This past Saturday I started my volunteer work at Project Angel Heart! I am doing this with my good friend Robert! Robert has been a good friend to me over the years. I seem to have a lot of good friends in my life. Robert was the one who helped me get up the courage to go in and apply to culinary school. I didn’t have the confidence to go and apply myself so he went with me and gave me that extra push to enroll. Robert was also my man of honor at my wedding, yes man of honor! HEY I told you I like to be different! I like to do things the Jamie way, unique and different just like me! I like to stand out! I like to be me!
These are the bags of food that we brought out of the freezers and fridge and we put them in different groups and each group someone comes and picks up and delivers them all over the Denver Area. Such a Great thing!
Best way to spend a Saturday Morning!
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon smoked paprika
Freshly ground black pepper
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized resealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste.
Add the onion and garlic and cook slowly without coloring for 5 minutes.
Add the remaining ingredients,
give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving alongside the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.