Barbecue Chicken | Bob's Grill

Barbecue

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Posted by admin | Posted in Bob's Corner | Posted on 25-01-2010

Tags: barbecue chicken, barbecue ribs, barbecue sauce, barbecue sauce recipe, barbecue university, bbq, cooking, food, recipe, recipes

Barbecue

My singles group is having a “best barbecue” contest at our next cook-out! Can you recommend a recipe?

It doesn’t matter if we make brisket, ribs or what but it must be barbecued and, honestly, I usually just get barbecue sauce out of the bottle. However, this is a challenge. I need a really good recipe. Anyone got any recipes or know a great website?

I make my own barbecue sauce in the crock pot…

You need these ingredients to start:

1 cup of molasses(this is super sticky, so just eyeball it out of the jar rather than measuring it)
1 cup of ketchup
2 tablespoons of chopped or minced garlic from the jar
1 Tbsp. of Dijon mustard(more or less to taste)
1/2 tbsp. of worchestire sauce
A dash or two of hot sauce depending on how spicy you like things
1/4 cup of chicken broth or stock(from cooked chicken or the can)
1/2 tsp of black pepper or crushed red pepper if you like things spicier
A dash of salt

For later:
Brown sugar
Pineapple rum or crushed pineapple

Put the first set ofingredients into the crock pot on low, the sauce may be somewhat thin at this stage but it will thicken as you add other ingredients later. Allow to heat for an hour or so, then add several teaspoons of brown sugar and a small amount of pineapple rum or crushed pineapple. Repeat this process several times throughout the day, adding more worchestire, garlic(I use A LOT of this) or hot sauce to balance the sweet with the spicy. Keep tasting the sauce with every “seasoning”, keeping the flavor balance. You will be surprised how much brown sugar you can put in the sauce. Gradually cooking the sauce at a low heat and layering the flavors really makes the sauce blend together. I can cook a barbecue sauce for 4-8 hours in the slow cooker, just make sure you stir it often so it doesn’t burn or stick to the sides. You can easily double or triple the recipe depending on how much sauce you need. I get so many compliments on the barbecue sauce, it’s great on ribs or chicken or a pulled porkloin roast.