OLD STYLE BBQ SAUCE
A thick, sticky sauce to slather onto anything edible. It cooks all night in the slow cooker. Stir once after it starts to simmer, enjoy...
Provided by FRNJRD
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 12h5m
Yield 12
Number Of Ingredients 9
Steps:
- In a slow cooker, combine ketchup, beer, onion, brown sugar, mustard, barbecue seasoning, vinegar, pepper, and garlic powder. Simmer on low setting for 12 hours or overnight.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 46.6 g, Fat 0.7 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 1543.5 mg, Sugar 42 g
OLD FASHIONED BBQ SAUCE
This is certainly a simple old fashioned recipe from the label of "Grandmas Molasses." It's the unsulfured original recipe molasses. Use to baste or marinate chicken, ribs, chops, burgers.
Provided by threeovens
Categories Low Protein
Time 10m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients.
Nutrition Facts : Calories 100.9, Fat 0.4, Sodium 475.3, Carbohydrate 25, Fiber 0.4, Sugar 19.3, Protein 0.9
GRANDMA'S CHOPPED BARBECUE
Provided by Sunny Anderson
Time 6h15m
Yield 16 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 250 degrees F.
- With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.
- In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.
- Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.
- Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste.
- In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away.
COLA BARBECUE SAUCE
Steps:
- Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.
- Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.
- Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this magic-thick, thin, and in-between. Concocting a signature sauce is compulsory in some barbecue circles. Start with this basic riff and play with variations to suit your style.
OLD-FASHIONED BBQ CHICKEN
Make and share this Old-Fashioned BBQ Chicken recipe from Food.com.
Provided by love4culinary
Categories Weeknight
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- whisk first 10 ingredients well in med bowl.
- Remove 1 1/2c of mix; cover& refrigerate.
- Place chicken in lg zip bag.
- Add rest of marinade, seal& toss to coat; Chill overnight, turning several times Oil grill rack; 4-5inches from heat.
- Prepare med.
- fire& place legs and thighs on for 10 mins& then add other pieces.
- Cover leaving vent open, cook turning often for 30-35 mins Internal temps should be 170 for breasts, 180 thighs, legs and wings.
- Heat sauce in fridge and brush each piece generously.
- Garnish with watercress.
Nutrition Facts : Calories 1026.2, Fat 61.1, SaturatedFat 17.2, Cholesterol 297.9, Sodium 1464, Carbohydrate 41.5, Fiber 1, Sugar 37.9, Protein 75.7
OLD-FASHIONED BARBECUE CHICKEN
Steps:
- Heat a smoker to 250˚F.
- Wash the chicken pieces thoroughly and pat them dry with paper towels. Apply the chicken rub all over the exposed areas of the chicken pieces. Place the seasoned chicken pieces in a deep aluminum baking pan, and place the pan in the smoker. Cook for 1 1/2 hours.
- Remove the wings, wrap them in aluminum foil, and keep them warm in an oven on the lowest setting. Return the rest of the chicken to the smoker and cook for an additional 1 1/2 hours, or until the internal temperature of the white meat reaches 165°F and the dark meat reaches 180°F.
- Remove the pan from the smoker. Allow the chicken to rest, uncovered, for 15 minutes. Then serve immediately.
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