(rock music)
♫ Gonna smoke me a bad brisket
- [Narrator] Welcome to BBQPitBoys.com
Today we're cooking up a molasses and mustard glaze.
We're going to use it on some chicken today.
But you can use it on pork.
You can use it on fish.
Man, you can use it on anything you got barbecuing.
Alright, first thing you wanna do
in a black iron pan or what pan you have,
we're going to put a quarter cup of cider vinegar, alright?
And here we're putting in a half a cup of brown mustard.
And you want to use your favorite brown mustard on this.
Alright?
It's kind of easy.
We're going to give it a good mix.
Oh man.
And here's the magic of this recipe,
we're going to use one cup of molasses.
We're using a dark molasses for this.
Now, as you can gather, this here glaze is all about sugar.
Alright?
This is gonna taste real good
when it's cut with that vinegar and that mustard.
Like I said, it goes real good
on most anything you got barbecuing.
Including6 pork.
Or even pork ribs.
Goes good on Salmon.
Goes real good on chicken.
And, man, you just put it on what you got going.
It's a nice, sweet glaze, alright?
Now here I'm putting in some salt and pepper.
About four teaspoons of salt
and about two teaspoons of fresh black ground peppercorn.
Now we're gonna place it over the hot coals.
Because we want to bring this up to simmer.
So all these flavors come together, alright?
Just like that.
Oh Yeah.
You might want to make some extra too.
'Cause, keep it in the refrigerator for about a week or two.
Use it when you want.
Now, let's pull it off the grill.
Let's heat it up to where we want it.
Alright, let's put the chicken on alright?
We've got a couple half-chickens in here.
We've got some chicken legs and chicken thighs.
And we're putting the chicken opposite the hot coals.
And If you've been watching us over the years,
you know all about indirect grilling.
You got the charcoal on one side,
and we're gonna be using this grill like an oven.
It's going to taste a lot better than mamma's oven though,
because you're going to be getting that
charcoal wood flavor on this chicken.
And here we're just going to hit with a little bit of salt.
We're going to hit it with more
fresh black ground peppercorn.
What this does here is add that
layer of flavor to this chicken, alright?
Especially to the skin.
Put the cover on.
We're gonna be running this grill
about 350 degrees Fahrenheit
and it's gonna take about an hour.
Now we're about 20 minutes into this,
and this is when we want to start using the glaze.
'Cause this is a sugar glaze.
We don't want to burn the chicken.
So during the last half of this barbecue here,
we're gonna start hitting it with this sugar glaze.
Alright.
Bam.
Gettin' hungry.
Alright.
You've glazed up this chicken.
Put the cover on.
And we'll glaze it again in about another 15 minutes.
And though the miracle of time, 15 minutes has gone by,
and we're gonna be hittin' it with the glaze again.
You smell that?
It smells good!
Alright, it's been glazed again, both sides.
Again, we're running about 325 to 350,
somewhere in that range.
Say, it's getting about time to eat.
It's been on the grill now for about an hour.
Your time will vary depending upon
how you were controlling your temperatures
and how much chicken you've got in there.
This took just about an hour.
Now, just before serving we like to sear up the skin,
just a little bit more.
You want to char it up.
Now, you want to do this real quick.
You just want it to char, you don't want to burn it.
It only takes a few seconds each side.
Just keep flipping.
Half-chickens are done.
I say it's time to eat.
Now we do apologize for eating in front of you like this.
But, this here is Pit Master Privilege.
So the next time you're looking
for a recipe for your barbecue you check out BBQPitBoys.com.
(bird squawking)