Bbq Rotisery Recipe

Chicken salad makes a cool summer lunch

Alicia writes: I’m pretty picky when it comes to chicken salad because I’ve been surrounded by really great recipes my whole life. I grew up with mom-and-pop soda shops serving homemade chicken salad for the lunch special.

Beverly’s grandmother would send buckets of homemade chicken salad with us when we’d pass through her town on the way to the beach. And it seems just about every female in my family has a “special” recipe. (Many chicken salad recipes are on Kitchenscoop.com for you to enjoy now.)

Although choosing a favorite chicken salad would be like choosing a favorite child, I do lean toward recipes with a touch of fruit and nuts. Enter today’s recipe for Cherry Almond Chicken Salad. I’ve used rotisserie chicken to make it easy, and all the other ingredients either take a quick chop or can be spooned in.

I love to serve this salad on a fancy glass plate surrounded by a few other salads, such as potato salad and coleslaw for a summertime trio. But it’s just as good on thick slices of whole-wheat bread or spooned onto baby field greens tossed with light vinaigrette.

tellus@kitchenscoop.com or Desperation Dinners, c/o Universal UClick, 1130 Walnut St., Kansas City, MO 64106

Cherry Almond Chicken Salad

1 rotisserie chicken

1/2 cup chopped celery

1/2 cup thinly sliced scallions

1/2 cup light sour cream

1/2 cup light mayonnaise

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 cup chopped tart dried cherries

1/3 cup sliced almonds

Salt and black pepper to taste

SKIN chicken and remove meat from bone. Tear large pieces into bite-size pieces. In a large bowl, combine remaining ingredients, except salt and pepper, and mix well. Add chicken and toss to coat. Refrigerate 1 hour. Season with salt and pepper to taste and serve. Salad can be refrigerated for up to 2 days, in a sealed container.

Yield: about 6 cups.

PER 1/2 CUP: 192 calories, 12g fat, 48mg cholesterol, 14g protein, 6g carbohydrates, 1g dietary fiber, 117mg sodium

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Becoming A Real Barbecue Expert – Avoiding Common Mistakes ...

Although three out of four Americans own an outdoor barbecue, a much smaller number can qualify as experts in the use of this great cooking appliance. Many outdoor chefs assume that skewering a piece of meat on a bbq rotisserie , tossing a handful of charcoal into the pit, dousing it in lighter fluid and cooking it over red hot coals is called a “barbecue”. Nothing could be further from the truth.

In reality, cooking over a direct flame is “grilling”. In order to qualify as genuine barbecue, food really should be prepared over low-level or indirect heat and, rather than measuring cooking time in minutes, can take as long as a day or more, to bring the right cut of meat to its pinnacle of succulent tenderness. Cooking for a long period of time over reduced, indirect heat not only tenderizes, but also adds the all-important smoky flavoring to fully infuse every juicy bite with that unmistakable BBQ taste. Fake smoke flavorings and fancy tools notwithstanding, only time can produce the unique taste of true barbecue.

Among grilling accessories , the bbq rotisserie, or spit, is amongst the oldest techniques of cooking large cuts of meat, probably going back to earliest man and the craft of cooking meat from the hunt. Many grills now come with a built-in rotisserie, making slow cooking of whole chickens or turkeys and good-sized roasts a relatively simple matter. Not so simple, however, is choosing the best preparation of the raw components. Every cook has a favorite method, although too many commit a few typical mistakes that can ruin even the best recipe.

For instance, the barbecue amateur may try to cook a piece of frozen meat without waiting for it to thaw completely. This leads to a blackened outside and a tough, raw middle, a situation that can ruin not simply the meal, but also the cook’s good reputation.

Utilizing lighter fluid to start the fire is yet another rookie mistake; the residual taste of the volatile mixture of Phenol distillates spreads throughout any food, no matter how long it cooks, so most pros prefer to use a chimney starter for firing up the coals.

When barbecuing food, it is always important to keep in mind well-known rule, “don’t poke and don’t peek”. Also, don’t use a cooking fork to check out the “doneness” of a roast, steak, hamburger or chicken as this just lets the juices escape, potentially leading to a dry, stringy cut of meat. Any experienced bbq chef knows to invest in a good pair of tongs instead.

The Ultimate Rotisserie Cookbook, 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven

Planet Barbecue

The Barbecue! Bible

The BBQ Queens' Big Book of Barbecue

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