CHICKEN BARBECUE SAUCE
1/2 cup butter
1/4 cup lemon juice
2 T horseradish
2 T catsup
2 t salt
1 1/2 T worscestershire
3/4 t tabasco
2 1 1/2 - 2 pound chickens, split
Melt butter, add everything but the lemon juice and bring to a boil.
Remove from heat and add lemon juice. You can rewarm if needed, but don't boil.
Place chickens on grill and baste with sauce or bake in 350° oven.
SOUTH CAROLINA STYLE BARBECUE SAUCE
The Carolina story gets even more complicated when you consider South
Carolina. There, as in Georgia, yellow barbecue sauce, made with lots of
commercial mustard, is often the sauce of choice. We're not too crazy
about the flavor of French's mustard, but the following medium-thick,
yellow, authentic sauce does add delicious layers of flavors to the
mustardy core. We find it especially delicious with something quite
un-barbecue-like: grilled shrimp. Makes about 1 cup.
1 tablespoon vegetable oil
1/4 Cup minced onion
1 tablespoon minced garlic
1/3 cup commercial yellow mustard (like French's)
3 tablespoons ketchup
2 tablespoons light brown sugar
1/2 cup distilled white vinegar
1/4 cup water
2 teaspoons lemon juice
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 tablespoon coarse salt
1. Heat the vegetable oil over moderate heat. Add the onion and
garlic and cook for 5 minutes, or until slightly soft.
2. Add all the remaining ingredients, and simmer sauce, uncovered,
for 20 minutes. (The sauce will thicken slightly.)
This is a very traditional recipe from Argentina for BBQ
You need to put togheter:
6 or 7 clove garlic, chopped very fine
1/2 cup parsley, chopped
1/2 cup oregano
1/4 cup red dryed pepper (the italian type)
1 cup boiling water
1/2 cup white vineager
1/2 cup olive oil
salt to taste
black pepper to taste
you need to mix the ingredients in the above order and then (when it
cools) to put in a closed jar ( an empty mayonnaise pot is perfect for
that) and store in the refrigerator for at least 12 hrs.
Is perfect if you prepare the recipe one or two days before the BBQ !!
It can be stored in the Refrigerator for 10 or 15 days.
You can put on the meat or on the chicken before cooking (where the
flavor is stronger) or you can put the sauce on the meat after cooking
(the flavor became lighter)