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Barbecued Chicken

By ALICIA ROSS with BEVERLY MILLS, United Features Syndicate

Last update: August 12, 2009 - 11:56 AM

Most men relate differently to their grills than women do. At least at my house, a man with tongs, meat and fire has an excuse to hide in the back yard, sip beer and play the banjo -- preferably for a very long time.

As you might imagine, certain grilling recipes tolerate this scenario more successfully than others. Take today's Barbecued Chicken Quarters with Fred's Red Barbecue Sauce: The meat cooks slowly and with little fuss. Beer sipping and strumming need be interrupted only at sporadic intervals. Even then, all that's required is a quick brushing or turning. Dousing is in order if flames erupt, but that's considered a bonus.

Fire, man, meat. It's a foolproof, incredibly easy recipe. There's just one more thing you need: terrific taste, and that's covered, too. Today's recipe comes as a special delivery from Beverly's brother-in-law Fred Bisel, another banjo-strumming, slow-grilling guru. Maybe it's something about the bluegrass music that makes the chicken great, but I don't think so. My money is on the spices.

If slow grilling isn't in the cards for you anytime soon, check our new website at www.kitchenscoop.com for our quick Emergency Grilled Chicken recipe. Both work great with Fred's Red or any other barbecue sauce.

Beverly Mills and Alicia Ross are coauthors of "Cheap. Fast. Good!" Reach them at www.desperationdinners.com.

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