xt7dv40jvd27 https://exploreuk.uky.edu/dips/xt7dv40jvd27/data/mets.xml   Kentucky Agricultural Experiment Station.  journals kaes_circulars_004_535 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 535 text Circular (Kentucky Agricultural Experiment Station) n. 535  2014 true xt7dv40jvd27 section xt7dv40jvd27 CIRCULAR 535
Zefcbdaae KENTUCKY
by JOHN W. TUTTLE
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UNIVERSITY OF KENTUCKY
. College of Agriculture and Home Economic:
Agricultural Extension Service
FRANK J. WELCH, Dcan and Director

 C O N T E N T S
page
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 Delicious Kentucky Borbecued Chicken
By JOHN W. TUTTLE
l A chicken barbecue is one of the most satisfying methods of
entertaining. This is true for either a backyard family picnic or
for a large gathering of church people, a service club, an em-
ployees’ outing or a picnic of a farm organization. “Two’s com-
pany” at a barbecue, but your crowd could run into the thousands.
Barbecuing chicken is easy if you follow a few simple but
very important rules. Being prepared in advance is necessary
for complete success with a barbecue.
EQUIPMENT
- . Pit
l The first requirement of a successful barbecue is a barbecue
’ grill or pit. This pit may be four bricks turned on end with a rack
borrowed from the kitchen oven on it, or it 1nay be an elaborate
electrical pit with a motorized spit that revolves the birds over the
heat while they cook. These are the two extremes.
For quantity cooking the most popular pit is one made from
either concrete or cinder blocks set up without mortar (Fig. 1).
When the pit is set up three blocks high, little back bending will
be required during the barbecuing process. One point to be taken
into consideration is that cinder blocks 1nay be borrowed and
later returned since heat does not injure them while concrete
blocks may be damaged and thus be unreturnable.
Coming into popularity are portable pits made of sheet iron
side walls, sandwiched with asbestos and staked upright so as to
bear the weight of the grill and chicken. Sheet iron alone usually
becomes too hot for the comfort of the cooks. A small trailer,
pickup truck, or even a station wagon can carry enough of this
equipment to barbecue for a crowd of several thousand.
The best and most economical pits for small- to medium-
sized crowds are made from 55-gallon drums split lengthwise
(Fig.   A pit is made from each half drum. A piece of one—half
inch pipe about 6 inches long is welded to each corner of the pit.
The legs are made of one-inch pipe about 3 feet long. These
3

 4
slide over the smaller pieces of pipe, making the grill easily
portable. In fact, if a shower comes along while you are bar-
becuing, pick up the pit and carry it into the garage or onto the
porch (Fig.   This drum pit will cook 20 to 25 half—ehiekens
at one time depending on their size. V
Grill
The grill or top to the barbecue pit can be made of a number T
of different materials. Welded wire of l- by 2—ineh mesh may be
used very successfully if one-half-inch iron rods or pieces of pipe
are laid across the pit to support the weight of the chicken. Rods
may be welded onto pieces of l- by 2-inch welded wire 24 inches
by 35 inches, thus making handles by which an entire grill of
chicken can be turned at one time it an extra grill is available to ·
put over the chicken.
Cage wire makes a very good grill. lt is rigid enough to sup-
port a load ol chicken without additional bracing.
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Fig. 1.- (lomrctc or cinrlcr-blork pits are most often used for large barbecues.
Note thc use ol a prcssurcVtauk sprayer lor busting the chicken.

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- Fig. 2.- How to make a barbecue pit from a steel drum. (left) First, remove
the head of the drum with a chisel; then split the drum with an acetylene
torch. (right) \Veld half of the head of the drum hack into place, and then
weld to each corner a piece of half-inch pipe 6 inches long.
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Fig. 3.- (left) You can easily carry a steel-drum barbecue pit in the trunk
of most cars. (right) lf a rain comes up while you are harhecuing. carry the
pil llllO il g2ll'llg€ Ol` onto il ])Ol`(`ll.
‘ There are grill tops heing made commercially to use with the
55-gallon drum pits. Some of these are nickelplated so as to
withstand the action of the salt and vinegar in the harhecue sauce.
One-half-inch mesh hardware cloth is used for grill tops hy many
_ people. Oven racks are prohahly the simplest and handicst for
harhecuiug in small quantities.
PREPARING THE FIRE
Charcoal is the ideal fuel for harhecuing chicken (Fig. 4).
The regular size of the hrkpiets makes it easy to start and regulate

