Port A Pitt Bbq Chicken Copycat Recipes

PORT-A-PITT BBQ CHICKEN (COPYCAT RECIPE)

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.

IF YOU HAVEN'T TASTED PORT-A-PIT CHICKEN YOU'RE SERIOUSLY MISSING OUT

Steps:

• In a small sauce pan, melt butter over low heat and add Worcestershire, onion powder and lemon juice. Stir to combine. Bring to a boil and reduce heat back to medium low. Simmer for 10 minutes. Reserve a small dish of sauce for serving and allow chicken to come to room temp. Spray with cooking spray and season liberally with grill seasoning, salt and pepper on both sides. Sear chicken over high heat for 3 minutes on each side, then reduce heat to low. Cook chicken for 45 minutes, turning every 7-10 minutes, basting with sauce with each turn. Cook until internal temp is 165 and serve with extra sauce if desired.

BALTIMORE PIT BEEF WITH TIGER SAUCE

Steps:

• Sauce: whisk all ingredients together.
• Beef: combine all seasonings. Pat meat dry with paper towels and rub evenly over beef. Cover with saran wrap and let stand at room temp for at least 1 hour or refrigerated for up to 24 hours. (If refrigerated, let stand at room temp 1 hour before grilling). Before cooking, unwrap meat and rub with oil.
• Charcoal grill: Open bottom grill vents completely. Light a large chimney started filled with charcoal briquettes (100 briquettes; 6 quarts). When coals are hot, pour in an even layer over 1/2 grill, leaving other 1/2 empty. Set cooking grate in place, cover and heat grill until hot.
• Gas grill: turn all burners to high, cover and heat until hot.
• Clean and oil cooking grate. Place meat on the hotter part of the grill. Cook, (covered if using gas), turning often, until evenly blackened on all sides and the center of meat is 95-100 degrees (med rare); 30 minutes.
• Transfer meat to a cutting board, tent with foil and let rest 30 minutes. Cut roast in 1/2 lengthwise, then slice against the grain as thinly as possible. Divide sliced meat equally among Kaiser rolls, top with onion and Tiger Sauce and serve.