SOUTHERN BBQ CHICKEN
Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.
Provided by rachelu
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 9h10m
Yield 5
Number Of Ingredients 10
Steps:
- Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
- Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
- Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 423.5 calories, Carbohydrate 18.2 g, Cholesterol 127.9 mg, Fat 21.3 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 5.2 g, Sodium 1527.8 mg, Sugar 14.9 g
DEEP SOUTH BARBECUE
I purchased a fresh pork picnic for the first time, very cheap 68 cents a pound, never thought of buying one before, smoked...yes not fresh. VERY few ideas on how to prepare them, just for pulled pork and so that's what I did, I used Gail2293 for the Barbecue Sauce(it was AWESOME!) recipe#132602. I found this recipe from cdkitchen.com
Provided by lets.eat
Categories Pork
Time P1DT40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place one of the sliced onions in the bottom of a large crock pot, than add the pork picnic roast on top of the onions. Add the whole cloves and water, top the pork with the other sliced onion. Cover and cook on low for overnight or for 8-12 hours.
- Remove meat from crock pot, drain and discard the cloves, you can save the onions to add with the barbecue sauce if you like (I did). Discard all the fat and bones, shred the meat as you replace it in the crock pot. Add barbecue sauce, and chopped onion, mix well. Cover and cook high 3-5 hours or low 8-12. Serve from the crock pot on large buns.
Nutrition Facts : Calories 617.5, Fat 46.5, SaturatedFat 16, Cholesterol 161, Sodium 461.9, Carbohydrate 8.5, Fiber 1, Sugar 3, Protein 38.9
DEEP SOUTH BARBECUE RIBS
This just might be the best BBQ ribs recipe for summer out there.
Provided by Southern Living Test Kitchen
Time 3h30m
Yield Serves 6
Number Of Ingredients 20
Steps:
- Combine all ingredients in a medium bowl or large zip-top plastic bag. (You will have about 1 ¼ cups dry rub.)
- Preheat oven to 350°F. Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each slab by slicing into it and pulling it off with a paper towel.
- Divide Southern Barbecue Dry Rub evenly between slabs, rubbing on both sides of each. Press gently to adhere. Place slabs, meaty side up, on a wire rack on an aluminum foil-lined baking sheet, and let stand at room temperature 30 minutes.
- Bake in preheated oven until meat begins to pull away from bones but is not yet tender, about 1 hour and 30 minutes.
- While the ribs are baking, make the Melting Pot BBQ Sauce. Heat a large (12-inch) cast-iron skillet over medium-high. Add tomatoes, and cook, stirring often, until skins begin to split and char, 5 to 7 minutes. Add onions and garlic, and cook, stirring often, 5 minutes. Add butter to pan, and cook until melted, about 1 minute. Add brown sugar; stir until combined. Cook, without stirring, until edges start to caramelize, 2 to 3 minutes. Stir in vinegar, mustard, Worcestershire, salt, and pepper; reduce heat to medium-low, and cook until tomatoes completely break down and mixture is slightly thickened, about 45 minutes.
- Remove from heat, and carefully transfer to a blender. Remove center piece of blender lid (to allow steam to escape); process on high until almost smooth, about 1 minute, stopping to scrape down sides as needed. Cool completely, about 30 minutes. (You will have about 1 quart of sauce.)
- After the initial 1 hour and 30 minutes in the oven, increase oven temperature to 450°F. (Do not remove ribs from oven.) Brush both sides of ribs with 1 cup Melting Pot BBQ Sauce. Bake until ribs are very tender and caramelized, 35 to 45 minutes, brushing with another cup barbecue sauce halfway through baking. Remove from oven, and let stand at least 10 minutes. Serve with remaining 2 cups barbecue sauce.
DOWN SOUTH PORK BARBECUE
Make and share this Down South Pork Barbecue recipe from Food.com.
Provided by Valerie in Florida
Categories Meat
Time 12h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place half the sliced onion in the bottom of the crockpot.
- Add meat, cloves and water.
- Add remaining sliced onion.
- Cover and cook overnight or 8-10 hours on LOW.
- Remove bone and fat from meat. Discard onions, cloves and water.
- Shred the meat and put it back in the pot.
- Add chopped onion and the BBQ sauce.
- Cook another 1-3 hours on HIGH or 4-8 hours on LOW, stirring several times.
- Serve on large buns. If your BBQ sauce has alot of sugar in it, stire more frequently to prevent burning.
Nutrition Facts : Calories 776, Fat 25.2, SaturatedFat 8.3, Cholesterol 285.8, Sodium 1323.9, Carbohydrate 27.4, Fiber 3.1, Sugar 9.7, Protein 103.3
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