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When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. Just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks. Ingredients • 1 whole chicken, into halves • ¼ cup rice vinegar • 2 tablespoons barbeque sauce • 2 cloves garlic, crushed • 1 tablespoon salt • 1 teaspoon ground black pepper • 1 teaspoon paprika • 1 teaspoon onion powder • ½ teaspoon cayenne pepper • ½ cup barbeque sauce, or as needed Directions 1. Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips. 2. Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour. 3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. 4. Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper. 5. Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). try theserecipes Farewell to summer barbecue Fire up the grill one more time and make it special Courtesy www.allrecipes.com Ingredients • 1 (15 ounce) can kidney beans, drained • 1 (15 ounce) can butter beans, drained • 1 (15 ounce) can lima beans, drained • 1 (16 ounce) can pork and beans, drained • ½ pound bacon, cut into small pieces • 1 large onion, chopped • 2 cloves garlic, chopped • ¾ cup brown sugar • ½ cup ketchup • ½ cup vinegar • ¼ cup molasses • 1 teaspoon dry mustard Labor Day Burger Note: this is a flammable burger due to the grease. It requires constant attention when grilling due to flare-ups. Ingredients • 6 slices bacon • 1 tablespoon bacon drippings • 1 pound ground beef • 1 cup dry bread crumbs • 1 tablespoon red pepper flakes • 1 pinch freshly ground black pepper • ½ cup shredded Colby-Jack cheese, or more to taste (Optional) • cooking spray • 2 slices Colby-Jack cheese (Optional) • 2 thin tomato slices • 2 slices avocado • 2 hamburger buns, split Directions 1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not totally crisp, about 8 minutes. Drain on paper towels. Retain 1 tablespoon bacon drippings. 2. Mix ground beef, bread crumbs, red pepper flakes, black pepper, and retained bacon drippings in a bowl until thoroughly combined; divide meat mixture into 4 equal portions. Form each portion into a large patty, making them as thin as possible. Sprinkle shredded Colby-Jack cheese onto 2 of the patties, leaving an edge about 3/4 inch wide uncovered. Place second patty onto the cheese and press the edges of the patties together to create 2 cheese-stuffed burgers. Place stuffed patties into freezer to chill slightly, about 10 minutes. 3. Preheat an outdoor grill for high heat. 4. Spray the grill grate with cooking spray and place burgers onto grill; turn heat to low, place lid over grill, and cook until outsides of burgers are lightly charred and cheese has melted, about 10 minutes per side. Maintain grill temperature at about 300 degrees F (150 degrees C). Use a spray bottle of water to control flames; flames should just lightly contact the bottoms of the burgers to create a slight char. After the first flip, place 3 partially-cooked bacon slices onto each burger. 5. About 2 minutes before burgers are done, place a Colby-Jack cheese slice onto each burger; top with tomato and avocado slices and transfer burgers to plate to rest for 1 or 2 minutes. Serve burgers on hamburger buns. Chef John's Barbecue Chicken 4-Bean Baked Beans Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place kidney beans, butter beans, lima beans, and pork and beans in a 2-quart casserole dish. 3. Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat. 4. Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans in the casserole dish. 5. Bake in the preheated oven until bubbling, 1 hour 15 minutes. september 4-10, 2022 What's up! 47