Great Grilling Sauce

[=Mark]

I've recently come across one of my favorite BBQ sauces. I've been buying it

by the gallon! Its called Blues Hog Tennessee Red. It's thinner and more vinegary than most BBQ sauces, sort of a pumped up, spicier version of an Eastern North Carolina style sauce.

This is currently a fave of mine:

Take a bunch of chicken drumsticks and toss 'em on the grill. Turn while

cooking till they are about half done and the skin begins to crisp. Meanwhile,

fill a cheap 9 oz. disposable cup about halfway with warmed Tennessee Red.

Partially cooing the drumsticks makes it unlikely that you will spread any

bacteria while cooking, as well as preventing the sauce from burning.

Warming the sauce prevents it from cooling the chicken too much.

Each time you are going to turn the drumsticks, with tongs dip them into the

Blues Hog TR, lift and let drain for a moment and place back on the grill.

Keep doing this until they start to glaze and caramelize, turning and dunking

often enough to keep them from burning. When done, give 'em one last dunk

before putting on a serving plate. Let sit 3 to 5 minutes to let the heat

stabilize and the glaze to set a bit.

Chow down! This summer I've been using thick sliced heirloom tomato as a side

dish, not even salt or pepper. Eat with your hands, the tomato juice makes it

easier to lick the Tennesee Red off your fingers!

Edited August 30, 2007 by =Mark (log)

[Hahabogus]

I've recently come across one of my favorite BBQ sauces. I've been buying it

by the gallon! Its called Blues Hog Tennessee Red. It's thinner and more vinegary than most BBQ sauces, sort of a pumped up, spicier version of an Eastern North Carolina style sauce.

This is currently a fave of mine:

Take a bunch of chicken drumsticks and toss 'em on the grill. Turn while

cooking till they are about half done and the skin begins to crisp. Meanwhile,

fill a cheap 9 oz. disposable cup about halfway with warmed Tennessee Red.

Partially cooing the drumsticks makes it unlikely that you will spread any

bacteria while cooking, as well as preventing the sauce from burning.

Warming the sauce prevents it from cooling the chicken too much.

Each time you are going to turn the drumsticks, with tongs dip them into the

Blues Hog TR, lift and let drain for a moment and place back on the grill.

Keep doing this until they start to glaze and caramelize, turning and dunking

often enough to keep them from burning. When done, give 'em one last dunk

before putting on a serving plate. Let sit 3 to 5 minutes to let the heat

stabilize and the glaze to set a bit.

Chow down! This summer I've been using thick sliced heirloom tomato as a side

dish, not even salt or pepper. Eat with your hands, the tomato juice makes it

easier to lick the Tennesee Red off your fingers!

←

I make my own...this one is excellent on pork or chicken.

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Apple Butter Bbq Sauce

1 14 oz can hunts Italian tomato sauce.

1 cup apple butter

2 tbsp molasses

1 tbsp maggi sauce

1 tbsps franks hot sauce

1 tsp mustard powder

1 tbsp+ onion powder

2 tsp lemon juice

1 package slenda

1 liquid smoke; to taste

In a small pot stir together ingredients. Bring to just boiling remove from

heat. Adjust sweetness with apple cider Vinegar

Notes:

July 26 07

I used the juice and zest from 1 small lime instead of lemon juice.

Added 2 tbsps Apple Cider vinegar to correct sweetness...Think about not

adding splenda next time or at least taste test before you do.

greatly modified from a BH&G recipe

** Exported from Now You're Cooking! v5.82 **