Barbecue expert and chef Chris Lilly shares two delicious dishes for your end-of-the-summer barbecue. You won’t be able to get enough of his mouthwatering chicken and ribs.
Recipe: Airline chicken breast (on this page) Recipe: Apple cider ribs (on this page) Recipe: Fast Eddy's chicken (on this page) Recipe: Fast Eddy's ribs (on this page)With a sharp knife, remove the bones and cartilage from the underside of the chicken breast. The only bone left in the breast should be the drummette bone.
Season the chicken breasts lightly on both sides with salt and black pepper.
Build a charcoal and/or wood fire on one side of grill, leaving the other side void. This will create two cooking zones; indirect and direct. The heat over the coals should be very hot, approximately 450 to 500 degrees.
Melt the butter in a small pan. Add the basil and mix well. Place the chicken breasts directly over the coals, skin side down and baste with half the basil butter.
Grill the chicken for 5 minutes or until the skin is golden brown and crisp. Transfer the chicken to a shallow baking pan skin side up and place it over the void side of the grill.
Baste with the remaining basil butter.
Cover the grill and cook with indirect heat (approximately 400 degrees) for an additional 35 minutes. The internal temperature of chicken breast should reach 160 degrees.
Slice the chicken breast across the skin and into small medallions to serve.
Serves 4
Remove the membrane from the back of the rib. In a small bowl, combine the dry rub ingredients and mix well. Reserve 1 tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it half way with water. When the charcoal grill reaches 250 degrees, place ribs meat-side up on grill grate and cook over indirect heat for 2 hours 15 minutes.
Remove the ribs from the grill. Place each rib meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each rib. Mix the liquid seasoning in a small bowl. Pour ½ cup of the liquid over each rib. At the same time, tightly wrap and seal each rib with aluminum foil. Place the wrapped ribs back in cooker for 1 hour at 250 degrees.
Remove the ribs from the charcoal grill, unwrap and discard foil. Brush finishing glaze on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.
Serves 4-6
Mix ingredients together in a pot bring to a boil and then chill.
Brine chicken overnight.
Add rib rub from other recipe and grill indirect at 400 degrees for 40 minutes.
Finish on charbroiler with a brushing of unsalted melted butter on both side. Take the bones off after cooking.
Eddy likes using the breast because it's a leaner piece of meat.
For the rub:
Combine all the ingredients in a bowl and mix well.
To make the glaze:
Combine all ingredients in a bowl and mix well.
Put in a foil pan and cook the glaze in the smoker for 3 hours (while you cook the ribs).
Remove, cover with foil, and reserve.
To make the ribs:
Rub the slabs all over with the brown sugar and refrigerate overnight.
The next morning prepare the cooker for indirect grilling at 275 degrees using pecan wood for flavor.
Rub the ribs with Fast Eddy's rib rub 30 minutes prior to cooking.
Put the ribs in the smoker meaty side up for approximately 3 hours.
They are done when the meat starts to separate when you pick up the middle of the rack with tongs.
Brush both sides with Fast Eddy's Rib Glaze 10 minutes before taking them off the smoker.
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