Sous vide and grilled chicken with a Heinz & Franks Red Hot homemade bbq sauce.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen and made in partnership with FOH.
BBQ Sauce
INGREDIENTS
- 1/2 ea. Onion
- 20 ea. Garlic cloves
- 1/2 cup Franks Red Hot
- 1 cup Heinz ketchup
- 1 1/2 cups Water
- 1 ea. Bay leaf
- 1 tsp. Peppercorns
- 2 tbsp. Honey
METHOD
- Cook down in a pot until thickens and puree
Chicken Drumsticks
INGREDIENTS
- 12 ea. Drumsticks
- S & P
METHOD
- Season drumsticks with salt and pepper.
- Vac and cook sous vide at 160f for 1 hr.
- Finish on the grill and baste with BBQ sauce.
Served with grilled broccoli rabe.
