Baked Barbecued Chicken
1/4 cup margarine or butter (1/2 stick)
2 1/2 pounds cut-up broiler-fryer chicken (2 1/2 to
3-pounds)
1 cup ketchup
1/2 cup water
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon salt
1 medium onion — finely chopped (about 1/2 cup)
1 clove garlic — finely chopped
Heat oven to 375ş. Heat margarine in rectangular pan, 13 × 9 × 2 inches,
in oven. Place chicken in margarine, turning to coat. Arrange skin side
down in pan. Bake uncovered 30 minutes.
Mix remaining ingredients in 1-quart saucepan. Heat to boiling; remove
from heat. Drain fat from chicken. Bake uncovered until thickest pieces
are done and juices of chicken run clear, about 30 minutes longer.
Per serving: 400 Calories (kcal); 27g Total Fat; (60% calories from fat); 25g Protein; 14g Carbohydrate; 96mg Cholesterol; 857mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates
NOTES : Grilled Barbecue Chicken: Cover and grill chicken, bone sides
down, 4 to 5 inches from medium coals, 25 minutes. Prepare sauce
as directed. Turn chicken. Grill until thickest pieces are done,
turning and brushing frequently with sauce, 30 to 40 minutes.
Barbecued Ribs
4 1/2 pounds pork spareribs
Spicy Barbecue Sauce — (recipe follows)
SPICY BARBECUE SAUCE
1/3 cup margarine or butter
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
Dash ground red pepper (cayenne)
Heat the oven to 325ş.
Using a sharp knife or kitchen scissors, cut the ribs into 6 serving
pieces. Place the ribs, meaty sides up, in the roasting pan.
Bake uncovered 1 hour. While the ribs are baking, prepare Spicy Barbecue
Sauce.
Coat the ribs liberally with sauce, using a pastry brush. Turn ribs with
tongs, and brush the other side. Bake uncovered about 45 minutes longer,
brushing frequently with sauce, until tender.
SPICY BARBECUE SAUCE:
Heat all ingredients in the saucepan over medium heat, stirring
frequently, until margarine is melted. Or microwave all ingredients in a
1-cup microwavable measuring cup on high about 30 seconds or until
margarine is melted.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“1:45″
Per serving: 634 Calories (kcal); 51g Total Fat; (72% calories from fat); 41g Protein; 2g Carbohydrate; 125mg Cholesterol; 269mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : To serve sauce with ribs, heat any remaining sauce to boiling, stirring constantly. Continue boiling 1 minute, stirring constantly.
Serve with Creamy Coleslaw (see recipe) and crusty rolls from your favorite bakery.
NOTES : Essential Equipment: shallow roasting pan (about 13 × 9-inch
rectangle); 1-quart saucepan or 1 cup microwavable measuring cup
Country-Style Saucy Ribs: Use 3 pounds pork country-style ribs.
Cut the ribs into 6 serving pieces. Place in 13 × 9-inch
rectangular pan. Cover with aluminum foil and bake at 325ş for 2
hours; drain. Pour Spicy Barbecue Sauce over the ribs. Bake
uncovered about 30 minutes longer or until tender.
TURKEY BARBECUE
2 to 3 lb. turkey fillets
2 green peppers
1 teaspoon. celery salt
Dash of pepper
2 teaspoon. chopped onion
18 ounce thick barbecue sauce
Prepare turkey fillets with dash of pepper across tops. Bake in 350 degree oven for 1 hour covered.
Uncover for desired darker color. Prepare chopped green peppers, onions. Mix barbecue sauce, celery salt, (thin with water if needed) in 5 quart slow cooker/Crock Pot, set on high. Add green peppers and onions. Allow to heat while turkey is baking. Chop turkey (as desired in small tomedium chunks) and add to slow cooker/Crock Pot. Simmer for 2 to 3 hours, or turn to low and cook for 4 to 6 hours. Serve on fresh rolls.
