3ADOWNLOW Super Bowl Cookbook!

[SintonFan]

Anyone have a recipe they use once a year they might want to share?
Post it, please.

[SintonFan]

I'll share one I came up with...
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SMOKED BROKEN CHICKEN
10-20 pounds leg quarters (thawed preferably)
32 or more oz Italian Dressing (preferably with lots of garlic)
Bunch of cilantro (washed, rinsed and separated from the stems), divided into 1/3's
16 oz any cheap mesquite bbq sauce (HCF works just fine)
2- Medium onions chopped coarse (save the skins and ends) divided into two parts
Garlic powder
Onion powder
Paprika
Salt
Pepper
Aged mesquite wood or mesquite charcoal
Mesquite smoking chips (one bag should work)
(Big Ziplock bags are optional, 2 gallon+)
Lots of foil
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Wash all thawed leg quarters thoroughly.
In a large pot or Ziplock bag(s); combine leg quarters, Italian dressing, 1/3 of the cilantro, 2 oz of bbq sauce, half of the onions, a decent shake of each garlic powder, onion powder, salt, pepper and paprika. (use each spice toward your own taste)
Tightly seal the pot in foil or store the tightly sealed Ziplock on the lowest shelf for 12 hours before cooking on Super Bowl Sunday.
Using a large grill or decent smoker(you have to use indirect heat):
Soak mesquite smoking chips in water.( maybe with a little preffered brew added )
Start fire (wood or coals) on Sunday at least 8 hours before you want to serve this recipe. Add the onion skins and/or ends to the hottest part of the fire every hour or so to help with the smoke flavor.
Place chicken peices, with 1/3 of cilantro spaced on and a dash of paprika on each piece, on grill by 5-10#'s(or less depending on the size of your grill).
Smoke for an hour or more using small amounts of soaked mesquite smoking chips put on the fire and added every 10-20 minutes. Always try to keep the temperature and heavy smoke around 150 degrees for 1-2 hours.
It's OK to let the chicken fat drain on the fire to actually keep the temp to around 150 degrees so long as flareups don't happen ( and are killed with a little favorite non-sweet liquid thrown on the hot spots)
Remove from the grill.
In a large cooking pan(s) add to the chicken evenly, the remaining portions of cilantro and onions. Spice with paprika, garlic powder and onion powder and thoroughly coat with a layer of the mesquite bbq sauce. Cover all the chicken tightly with heavy-duty foil. Cook the chicken at 185 degrees for four hours and re-coat the chicken with the cheap bbq sauce. Cook for one more hour at 200-230 degrees and the chicken will literaly break their own leg bone and become the most tender chicken you have ever tasted. Turn off heat in the oven at least 30 minutes before serving but try to keep the covered chicken in the oven until just before serving.
10 # should serve 6-10 and 20 # should serve 12-18.
Enjoy!
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I will be making this Sunday.:)
SintonFan