Shenandoah Valley Barbecue Recipes
SHENANDOAH VALLEY STYLE BARBECUE CHICKEN
Categories Chicken Backyard BBQ Grill/Barbecue
Number Of Ingredients 11
Steps:
- Combine all marinade ingredients in a zip-top bag. Reserve 1/2 cup marinade.
- Add chicken, massaging liquid into the meat. Refrigerate 4 to 8 hours.
- Soak 1 cup of hickory chips in water at least one hour.
- Let chicken stand in the marinade at room temperature one hour.
- Drain the chips and place in a the smoker over indirect heat (place in the front of the grill). Use the other burners to heat the grill to 450-500 degrees. When smoking, turn off the middle burner. Place the chicken, skin-side up over indirect heat. Maintain temperature at 375-400. Baste and turn the chicken as necessary, 30-40 minutes. End with the chicken skin-side down to brown the skin. For crispier skin, cook the chicken over direct heat 3-5 minutes. Internal temperature 165.
- Source: Washington Post 8/28/16
SHENANDOAH VALLEY BARBECUE
Make and share this Shenandoah Valley Barbecue recipe from Food.com.
Provided by BrendaM
Categories Pork
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut roast into large chunks.
- Place in a 3-quart or larger slow cooker.
- Combine onion, ketchup, sugar, mustard, chili powder, Worcestershire sauce, vinegar and pepper; mix well.
- Pour over roast and cook on low 8 hours.
- Remove pork from cooker and shred.
- Spoon back into cooker and mix well with sauce.
- Serve immediately.
Nutrition Facts : Calories 443.1, Fat 18.4, SaturatedFat 6.5, Cholesterol 162.4, Sodium 566.8, Carbohydrate 12.2, Fiber 0.5, Sugar 10.1, Protein 55
VIRGINIA BARBECUE CHICKEN
Summer Saturdays in Virginia are filled with the smell of this chicken. It is the chicken that all the churches, boy scouts and other organizations fix for fund raisers. It is one of our favorite ways to grill chicken legs or halves. It works really well to grill the chicken and then eat later cold too. Great for a picnic!
Provided by Marg CaymanDesigns
Categories Chicken
Time 40m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients, except chicken. (I've found a hand blender helps keep it from separating as much.)
- Use a small amount to marinade about 5-10 chicken halves or 12-20 drumsticks for a couple hours or over night.
- Grill over very medium coals until pieces test done, basting often.
- It works best if you use a grilling pit and allow it to slow cook for a couple hours.
Nutrition Facts : Calories 202.8, Fat 21.9, SaturatedFat 2.9, Sodium 466.2, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 0.2
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