Welcome to the Buckwheat Hollow Farm blog! Each of our social media outlets gives you a taste of different aspects of our farming adventures. If you’re farming yourself and are interested in how we renovated our coop, check out our YouTube videos. If you want day-to-day updates with some laughter thrown in, check out our Facebook, Instagram, and YouTube short feeds. If you’re a customer interested in how we use the products we raise…you’re in the right place. We plan to use this outlet to mainly share our family’s favorite recipes and the stories behind them.
If you’ve found our website through our other forms of social media, you probably realize that we are pretty low-key, down to earth folks that enjoy raising, selling, and eating high-quality, pasture-raised meats. We strive to be open and honest with you about how our farm operates and what we’re producing, and we plan to operate this blog in the same way. These are tried and true recipes we’ve made ourselves, and the photos are typically from our kitchen with zero filters, unless otherwise noted.
We also understand that sometimes, you don’t have time to read about our great grandma “Mama Harris” who made the most amazing fried chicken; you just really need that recipe to get dinner on the table. So, with the exception of what you’re reading now, we plan to share our recipes first and our stories after. (And now you know we’re not that great at marketing either.) Without further ado, we hope you enjoy our “Best BBQ Chicken.”
Best BBQ Chicken
- ¼ cup sugar
- ¼ cup brown sugar
- 2 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp pepper
- 1 tsp salt
- 1 cup cornstarch
- Oil
- Chicken Legs/Wings
- BBQ Sauce to taste
- Combine first six ingredients to make a general BBQ seasoning; add in cornstarch.
- Drizzle oil over chicken, and then coat with the spice/cornstarch mixture.
- Grill at 350°- 400° over indirect heat, flipping every 5 minutes (est. 30 min total).
- When the meat reaches an internal temperature of 155°, baste with sauce.
- Flip the meat, baste the other side, and remove when an internal temperature of 165° is reached. (Watch closely, BBQ sauce burns quickly.)
Tip: If cooking skinless breasts, leave out the cornstarch; this is used to help crisp the skin.
Once everything is measured out, I dump them in recycled rub tin we were gifted years ago, and shake it up.
When we’re grilling a skin-on cut, like our whole wings or drumsticks, I add in corn starch to help the skin crisp nicely. (Sometimes I forget, and we sprinkle it on after the rub. That works too.)
Bon Appetite!
Notes and Anecdotes:
- Often I make a double or triple batch of the rub in a large bowl and store whatever is left in the lidded tin for another day. (It also makes a great gift!)
- The rub is delicious on other meats as well; though, we haven’t tried it with goat yet.
Reviews
Best I’ve had!
This chicken is so juicy and tender! The texture is perfect! The grilled flavor with the bbq sauce compliments an already yummy chicken! Give me more!!