Serves 4 to 6.
BARBEQUED PORK
1/4 cup Soy sauce
2 tablespoons Dry red wine
1 tablespoon Brown sugar
1 tablespoon Honey
2 teaspoons Red food coloring — optional
1/2 teaspoonGround cinnamon
1 Green onion — cut in half
1 Clove of garlic — crushed
2 Whole pork tenderloins — (about 12 oz each)
Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan. Bake in preheated 350F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes. Remove pork from oven; cool. Cut into diagonal slices. This is very nice served with green onion curls.
Makes about 8 appetizer size servings
EASY BARBECUE CHICKEN
1 pkg. dry onion soup mix
1 sm. bottle Russian dressing (the pink kind)
1 (8-10 oz.) jar apricot preserves
Pour over skinned chicken pieces. Bake at 350 degrees for 1 1/2 hours.
BAR-B-QUE CHICKEN
Chicken, boiled, skinned, boned, & chopped
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
Sweetener to taste
1/4 c. vinegar
Dash of garlic powder
Pinch of oregano
Mix all ingredients, excluding chicken, to make the sauce. Mix chicken and as much sauce as you like. Simmer and eat on bread or without.
BAR-B-Q SAUCE
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
1/4 c. vinegar
Garlic powder to taste
1/2 tsp. paprika
1 tsp. Worcestershire sauce
Sweetener, salt, & pepper to taste
Combine, bring to a boil then lower heat and simmer until thick as you desire.
BAR-B-Q MEATBALLS
1 lb. ground chuck
1/2 c. liquid skimmed milk
1 med. onion, chopped
Salt & pepper to taste
1/2 c. diet catsup
1 tbsp. minced green peppers
1 tsp. prepared mustard
1 tbsp. vinegar
1 tbsp. minced onion
1 1/2 tbsp. Worcestershire sauce
2 packs Sweet & Low
Mix chuck, milk, onion, salt & pepper. Make into balls. Broil until brown (approximately 15 minutes). Sauce: Mix catsup, green pepper, mustard, and vinegar. Add minced onion, Worcestershire sauce, & Sweet’N Low. Pour over meat balls. Cook covered for 15 minutes at 400 degrees.
GRILLED TURKEY TENDERLOIN
1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger
In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals, 8-10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center - do not over cook. Serve in 1/4 inch thick slices in toasted buns.
Yields 4 servings.
Barbecue Chicken
2 servings
PREP TIME 5 Min
COOK TIME 35 Min
READY IN 40 Min
INGREDIENTS
* 1 1/2 tablespoons olive oil
* 1/4 cup diced onion
* 2 cloves garlic, minced
* 5 tablespoons ketchup
* 3 tablespoons honey
* 3 tablespoons brown sugar
* 2 tablespoons apple cider vinegar
* 1 tablespoon Worcestershire sauce
* salt and pepper to taste
* 2 skinless, boneless chicken breast halves
DIRECTIONS
1. Preheat grill for medium-high heat.
2. Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
3. Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
Bubba Tom’s Eastern North Carolina Style Barbeque
1 5-8 pound Boston Butt Pork Roast — smoked
1 mason jar Apple Cider Vinegar
4 tablespoons Cayenne Pepper Flakes
8 bulbs garlic
—–PAN SAUCE—–
12 ounces Apple Cider Vinegar
2 tablespoons Cayenne Pepper Flakes
1 tablespoon salt
2 cups water
While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole hog Eastern North Carolina barbeque, this is a right close backyard approximation for those of us who find themselves exiled in distant, heathen regions of barbeque heresy.
First, get yourself some pork shoulders or Boston Butt roasts, as many as your smoker will hold comfortably. I use a Brinkmann Professional Pit Smoker with an offset firebox, but you can do this with a vertical Brinkmann water smoker as well. The key is providing a moist, smoky, indirect heat for a long period of time.
