Richmond, Va

If you're like me you'll probably be entertaining out of town guests for the holidays. It's always nice to have family in town but sometimes there is a lot of pressure on what you'll be cooking for dinner. My parents don't eat red meat much anymore so I thought they'd like a great chicken recipe I acquired this summer, something that will really 'WOW' them. This is a recipe from Buzz, the proprietor and barbecue master well known from his restaurant on the Boulevard, Buz and Ned's Real Barbecue in Richmond. I've made this a few times and all I have to say is - it's awesome. Try it out and be prepared to impress your friends and family.

Here is Buz's amazing recipe for Smoked and Glazed Chicken Pieces:

Buy a chicken cut eight ways.

Marinate overnight in the following:

1 Cup Salad Oil
¼ Cup Lea & Perrins Worcestershire sauce
6 Large cloves of freshly peeled garlic or 2 Tbls granulated
2 Tbls Spanish Paprika
2 Tbls Black Pepper (table grind)
2 Tbls Table Salt or Kosher salt
2 Tbls Brown Sugar

Cook chicken using the indirect heat method with natural chunk charcoal and plenty of wet wood chips or chunks (hickory, apple, mesquite, or pecan preferred) on a medium low heat (approximately 250 - 275 degrees F) for approximately 1.5 hours or until the internal temperature of the white meat portions reach 165 degrees and 170 degrees for the dark meat portions. The chicken should have a mahogany color. Then over direct heat brush with a glazing sauce, preferably "Buz and Ned's Rib & Chicken Glaze," which is available to purchase. Brush alternating sides until the glaze bubbles and caramelizes, forming a thick viscous coating.

Enjoy! It's sure to be a hit!

If you're not feeling so adventurous or confident behind the grill then head on down to Buz and Ned's Real Barbecue and let them do the heavy lifting for you. Their food is fantastic! Check out the menu here.

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A Great Holiday Recipe from Buz and Ned's Real Barbecue

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