Finger Lickin Knuckle Suckin Chin Drippin Good Bbq Sauce Food

CANDI'S FINGER LICKIN' SMOKIN' CHICKEN!

Steps:

• 1. Dice garlic and onion for brine. I use equal amounts of soy sauce and beef bullion (I get the 1.25qt bottle soy sauce and use the whole thing) about 5-10 dashes of tabasco (more if you like it spicier! place chicken in deep enough pan to cover in brine. cover with all brine ingredients. cover and refrigerate for 24 hours.
• 2. remove chicken from brine and rinse. The pieces will be darker because of the brine.
• 3. These directions are for charcoal/wood smoke, I do not use propane. spread coals out evenly after lit, place wood chips on them, pour brine into a heat safe bowl to sit on the grill with the chicken! Place all chicken on grill and close.
• 4. Use the brine in the smoker to mop/brush chicken with every 15-20 minutes. Turn chicken after 30 minutes and continue to smoke, mopping/brushing every 15-20 minutes. take chicken of grill after about an hour, let rest for about 10 minutes (if you can wait that long!) **REMEMBER- when done, smoked chicken will be pink because of the smoking process not because it is raw!**

FINGER-LICKIN' KNUCKLE-SUCKIN' CHIN-DRIPPIN' GOOD BBQ SAUCE

Steps:

• Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
• Hot pack into pint jars; seal with hot lids and rings.
• Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
• As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
• Store in a cool dark cellar or cupboard.
• NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!

GOOD BBQ SAUCE

Steps:

• Mix all ingredients and bring to a simmer.
• If you want to thin it, just add more vinegar.

FINGER-LICKIN'-GOOD SHRIMP

Steps:

• Cut a small slit on the back of each shrimp, not cutting all the way through. In a large resealable plastic bag, combine the salad dressing and orange juice; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels., Drain and discard marinade. Place a piece of cheese in the slit of each shrimp. Wrap bacon around shrimp; secure ends with toothpicks. , Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat with a drip pan. , Place shrimp over drip pan and grill, covered, over indirect medium heat or broil 4 in. from the heat for 3 minutes on each side or until shrimp turn pink.