Best Barbecued Black Crows Recipes

BARBECUED BLACK CROWS

Steps:

• Place hens in resealable freezer plastic bag or large shallow glass dish. In small bowl, mix soy sauce, brown sugar, sesame oil, gingerroot, pepper flakes, 3 tablespoons onions and the garlic; pour marinade over hens. Seal bag or cover dish. Refrigerate at least 8 hours but no longer than 24 hours.
• Heat gas or charcoal grill. Remove hens from marinade; discard marinade. Place hens, cut sides down, on grill over high heat. Cover grill; cook 14 to 16 minutes, turning occasionally, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Let stand 5 minutes before serving. Sprinkle with sesame seed and green onions.

GRILLED MOUTH-WATERING BARBECUED CHICKEN

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, heat sauce ingredients over medium heat until boiling, stirring occasionally.
• In small bowl, mix 1 teaspoon salt, 1 teaspoon paprika and 1/4 teaspoon pepper. Sprinkle both sides of chicken with salt mixture.
• Carefully brush grill rack with vegetable oil. Place chicken skin side up on grill over medium heat. Cover grill; cook 15 minutes.
• Turn chicken; brush with barbecue sauce. Cover grill; cook 20 to 25 minutes longer, turning and brushing with sauce, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

LIGHT LEMON-SESAME CHICKEN

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.
• Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
• Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.

OWENSBORO BARBECUED MUTTON

Steps:

• Generously season the mutton with about 1 tablespoon each of salt and pepper. Set aside.
• Make the basting sauce:
• Combine the vinegar, Worcestershire sauce, salt, lemon juice, and pepper with 1 1/2 cups water in a nonreactive saucepan and bring to a boil over high heat.
• Make the dipping sauce:
• Combine the Worcestershire sauce, vinegar, lemon juice, brown sugar, pepper, coarse and onion salts, garlic powder, MSG, if using, allspice, and 2 cups water in a large nonreactive saucepan, bring to a boil over high heat, and cook until richly flavored and slightly reduced, about 5 minutes. Transfer the sauce to a nonreactive serving bowl to cool.
• Set up the grill for indirect grilling and preheat to medium-low. If using a charcoal grill, preheat it to medium, then toss 1 cup of the wood chips or chunks on the coals. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium.
• When ready to cook, place the mutton, fat side up, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the mutton until it is fall-off-the-bone tender, 4 to 6 hours.
• To test for doneness, insert an instant-read meat thermometer into the thickest part of the mutton but not touching the bone: The internal temperature should be about 190 degrees F. Baste the mutton with the basting sauce every half hour. If the mutton starts to burn, cover it loosely with aluminum foil. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup of the wood chips or chunks to each side.
• Transfer the grilled mutton to a cutting board and let it rest for 5 minutes. Slice the mutton thinly across the grain or finely chop it with a cleaver. Spoon half of the dipping sauce over the meat. Serve the mutton on toasted or grilled hamburger buns or slices of white bread or all by itself, passing the remaining dipping sauce on the side.
• Variation: You can substitute a 5- pound leg of lamb for the mutton. The cooking time will be closer to 4 hours. To test for doneness, insert an instant-read meat thermometer into the thickest part of the leg but not touching the bone: The internal temperature should be about 190 degrees F.