Dear BBQ Friend:
You might be wondering - What's an ancillary contest, Bill? Well, that's just a side contest that they have on Friday night or Saturday morning before the main BBQ contest. It might be a "anything but" BBQ type contest or a desert contest or a local vegetable or seafood contest. It's just a fun way to kill some time and win some extra money. The award winning chicken recipe below was obviously entered in a contest with a peanut theme...
We hope you have plans to get outside and cook some delicious barbeque this Labor Day Weekend. This month's newsletter contains a couple of recipes that would be a hit at any party.
...is a recipe that just won First Place at a contest in Alabama. The combination of spicy chicken and a sweet dipping sauce is what makes this recipe so unique. In fact, this best chicken recipe incorporates one of the secrets that we've used in competition many times to win awards. Barbeque judges at a contest have to typically sample 24 team's entries. Most of them will only take one bite of each entry. As a cooking team, we have to do everything possible to impress the judges with just that one bite. Our secret that has really worked for us... good amount of spiciness balanced with a sweet sauce. The really hard part is getting those flavors balanced. But when these two flavors are in harmony, they resonate a flavor that is unbeatable!
I don't know how she continues to do it, but my wife confounds me with her off the wall ideas, but everything she conjures up, WINS! We tested the recipe once before submitting it at a contest. The rules for this contest were that the recipe had to contain peanuts and it could not be a dessert. Laura's chicken recipe won $1,000.00 for 1st Place.
Coat the chicken tenderloins sparingly with the spicy rub. Smoke the chicken for about 20 minutes and check them for doneness. Continue cooking as needed. They need to be a little underdone (no pink juices should be visible however) because they will finish cooking in the next step.
Take the biscuits from the can and begin to stretch out the dough until it is a long strip. Wrap the biscuit dough around the chicken. Leave a little of the chicken sticking out each end. Use your hands to form an even amount of dough around the chicken.
Now put the crushed peanuts on a plate and roll the dough covered chicken in the peanuts. You want to really press the peanuts into the dough. Cover the dough well. Bake the pieces at whatever temp and time the biscuit can recommends. Our can said 400 degrees for 10-12 minutes. I cooked them on the smoker in an aluminum pan with a piece of foil loosely on top (open at each end to allow steam to escape). You may have to cook some of the biscuits longer, just watch them closely.
The sauce is really easy. Just heat the preserves with the butter! Now you have a raspberry dipping sauce. Laura used a beautiful patriotic plate and we sat the sauce cups in the middle and placed the chicken so that they radiated out of the center. Laura then garnished with roasted peanuts. We literally had no plans on how to present the chicken, we made it up right on the spot! Enjoy!