground cumin
2 teaspoons black pepper
2 tablespoons Worcestershire sauce

Cut the chickens into legs, thighs, breasts, and wings and place in a large pan. Whisk together the remaining ingredients in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.

Preheat the grill. Place the chicken pieces on the grill at a 45 degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Make sure to season the chicken with salt while it's cooking. Once the internal temperature reaches 165 degrees F, or its juices run clear, remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving.

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Try Rod Shepherd's Holiday Barbecued Turkey!


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