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Mike Mills Apple City BBQ Grilled Chicken


1 whole chicken, cut in half, or chicken pieces as desired Garlic salt Magic Dust 1/2 cup vegetable oil


Wash the chicken and brush with vegetable oil. Sprinkle it liberally with garlic salt and Magic Dust. Cook over indirect medium heat for 20 to 30 minutes or until an internal temperature of 180 degrees. Halfway through the cooking process, baste the chicken with a little oil and sprinkle with more Magic Dust. After you take the chicken off the grill, immediately mop it with Apple City Barbecue Sauce. Serves 2 to 4 Apple City Barbecue Sauce This award-winning sauce enhances just about any barbecue. Some barbecue sauce is very thick and just sits on top of the meat. This sauce is smooth and on the thin side, and it seeps down into the meat. 1 cup ketchup 2/3 cup seasoned rice vinegar 1/2 cup apple juice or cider 1/4 cup apple cider vinegar 1/2 cup packed brown sugar 1/4 cup soy sauce or Worcestershire sauce 2 teaspoons prepared yellow mustard 3/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/4 teaspoon cayenne 1/3 cup bacon bits, ground in a spice grinder 1/3 cup peeled and grated apple 1/3 cup grated onion 2 teaspoons grated green bell pepper Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks. Makes 3 cups Variation: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon. Be careful; a little cayenne goes a long way. Tips: Oil the meat, not the grill Sprinkling with garlic salt adds extra flavor and helps the skin crisp up Magic Dust adds great flavor. Use chicken with bones to help cook the inside faster and better. Cook the meat bone-side down. Don't cook over direct heat—the inside will be raw and the outside will be burned. Don't turn the meat and don't poke the meat with a fork. Use a little apple wood along with charcoal for extra flavor. Don't sauce the meat until right before you take it off the grill. The sugar in the sauce will burn. *THE SECRET INGREDIENT IS: "Magic Dust" 1/2 cup paprika 1/4 cup kosher salt, finely ground 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long. Mike's Comforting Bread Pudding 1 1/4 pounds dry ( to the point of crumbling) white bread, cut into 1/2-inch cubes (about 8 cups; see Note) 8 large eggs 3 tablespoons butter, melted 1 1/2 cups plus 1-teaspoon sugar 4 cups, in any combination, whole milk, half-half, and/or heavy cream 1-tablespoon vanilla extract 2 teaspoons ground cinnamon, divided Honey Butter, praline Sauce, or Lemon Sauce Preheat the oven to 350 degrees. Fill a 13x9-inch baking dish with the bread cubes-they should pile up in the dish. Whisk the eggs, butter, 1 1/2 cups sugar, milk, vanilla, and 1-teaspoon cinnamon in a large bowl until frosty. Pour the mixture over the bread and push the cubes down with your fingertips or the back of a large spoon. All of the cubes should be moist. You should see some of the liquid mixture around the inside edge of the pan. If you don't, add more milk, half-and-half, or cream. Mix 1 teaspoon cinnamon and 1 teaspoon sugar together and sprinkle over the top of the pudding. Bake for 1 to 1 1/2 hours or until golden brown on top and a knife inserted in the center comes out clean. Remove the pan from the oven and allow to sit for 5 minutes, then cut into squares and place in individual serving bowls. Serve with a healthy amount of Honey Butter, Pralines Sauce, or Lemon Sauce. Leftover bread pudding will keep in the refrigerator for up to 4 days. Microwave individual servings to reheat. Serves to 10-12 Note: If the bread isn't already dried, place the pieces of bread on a cookie sheet and dry them in a 200-degree oven for about 20 minutes. The bread shouldn't be browned or toasted, just dry. Judy Mills' From-Scratch Baked Beans 1 pound dried great northern beans 1 cup firmly packed brown sugar 4 to 6 slices bacon 1 tablespoon Worcestershire sauce 1/2 cup chopped onion 1 tablespoon yellow mustard (French's) 1 clove garlic, minced 1 teaspoon chili powder 2 cups ketchup (1 like Hunt's) 2 tablespoons Magic Dust (see pg. 67) 1/2 cup molasses Place the beans in a large saucepan and cover with salted water by 2 to 3 inches. Soak the beans overnight. The next day, drain and rinse the beans. Return the beans to the saucepan and cover with fresh water by about 4 inches. Bring to a boil, then lower the heat and Simmer for 1 to 1 1/2 hours or until the beans are tender but not bursting open. While the beans are cooking, mix ketchup, molasses, brown sugar, Worcestershire sauce, mustard, chili powder, and Magic Dust together in a large bowl. Preheat the oven to 350 degrees Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon. Drain the bacon on paper towels, crumble it, and set aside. Add the onion and garlic to the bacon drippings and cook over medium heat, stirring constantly, for 2 minutes. The onion should still be a little crunchy. Drain the beans, reserving 2 cups of bean water. Pour the beans and bean water into the bowl with the sauce. Add the bacon and onion and stir to combine well. Pour into 13 x 9 inch baking dish and bake for 1 hour or until bubbly. Will keep, for up to 1 week. © 2005 Mike Mills & Amy Mills Tunnicliffe from Peace, Love, & Barbecue (Rodale, May 2005)