Drivin' South

Little Redneck Road Trip

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Grab your friends.  It's the first day of spring.  The weather is finally breaking and it's time to ride.  

Remember back when you just loaded up the car and took off.  Well, that's the idea. 

We've queued up some "Southern Rock" classics for your listening pleasure.  We've got a killer cocktail and some spicy bar-b-q chicken.     

The only problem is... with this music "You know I can't drive 55"!  

Put the top down, turn up the tunes, give me a "Roadie" and pass the chicken.

Ain't nothin' better than a road trip. 

The Pots Are On...

The Plate... 

Bar B Q Chicken

A little "Yard Bird" to go please!  Yummy Bar-B-Q Chicken... always a crowd pleaser, cause you can eat it hot or cold and you can carry it with you.  A little messy, but man is it good.  

Now, the key here is three fold.  First, marinate the chicken for at least 2 hours.  Second, put on a little dry rub and let it sit for a bit.  Last, grill it hot first, finish slow and don't put that sauce on until the last minute.  Got it?

Let's roll!

What you need...

For the chicken...

4-5 lbs bone-in chicken
1 quart water
1/2 cup agave nectar
3 1/2 oz kosher salt
1 tblsp chili powder
1 tblsp smoked paprika
1 tsp cayenne pepper

For the sauce...

2 cups ketchup
1/3 cup brown sugar
1/4 cup minced onion
2 tblsp olive oil
2 tablespoons water
3 cloves garlic
1 tblsp apple cider vinegar
1 tblsp tomato paste
1 tblsp Worcestershire sauce
1 1/2 tsp liquid smoke
1 tsp dry mustard
1/2 tsp cayenne
fresh ground pepper

What you do...

For the Chicken...

Put chicken in a 1 gallon plastic bag with the water, agave nectar and kosher salt.

Seal the bag and shake to cover chicken.

Refrigerate for 2 hours.

Remove chicken, pat dry then cover with chili powder, paprika and cayenne pepper.
Set aside at room temperature for 30 minutes. 

Heat grill to medium high with coals on one side of grill, creating a "hot side and a cooler side". 

Place chicken (skin side down) over direct heat for 5 minutes. 

Turn chicken and grill for another 5 minutes. 

Move chicken to "cooler" side and cook for an additional 10 minutes.

In the last 5 minutes baste the chicken with bar-b-q sauce. 

For the sauce...

Blend onion and water into a puree. 

Heat a medium sauce pan over a medium heat.

Add olive oil then pour in onion puree.

Simmer until slightly browned.

Add remaining ingredients, mix thoroughly and simmer for about 20 minutes.

The Playlist... 

Drivin' South

Ahhh, Southern Rock... makes me want to put the top down and "floor it".  Look out boys, I'm dropping the hammer.  Well, not all the songs are Southern Rock... had to throw in a few "Road Trip" favorites.  Either way I think you'll find some old classics here as well as a recently published alternate take on "Free Bird"; recorded down in Muscle Shoals.

Crank it up and rip the knob off.

As the Allman's say - "I'm Southbound, lord I'm coming home to you"!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

The Roadie

2 oz Red Stag Cherry Bourbon

2 oz Absolut Citron

1 oz fresh lemon juice

6 oz lemonade

Mint for garnish

Mix all together... garnish with the mint and enjoy.

I hold the bottle, you hold the wheel!

Please... Day Drink & Drive Responsibly

& 

Keep On Cookin'!