Want to recreate your favorite barbeque dishes in your backyard? How about in your kitchen?
Chef Mark Hittle of Bobby Q's Great Steaks and Real Barbeque is here to show us how to make three Bobby Q specialties at home: Rotisserie Chicken in the oven, Fire Roasted Corn, and BBQ Jumbo Baked Potato.
Learn the secrets of the slow cooking process over Tennessee Hickory wood and the perfect blend of spices in the special dry rub for the meat.
At Bobby Q's think succulent hand-pulled pork, smoky sausage links, fork-tender brisket, and ribs that fall right off the bone. The starters will whet your appetite and the desserts will satiate your sweet-tooth cravings, but the barbecue is the star of the show. There are three different ribs are offered (St. Louis, Texas, and baby back) as well as chicken, salmon, burgers, and hand-cut steaks. Bobby Q also offers special kids and senior menus.
Bobby Q's Great Steaks and Real BBQ
8501 N. 27th Ave
Phoenix, AZ 85051
Here are some recipes from today's show:
Rotisserie Chicken in the Oven
1 (4 to 6 pounds) whole chicken
1 medium onion, cut into chunks
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1. To prepare chicken, remove any giblets and trim wing tips with kitchen shears. Wash chicken thoroughly, inside and out, with cold water. Pat dry and set aside.
2. To prepare the rub, whisk together brown sugar, paprika, salt, onion powder, garlic powder, cayenne or chipotle pepper, and black and white pepper until combined. Rub this mixture over the exterior of the chicken and salt the cavity. Place seasoned chicken in a resealable bag or wrap in two layers of plastic wrap. Refrigerate 4 to 6 hours or overnight.
3. Preheat oven to 250 degrees. Line a roaster pan with foil, shiny-side up. Insert a V-rack in the pan. If you don't have a V-Rack you can always sit the chicken upright on a beer can and discard the onions.
4. Place the chicken breast-side up (see Notes) in the V-rack. Pierce the inside the cavity of the bird in 4 or 5 places to allow the steam to penetrate. Stuff the cavity with the onion quarters. Roast uncovered at 250 degrees for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically. The chicken is ready when the internal temperature is between 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh.
5. Let chicken rest for 15 minutes before carving to serve. Discard onions from the cavity or beer car.
Fire Roasted Corn
4 ears of corn on the cob, shucked
¼ cup melted unsalted butter
Salt and Pepper
1. Heat grill to 400 degrees, while waiting for grill to heat shuck corn.
2. Place corn across grill, brush with butter and season with salt and pepper. Cook 1-2 minutes. Turnover and repeat butter and seasoning process until all sides are cooked.
3. Remove corn from the grill, and then the corn off the cob. An easy tip for removing corn from the cob is to use a bundt pan. Place the tip of the cob in the center hole of the bundt pan. Hold the cob steady, and with a sharp knife make long downward stroked on the cob, separating the kernels from the cob which fall nicely into the bottom of the pan.
4. On the stove top, heat a sauté pan to low-medium heat and melt for every 4 cups of kernels ½ cup of butter and sauté for until hot and serve!
BBQ Jumbo Baked Potato
Serves: 4 as an entree
Prep Time: 10 minutes
Cook Time: 1 Hour
Pre-heat oven to 375 degrees.
4 40 ct. (very large) Idaho baked potatoes
2 eggs beaten
1 cup Kosher salt
2 cups left over cooked and chopped BBQ chicken, pork or meat
2 cups shredded cheddar cheese
1 stick of butter or margarine
½ cup chopped fresh chives
1 cup crumbled cooked bacon (optional)
1 cup BBQ sour cream (see recipe below)
Clean & scrub potato under cool water. Let air dry. Brush potato with egg wash. Roll in Kosher salt. Cook in pre-heated at 375 degrees for 1 hour.
BBQ sour cream:
1 cup sour cream
¼ cup BBQ sauce
Fold in BBQ sauce until blended.
Cut potato along the top from end to end, press both end together toward the center to "flower" the potato open.
Build the potato by putting on the butter, cheddar cheese, bacon and your choice of meat. Top with sour cream and chives