If you’re looking to fire up your grilling game, then you need a wood pellet grill and smoker. Not only does it grill foods perfectly every time, but it also infuses them with a smoky flavour that enhances the texture and taste of your BBQ dishes.
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• 100 recipes for appetizers, beef, lamb, game, pork, poultry, seafood, soups, salads, and sides
• Full-color photography of mouth-watering recipes
• Expert advice on how to choose the best wood pellets for grilling and smoking
• A temperature guide to help you cook foods to the desired doneness
• Nutritional data that includes carbs, calories, total fat, fibre, and protein
Spatchcocked Chicken with White Barbecue Sauce
Smoked chicken with white barbecue sauce started at Big Bob Gibson Bar-B-Q in Decatur, Alabama. He dipped smoked chickens in this mayo- and vinegar-based sauce when he opened his restaurant in 1925—perhaps to keep them moist after they emerged from the pit.
Prep time: 20 mins
Rest time: 5 mins
1 whole chicken, about 4 to 4½ lb (1.8 to 2kg), preferably organic or farm-raised
Extra virgin olive oil
White Barbecue Sauce (see below)
Chopped fresh chives (optional)
For the brine
½ gallon (1.9 litres) distilled water
½ cup kosher salt
2 tbsp light brown sugar or low-carb substitute
For the rub
¼ cup coarse salt
¼ cup granulated light brown sugar or low-carb substitute
¼ cup sweet or smoked paprika
2 tbsp freshly ground black pepper
1 tbsp granulated garlic
2 tsp dried thyme
½ tsp ground cayenne
- In a large stockpot on the stovetop over medium-high heat, make the brine by combining the ingredients. Bring the mixture to a boil. Stir until the salt and sugar dissolve. Remove the pot from the stovetop and let the brine cool to room temperature. Cover and refrigerate until cool.
- Remove the backbone of the chicken by using a sharp knife, starting at the tail and cutting through the rib bones. Repeat on the other side of the backbone. Fold the two halves backward to release the cartilaginous breastbone. (You might have to use a knife to slice through the thin skin on either side.) Remove the breastbone. Turn the chicken over and gently flatten it with the palm of your hand. Submerge the chicken in the brine. If it floats, place a resealable bag of ice on top. Refrigerate for 4 to 6 hours.
- Preheat the grill to 325°F (163°C).
- In a small bowl, make the rub by combining the ingredients.
- Rinse the chicken with cold running water and dry with paper towels. (Discard the brine.) Coat the skin with olive oil. Lightly dust the chicken on both sides with the rub. (Save the remainder for another grill session.) Tuck the wingtips behind the chicken’s back.
- Place the chicken ribs side down on the grate and grill until the skin is nicely browned and the internal temperature in a thigh reaches 170°F (77°C), about 1 hour.
- Transfer the chicken to a platter. Spoon the white barbecue sauce over the chicken. Spread the sauce with a basting brush, letting it pool in places. Lightly scatter the chives over the top. Carve the chicken and serve with extra sauce on the side.
White Barbecue Sauce
1 cup reduced-fat mayo
2 tbsp apple cider vinegar
2 tbsp horseradish
2 tbsp distilled water, plus more
1 tbsp freshly squeezed lemon juice
1 tbsp light brown sugar or low-carb substitute
12 tsp hot sauce
1 tsp mustard powder
1 tsp coarse salt
2 tsp Worcestershire sauce
½ tsp ground cayenne
- In a medium bowl, whisk the ingredients together until smooth. The sauce should be pourable and have a good balance between tart and sweet. Adjust the flavours to suit your taste.
- Cover and refrigerate until ready to use.
Recipe reprinted with permission from DK Publishing.