Monday, July 13, 2009

A Quest for BBQ Sauce...

Since the warmer weather has been here we have grilled more often these days. Who doesn't love the taste of something hot off the grill. It just has such a great taste and really feels healthier for you then it should be.

Mike's obsession with the grill is to create his own spice rub to go on our chicken mostly. With the ones that he had made we have had some tasty chicken. I will have to ask where he got the recipe and edit this post with it. At the beginning of this season we ran out of the Brook's House of BBQ Grilling Rub which started this rub quest. You can of course order it online but I think we might need to take a trip to the restaurant soon.

In the recent EveryDay Food magazine I got it had a recipe for Classic Barbeque Sauce which I made. I wasn't completely happy with it because to me it tasted to much like tomato/ketchup like. We ended up adding more vinegar to it but to me it still tasted ok. Mike liked it and I think he would like me to make it again.

I found another recipe for barbecue sauce in the Everyday Food cookbook I have and tried that out last week. I thought it was super yummy and came out great. The only thing that would prevent me from saying this would be my standard bbq sauce is that it is on the sweet side.

Barbecued Chicken
Great Food Fast

1 teaspoon hot sauce
1/3 cup cider vinegar
1/2 cup light brown sugar
1/4 cup molasses
3 tablespoons Dijon mustard
3 garlic cloves, minced
1/2 cup ketchup
1 cut up chicken (3 pounds)
1 tablespoon vegetable oil, plus more for grill
Coarse salt and fresh ground pepper

1) Heat a grill to medium. Simmer the hot sauce, vinegar, brown sugar, molasses, mustard, garlic, and ketchup in a small saucepan over medium heat until reduced to about 1 1/3 cups, 5 to 7 minutes.

2) In a large bowl, toss the chicken with the vegetable oil season with salt and pepper.

3) Lightly oil the grates ; place the chicken on the grill. Cover the grill, cook turning frequently until the chicken registers 165 degrees on an instant-read thermometer. 10 to 15 minutes. Uncover the grill; continue cooking, basting frequently with the sauce, until the chicken is glazed thoroughly, 3 to 4 minutes more. Serve with the remaining sauce.

Next sauce I am going to try is from America's Test kitchen cookbook The Best Recipes. I think I will try it next week so we don't get sick of eating bbq chicken.

1 comment:

noblecita said...

Worchestershire sauce--add that to the mix. I know what you mean about sauces getting too sweet or too ketchup-y and I think the Worchestershire sauce helps pull away from that without swinging it to the too vinegary side.


Related Posts with Thumbnails