Ingredients

1 whole chicken (3-4 pounds) cut into quarters
1 tablespoon vegetable oil
Salt
Black pepper
Dried thyme, to taste
Crushed red bell pepper flakes, to taste
3 cups barbeque sauce
Country Greens-Cornbread Pan Stuffing, recipe follows
Peach-Jalapeno Chutney, recipe follows

Instructions

Make sure the whole
chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil
and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.

A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed
clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken
quarters skin side down. The process now is to render as much grease from the skin without
burning the skin or causing the grease to flare-up on the fire and burn the skin. Take
your time and be attentive to what is on the grill.

At this point, add water soaked hickory chips (a small handful at a time) to the edge of
the fire. This will start the smoking process. Seal in the smoke with a lid or the top of
the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8
to 10 minutes. If the smoke dies down, add another handful of hickory chips.

Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking
evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't
be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent
burning in 1 area of the grill.

Remove barbequed chicken from grill to a platter and serve family style with bowls of
Country Greens-Cornbread Pan Stuffing and Peach-Jalapeno Chutney. You may find 1 whole
chicken is just not enough to satisfy "A Big Texas Appetite." Country
Greens-Cornbread Pan Stuffing:
For the Greens:
4 pounds fresh collard greens
1 smoked ham hock
8 cups chicken stock, plus 2 to 3 cups more, if needed
1 large onion, peeled and kept whole
2 dried red chiles
1 teaspoon cracked black pepper
Salt
Pepper vinegar, to taste

For the cornbread:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 extra large eggs, lightly beaten
1/4 cup unsalted butter, melted (or melted bacon grease) Greens:
To prepare the collard greens, pick through the greens, discarding any large stems and
brown or yellow leaves. Wash thoroughly to remove all grit. With a knife, cut the greens
into bite-sized pieces.

Place the ham hock, onion, chiles and pepper in a large pot over medium-high heat and add
enough stock to cover by 1-inch. Bring to a boil. Then reduce the heat to medium-low,
cover and simmer for 45 minutes.

Add the greens in 4 batches, stirring each batch down until wilted and submerged in the
liquid. If needed, add more stock to keep the greens covered by 1-inch. Increase the heat,
to medium and simmer, 40 to 60 minutes. The length of cooking time depends on the age of
the greens; the older the greens, the longer it takes to tenderize them. The liquid
(potlikker) should be reduced by 3/4. Remove the ham hock, pull the meat from bones and
cut into medium dice. Add back to greens. Remove onion, chop fine and add back to greens.
Season with pepper vinegar. Combine with the cornbread and keep warm!

Cornbread:
Preheat oven to 425 degrees F.
Grease a 10-inch cast iron skillet and place in oven.

Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs and butter. Stir
with a few rapid strokes until dry ingredients are just moistened.

Pour batter into hot pan. Place in the oven and bake for 20 to 25 minutes or until edges

are light brown and bread is firm. Remove from oven and let cool. With a knife cut
cornbread into 1-inch dice. Peach-Jalapeno Chutney:
5 ripe peaches
1 tablespoon finely diced ginger
1 tablespoon sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice Peel and pit all peaches. Medium dice 3 peaches, place
in a bowl and set aside.

Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger,
sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring
occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and
cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set
aside.