Hi everyone-

Today, here in San Francisco, we are seeing record temperatures and it is very clear that Spring is here and Summer is right around the corner.  Of course, this is San Francisco and that fog can roll in at any given moment but for now, I know that the whole Bay Area is enjoying the sunshine.

In gearing up for the outdoor grilling season, I went down to the Sunset Magazine campus last week to spend some time with some readers who needed some tips and tricks for their Spring and Summer cook outs.  We had a great time and despite some howling winds, we grilled up a storm with The Ultimate Burger Bar, some Smoky Dry-Rubbed Ribs and The Ultimate BBQ’d Chicken (recipe included).

I’m sure we’ll have a few more patches of coolness before the country settles into Summer but I hope this post will get you thinking about the beautiful weather to come and enjoying the sunshine with friends and family.

Cheers,

Tyler

THE ULTIMATE BARBECUED CHICKEN
Recipe courtesy Tyler Florence

Yield: 4 to 6 servings
Time:

Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
2 chickens (3 1/2 to 4 pounds each), quartered

The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion
2 garlic cloves
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon smoked paprika ** can we use regular paprika?
Freshly ground black pepper

For the brine, combine the water, salt, sugar, garlic, and thyme in a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add your thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add all of the rest of the ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.

Preheat an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square.  Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid way, and cook for a total of 15 minutes. Then brush the chicken with the sauce and continue cooking until the chicken is cooked through, 5 to 10 more minutes. Serve with extra sauce.