It’s hard to beat a weekend barbecue — relaxing with family and friends outdoors with mouth-watering aromas scenting the air. But instead of the usual burgers, steaks or ribs, why not try the other barbecue meat: economical and healthful chicken?

Granted, that may not sound too appetizing if your former grilled chicken experiences were tasteless and dry, so we talked with grilling expert Rodney Dyche, with the All American Barbecue team, to learn how he does it.

Mr. Dyche and his wife, Cecilia, of Easton, Mo. won the chicken category at the Apple Blossom barbecue contest in St. Joseph this spring and were the grand champions at the Harrah’s barbecue tournament in June. The first weekend in October, they will be competing in the prestigious American Royal Invitational in Kansas City. And they also are certified barbecue judges.

What is a good criteria for judging barbecue chicken?

A lot of the time it’s been cooked too hot, too fast or too long. You should be able to bite through the skin right where you take a bite. The whole skin should not come off.

How do you cook chicken for the barbecue contests?

You have to turn in six identical pieces to the judges, so we usually use thigh meat. There’s also more moisture to a thigh and it’s a little easier and more forgivable to cook. We put our own rub on it then put it in the smoker and spread on a little apple juice to get it golden brown. We cook it about an hour, then put it in a pan and put our barbecue sauce on top of it and let it simmer for another hour until it gets to 185 degrees. I don’t cook by time, I cook by temperature.

How do you keep the chicken from drying out?

When we put it in the pan, we cover it. We get the smoke flavor for the first hour, then when we put it in the pan with the sauce, we’re looking for the moisture.

Do you use wood or charcoal?

A. We use both. We like to use wild cherry wood on our chicken and ribs. I think it makes the meat a little sweeter.

Q. What kind of smoker do you have?

A. It’s a Spicewine (Spicewine Ironworks) I bought in Columbia, Mo. I won a Harley Davidson a couple of years ago, sold it and bought the smoker. I like the design and how it’s made. And I can’t fall of the smoker (laughs).

Q. How do you like to cook a whole chicken?

A. With a beer can. You can take a can of beer and either drink half or it or pour it out, although I can’t see anyone doing that. You cut the top off the beer can and leave it about half full and shove it up the cavity of the chicken. The beer steams the chicken inside and out and adds a lot of moisture. When it starts getting golden brown, I cover it up with foil. You can do the same thing with a can of Dr Pepper. It gives it a unique taste.

Q. What do you suggest serving with the chicken?

A. As an appetizer we like jalapenos stuffed with garden variety cream cheese and wrapped with bacon. You put it on the grill until the bacon is done. With the chicken, we like smoky potatoes. While the chicken is cooking, put some potatoes on there. Then chop them up and put a little butter on it. Then if you have some good ole garden variety tomatoes, that always tastes good with chicken.

Q. Any other advice for perfect chicken?

A. Never get in a hurry.

Lifestyles reporter Sylvia Anderson may be reached at sylviaanderson@npgco.com