What I do is put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then I add wood (generally oak, since hickory is scarce up here)–two parts wet (soaked) wood to one part dry–regulate the dampers, and put the shoulders or butts, fat side up, in the cooking chamber. Beneath the meat I put a drip pan half-filled with apple cider vinegar. You must keep the heat between 180-260 degrees throughout the smoking process; the optimum range is 220-240 degrees. Normally, I’ll add apple wood to the firebox as well, and I always add between 5-7 whole heads of garlic during the process. Keep the firebox fed and a good smoke going for between 8 to 10 hours. Do not open the cooking chamber to baste the meat–the only time you open the cooking chamber is when the temperature spikes above 260 degrees, and you open it only long enough to bring the temperature back in the proper range. By the time the smoking period is finished, the outside of the pork will have a golden amber to dark brown crust.
Now, take the meat and put it in a covered Dutch oven. If it’s too dark outside to continue, preheat your indoor stoves’ oven to just under 300 degrees; otherwise, just raise the temperature in the cooking chamber a like amount. Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water. Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so.
When the meat is done, let it cool a bit.
NOTE: If you’re too tired, you can stop here for the day–cover ‘em up, put them in the fridge, and warm ‘em up the next morning and continue the procedure]. While it’s cooling, fill some 16 ounce bottles with apple cider vinegar, adding about a teaspoon of red pepper flakes to each one (I use Grolsch beer bottles with those pull-down caps, any excuse for buying good beer…). When the pork has cooled enough to handle (I use latex gloves) pull it into thumb-sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan (I use a Number 10 size cast iron skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour it into the pan. Add about 12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it. Remove from heat, and congratulate yourself–you’ve just made a fine batch of Eastern North Carolina Style Barbeque.
Grilled Pizza
6 Ounces pizza dough (recipe included)
1/4 Cup virgin olive oil for brushing and drizzlin
1/2 Teaspoon fresh garlic — minced
1/2 Cup fontina — shred, loose pack
2 Tablespoons Pecorino-Romano Cheese — freshly grated
6 Tablespoons canned tomatoes in heavy puree — chopped
8 basil leaves
–The Pizza Crust– 1 env active dry yeast — (2 1/2 teaspoons)
1 c warm water
pinch sugar 2 1/4 tsp kosher salt
1/4 c johnnycake meal <
1/4 c fine ground white corn meal
3 tbsp whole wheat flour
1 tbsp virgin olive oil
2 1/2 c unbleached white flour — more as needed
=20 FOR THE PIZZA CRUST:
Dissolve the yeast in warm water with sugar. After 5 minutes, stir in the salt, johnnycake meal, wheat flour and oil. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
Empty the dough onto a floured board, and knead it for several minutes, adding enough flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let the dough rise in a warm place, away from drafts until double in bulk, 1 1/2 to 2= hours.
Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If the dough is sticky, knead in a bit more flour. Dough should be very soft however.
TO ASSEMBLE AND GRILL THE PIZZA:
Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip. You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza. Finally, drizzle the pizza with 1/2 tablespoon olive oil.
Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes. Serve at once topped with the basil leaves and additional olive oil if desired.=20
NOTE: There are several traps and difficulties that with experience you will overcome. To start, be careful not to stretch the dough so thinly that holes appear. Don’t despair however if small holes do appear. Though you cannot repair them, you can work around them. To avoid flare-ups, do not drizzle any of the oil into the holes.
When you are lifting the dough off the cookie sheet, it will invariably stretch; do not try to compensate for this by moving your hands apart. Work as close to the grill as possible so the dough is without support for a minimum amount of time. If after 8 minutes the cheese has not melted and the topping is not bubbling, either you have been too cautious in your approach to the coals, or you have used too much cheese and topping ingredients. A longer time on the grill will only dry out the pizza and toughen it. The ideal crust should be both chewy and crisp. Do not be timid about the preparation of this pizza. From start to finish, the bold act will reward you with a first rate pizza.