LPT 321: Meat Science (1+1)

BARBECUE CHICKEN

• It is a type of direct flame cooking of whole or cut-up chicken or turkey.
• For this purpose either a barbecue oven or wooden logs lit on open floor in the garden are used, as a source of heat.
• Sometimes a grilling oven can also be used.

Barbecue Sauce

• Medium sized dressed chicken or large broiler or turkey’s legs and breast portion can be used for barbecuing.
• Ready-made barbecuing sauce must be thick enough, to apply freely over the carcass surface.

Sl.No.	Ingredients	Quantity
1.	Turkey , guinea fowl, chicken meat	1 Kg.
2.	Vegetable oil/butter	50 ml
3.	Table salt	30 g
4.	Red chilli powder	25 g
5.	Garlic paste	25 g
6.	Ginger paste	25 g
7.	Black pepper powder	25 g
8.	Turmeric powder	15 g
9.	Aniseed /cumin seed powder	10 g
10.	Onion paste	100 g
11.	Tomato paste	100 g
12.	Jaggery	50 g
13.	Sunset yellow (Rasbaperry red colour)	2 g
14.	Monosodium glutamate	2 g
15.	Cinnamon bark powder	2 g
16.	Sodium nitrate	1 g
17.	Soya sauce	100 ml

• Apply the sauce on the inner and outer surface of the carcass with the help of a brush or hand and leave it to penetrate into the carcass for about an hour.
• Tie the pieces together to a stainless steel rod and hang it over the open fire or over the barbecue oven.

Barbecuing

• Heat the carcass for 10-15 minutes.
• Take the half cooked carcass from the oven, apply some butter and apply again a second coat of barbecue sauce, as done during the first time.
• Place it again over the fire for a few more minutes.
• Rotate to change the position of the carcass for the uniform cooking, until it is fully cooked.
• Garnish and serve it with tomato ketch-up and vegetable salads.