A typical Mommabear meal at the ranch; creamy cheesy mashed potatoes, a robust salad and a Papabear whole grilled chicken. I put my spin on the meal with a delicious spicy and sweet homemade BBQ sauce modified from Bobby Flay’s Mesa BBQ sauce. The brown sugar and honey play nicely with the heat from the peppers and also form a nice caramelized crust. The sauce is also fabulous on grilled veggies or anything else you desire to grill.
Homemade BBQ Sauce
Sauté 3 min
28 oz. can petite diced tomato
28 oz. can tomato sauce
15 oz. can tomato sauce
2 adobo chilies
Simmer 15 min.
Simmer at least 20 minutes
Note: We didn’t puree the sauce and it didn’t stick to the chicken very well and got stuck in the grill grates.
Definitely puree next time!
Cut up your whole chicken…
Bend the whole leg away from the body until the ball of the thighbone pops from the hip socket. Cut between the ball and the socket to separate.
Cut body in half: Cutting parallel to backbone, from the tail end, slice through the thin area around the shoulder joint.
Remove breasts: Pull apart the breast and the back. Cut down through the shoulder bones to detach the breast from the back. Then cut the breast into two pieces by slicing downward along the breastbone. Cut the back into two pieces by cutting across the backbone where the ribs end.
Cheesy Garlic Mashed Potatoes
When internal temperature is about 150 degrees or when sliced with a knife and the juices run clear, remove from grill and let rest 5-10 minutes. (Smaller pieces will finish faster than the breast and leg quarters).
Serve chicken with a big green salad, garlic mashed potatoes and an extra side of BBQ sauce….