Nelsons Port A Pit Barbecue Sauce Food
NELSON'S PORT-A-PIT BARBECUE SAUCE
This copycat BBQ sauce has a classic mix of tangy and sweet ingredients. Use it for basting, dipping, whatever you need.
Time 5m
Yield 2.5 cups
Number Of Ingredients 7
Steps:
- Combine the vinegar, ketchup, brown sugar, and salt in a non-reactive (glass or plastic) bowl. Mix well until the sugar is dissolved. Stir in the hot sauce, crushed red pepper, and black pepper. Mix well. Use immediately or store in an airtight container in the refrigerator for up to 10 days.
Nutrition Facts :
PORT-A-PITT BBQ CHICKEN (COPYCAT RECIPE)
Here in Northern Indiana, they have fund raisers where this chicken is sold. It is slow cooked in a large covered grill (about the size of a small travel trailer) where it is constantly moving from the grilling section to a dipping section and back. This makes it fall-apart tender and a spectacular flavor. Edited to add: Since the sauce makes a lot and I end up throwing so much of it away, I've been making up LOTS of chicken for freezing. I have been taking 2 or 3 whole chickens, cutting them in half; then baking the halves in the sauce (may need to bake in batches). When cool, I freeze in freezer bags dividing up the remaining sauce among the bags. When ready to eat, thaw and grill with the thawed marinade.
Provided by Claudia Dawn
Categories Chicken
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Pour over chicken in large roasting pan. Cover with aluminum foil.
- Bake in 325 degree oven 30 to 45 minutes.
- Grill chicken until browned (about 15 minutes) dipping in marinade several times.
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