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- rc A Fig. 4.- (,harcoal briquets provide
xj i j r\ ideal fuel lor a chicken barbecue.
_' lt   `tip (above. left) Ten pounds of bri-
;' /"·`  _ I} *" quets are sullicicnt for cooking a
li ix lv`;}   grilllul of chicken. (above, right)
*/ity.    _ You can safely use kerosene for
E ' 5* ,   starting the fire, provided there 4
  are no live coals in the pit. (lelt) _
» V ·· I ei   You can start the lyric uets burnin
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kw ·;Y_\_.f i) _   ol` the pit until they are ignited;
    I"}.   : then scatter them over the bottom
_ ; ‘·   ;A;€`*  A    R i ol` the pit until they are onlv one
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‘ a _ ‘ t V-n .   _ briquet deep.
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tlll‘ t(‘lllp(‘l`kltlll'(‘ of y()lll` lll`C. Tllil llS(‘ of (HIC plllli of l{€l`OS€I'I(;‘ to
ll) pounds of briquets is the easiest method of kindling the {ire.
EL`('I`l )l'('(`(Ill[l()}l S]lOllI(I IM? r(lk(’ll lU]l('ll llSlll" l{(’l°()·S`(fl`l(} to .S`t(Zl`t
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your [uc. The fire should be lighted 20 to 30 minutes betore you
(‘Xp(‘L't to Slllll l)lll`l)(‘Clllllg y()lll` ClllCl((‘ll. rl`lllS llll()\\`S tllllC l;()1`
the bricpiets to catch on {ire and for the oil and fumes to burn oft.
'l`ll(‘ Sll(.`C(‘SS of \’()lll` l)2U`l)(‘Clllll“ (l0 )Cll(`lS Oil tll(‘ \VLlV tllC -
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chicken cooks. Approximately one pound of briquets will cook
an avera ie sized chicken in almost any kind of nit. However if
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Sll(‘(‘t ll`Oll l)l` COll(.`l`€tC l)l()Cl(   lll`(‘ Pllt llp Oll \'Cl'}` \\'ClQ gl`Ollll(l,
(IS lllllCll {IS   pOllll(lS of l)l`l(1ll(‘liS P(‘l` ClllCl(€ll lllfly l)C llCCGSSll.l`y.
  }'()ll llSl‘ lC()() llllllly l)l`l(1ll(;‘tS, C2l.llSlllg tllC HTC tf) gEt t()() ll()t, tll€
chicken will be burned on the outside and uncooked next to the
bone. \\'ater sprinkled into the barbecue pit will lower the te1n—
perature and will not hurt the chicken. lt too few briquets are
started, more can be added at any time. but they should never
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 7
PREPARING THE CHICKEN
()ven—ready broilers, of 2— t0 3—pound weights, are ideal for
barbecuin to 5 iounds mav be used.
CJ 1. I .
()ne—hali oi an average-sized chicken should be provided per per-
son. Larger chickens should be quartered rather than halved to
· facilitate their cooking, and also as an aid in serving (Fig. 5).
The chickens should be split in half with the backbone and
breastbone removed. The backbone, breastbone, neck. gizzard,
heart and liver do not barbecue satisfactorily, but should be
salvaged to use later for fried giblets and soups. Some cooks
remove the win ti >s Jrior to barbecuin so that they will not get
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caught in the grill.
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Fig. 5.- How to prepare chicken for barbecuing. (above. left) Remove the
I)Il(`kI)()I]C 2IIl(l llC(Tk. llSC Iil€lll f()1` ()llICl` l)lll’l)()SCS.
(above. right) Remove the keelbone before cutting the chicken in half.
(below. left) (Zut the chicken into halves,
(below. right) Large (thickens may be ipiartered for ease in barbeeuiug.
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 75
SAUCES
Contributing to the success of the chicken barbecue is the
sauce used for basting the meat, Those used in different parts of
the country vary widely. The kind of sauce used gives the bar-
becued chicken its "personality."
The broilers may be marinated in the sauce for some time
before cooking. Most people prefer to baste them during cooking
with a paint brush or dish mop dipped in the sauce. This should
be done just before the birds are turned, or approximately every
5 to 1() minutes.
The following sauces are given in quantities for barbecuing
4 or 5 chickens. All should be brought to a rolling boil to mix,
then should be allowed to stand overnight to blend flavors. All `
should be kept hot during basting.
Kentucky Barbecue Sauce
2% c water {A c vinegar 1 t powdered mustard
1 T sugar 2% t salt 2 t chili powder
2% t black pepper 2 T \Vorcestershire PQ t Tabasco sauce » U
2 T butter sauce 1 bud garlic
  onion
This is a semi—hot sauce that has wide popularity in Kentucky.
lt may be made hotter by using additional quantities of either
red pepper or Tabasco sauce.
New England Sauce
1 c water 1/G pound butter
l pint vinegar 2 T salt
This sauce lends itself to large barbecues. since these ingre-
dients can be sprayed on the cut—up chicken with pressure
sprayers.
West Virginia Sauce T
l garlic bud 2/Q; c salad oil 1 c lemon juice
2 t salt G T grated onion 1 t celery salt
1 t black pepper 1 t thyme
All-Purpose Barbecue Sauce
11 2 t salt 1 t pepper 1% t paprika
1 t sugar   t garlic salt 1 t \\'orcestershire
l j e catsnp 2;; c tomato juice 1¤ 3 c water
1 2 e vinegar or lj c butter. margarine 2 small onions
lemon juice or salad oil chopped fine

 9
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Fir. 7.- Bustc the chicken with the barbecue sauce at least even time thc ·
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»ic<`cs ure tumcd. which will he cvcrv 5 tu l0 minutes.
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