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June 28, 2018 BBQ Chicken sauce
Post by John Rancke
The 4th of July is next Thursday. Burgers, hot dogs, chips, etc. You know the drill! How about BBQ chicken on the grill? And forget the Sweet Baby Rays BBQ sauce in the bottle or any of those Kraft choices.
Try an old Lumberton, NC favorite that I have used since I was exposed to it by Dr. Joe Alexander back in the 60s. Bunky got it from him after a neighborhood cookout on the corner of 10th and Walnut Streets when he grilled chicken quarters on huge pig cookers and then finished them off with his sauce.
White/Yellow BBQ Chicken Sauce
Melt 2/3 cup of butter
Combine and stir til smooth
1 teaspoon of salt
2 tablespoons of Flour
2 tablespoons of Sugar
add 2/3 cup of chicken stock
2 tablespoons of Worcestershire
1 &1/2 tablespoon of lemon juice
¼ tablespoon of Tabasco
½ cup of vinegar
Stir until mixed and hot on the stove
Cook chicken on grill until almost done. Brush on sauce and continue to turn chicken with multiple coatings of sauce. Sauce liberally and allow the flames to kiss the sauce lightly giving it a very slight singe.
That’s it. Simple. No Catsup or Ketchup either.
And if you will promise to never ever refer to grilling out as “Let’s BBQ something” I will give you a bonus recipe for Carolina Hot Dog Chili!!
BBQ is not a verb, never has been, I don’t care what Websters might say. It’s a noun or an adjective. That’s it!!
CAROLINA HOT DOG CHILI
Yield: About 1 quart
1 1/4 pounds ground beef
1 large onion (about 1 cup chopped)
1 (6-ounce) can tomato paste
1/2 cup ketchup
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1 teaspoon cider or white vinegar
1 teaspoon salt
1/4 teaspoon black pepper (optional)
1. Place beef, onion and 2 cups water in Dutch oven or soup pot over high heat. Bring to boil. Reduce heat to medium and stir to begin breaking up meat.
2. Add tomato paste, ketchup, chili powder, Worcestershire, vinegar, salt and pepper, if using. Stir well until tomato paste and ketchup are dissolved and meat is mostly broken up.
3. Simmer another 15 minutes, stirring about every 5 minutes, about 15 minutes. As chili thickens, you may need to reduce the heat to medium-low or low so it doesn’t stick.
4. Refrigerate, covered, up to 2 days, or freeze in small freezer bags for up to 6 months. Thaw or reheat in microwave, stirring often.
Happy July 4th coming up. Remember to steam or grill your hot dog and burger buns. Don’t waste carbs on a plain bun straight out of the package. That is downright “Most Tuuuuurible” conduct.