"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Poultry- Stubbs Texas Chicken, by , is from The Beach Club Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Two packages of legs, thighs or drumsticks (or a combination thereof) One bottle Stubbs Chicken Marinade Stubbs Barbeque Seasoning One bottle of Stubbs baste
Rinse chicken under cold water in a colander if available. Marinade for at least 2 hours or as long as 24. Remove from the refrigerator one hour prior to grilling. Drain marinade and apply liberal amount of BBQ seasoning. Place chicken on medium high heat turning every 5 minutes. Baste every turn. Total cooking time will be 30 minutes. Chicken should be firm to the touch and juices should run clear. Serve with ranch beans and coleslaw. Serves 4.
Tip: Chicken skin throws off a certain degree of fat when it cooks. Watch your heat and don't be afraid to use your upper grill rack for the last 10 minutes of cooking to avoid flare ups.
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