You hear a lot about brining these days. Whether it’s pork chops or the Thanksgiving birds, people are beginning to see the benefits of a little salt and sugar solution. Tyler Florence’s Ultimate Barbecued Chicken is no exception. Coupled with his barbecue sauce, poultry’s never had it so good. The key is to use bone-in pieces, which help to retain a lot of the meat’s moisture.
Consider a versatile but zesty Chenin Blanc like Raats Chenin Blanc 2009 to marry the smokiness of the barbecue sauce. As we recently saw with our McDonald’s food pairing experiment, Chenin Blanc really excelled in highlighting anything with bacon as an ingredient!