I have given a review of Koss Sauce on my blog. I like it for several reasons. It is a small market product. I have conversed with the owners on social media and they are great people. It is less sugar/tomato based than most barbecue sauces which means it glazes better. All of these are great reasons to be interested in it. However, the only reason I continue to use it is that it tastes great.
I love its complex flavour profile. So, when I was having company over, I decided to use it as a glaze on the main course, a nice spatchcocked chicken.
I spatchcocked the bird. No, this isn’t some strange religious ceremony sacrificing a chicken. It is taking the backbone and breastbone from a chicken so that it lays flat and allows it to cook more evenly. If you go to my post on Rosemary Chicken, there is a video that shows the process.
I rubbed some of my Creole Seasonings over the surface of the bird and under the skin on the thighs and breasts. You can work your finger carefully under the edge of the skin and move your way in. You could substitute any rub or seasoning mix you like.
I preheated my Louisiana Grills Smoker to 350 F and put the chicken on with the skin side up. I smoked it until the internal temperature of the thickest part of the breast was 160 F, about 1 hour 20 minutes. You could also do this in an oven or on a gas grill over indirect heat.
I brushed Koss Sauce generously over the surface of the chicken and cooked for 20 to 30 minutes more. Make sure the internal temperature of the thickest part of the breast is over 165 F. You can use any barbecue sauce you like but keep an eye on it as most commercial sauces can burn if you aren’t careful.
I brought the chicken inside and let it rest for 10 minutes. I cut the bird into pieces by cutting the wings off, then the thighs. I cut the breast into two halves and cut each breast halve into two pieces.
Make sure you put some Koss Sauce on the table to use directly on the chicken. One of my buddies kept reaching for more sauce.
This is a great glazing sauce for chicken and really adds a nice twang as a sauce on the table. The only down side is now I have to get Koss Sauce for my friends!
The Old Fat Guy
- 1.5 kg (3 pound) chicken, spatchcocked (backbone and chest bone cut out so the chicken lays flat)
- 20 ml (4 teaspoons) Creole Seasonings or your favourite rub for chicken.
- 125 ml (1/2 cup) Koss Sauce or your favourite barbecue sauce
- Koss Sauce on the table for a sauce.
- Rub some of the Creole seasonings under the skin of the breasts and thighs and the rest over the skin.
- Smoke at 350 F until the internal temperature of the thickest part of the breast is 160 F (about 1 hour and 20 minutes). You could also do this in an oven or in a gas grill over indirect heat.
- Brush Koss Sauce over the surface of the bird and cook for 20 to 30 minutes longer.
- Make sure the internal temperature of the thickest part of the breast is over 165 F.
- Let the chicken rest for 10 minutes and then cut into serving sections.
- Serve with sauce on the table as a condiment.