Barbecue Sauce for Chicken

A simple, easy, homemade barbecue sauce that is delicious!

1/2 cup ketchup
1/3 cup molasses
1/4 cup yellow ballpark mustard
1 Tbsp. cider vinegar
1 tsp. Worcestershire sauce
1 tsp. soy sauce
6-8 pieces of chicken

Whisk all the ingredient together in a large bowl. Add your chicken pieces and turn to coat. Place in fridge to marinade or grill them now.

Spicy Ribs

I don’t know what it is – I LOVE tinkering with ribs and my family loves eating them.  All of you will be emailing me your thanks after one taste.  One year I made these for Easter and nobody missed the traditional ham.

6 lbs. spare ribs – (if using more, double rest of ingredients)
1 cup apple cider vinegar

Sauce (tone down the hot spices a bit if it seems too hot for you)

1 cup water
1 cup ketchup
1 cup chli sauce
1/4 cup firmly packed dark brown sugar
2 Tbs. Worcestershire sauce
1 Tbs. celery seed
1 tsp. garlic powder
1 tsp. ground mustard
1 tsp. hot pepper flakes
2 tsp. ground cayenne pepper
1/4 cup hot sauce

Get out a large pot and place the ribs into it (you will probably have to slice them into small slabs) then fill pot with cold water to cover.  Add 1 cup cider vinegar to the water, bring to a boil then cover slightly and simmer for one hour, stirring them once in a while.

Half-way through simmering time, preheat your oven to 325 degrees, and get ready 2 baking pans with at least 2″ sides; position your oven racks to accomodate these 2 pans. Now make the sauce. . .

Place all the sauce ingredients into a large bowl, whisk well to combine then spread half into each of pans.  When simmering is completed, using tongs, remove the ribs and divide between the 2 pans, turning ribs to coat completely in the sauce. Place in the oven – uncovered – for 30 minutes; turn the ribs, alternate pans in the oven, then cook 30 minutes longer.

Pass the napkins.

Grilled Corn on the Cob

A lot easier than you think and oh so tender and delicious!

However many ears of corn you want; I usually make 6-8

Peel back husks without removing them, get rid of all the silk, then pull the husks back over the corn (as best you can), place in a large bowl or a cooler, cover with cold water and place something on top to weight the corn down to keep it in the water.

Leave like that for at least one full hour. Drain the water then place the corn on a grill at medium heat.  Turn every five minutes for 15-20 minutes; it’ll be a bit charred and this is good. Pull off and toss out the husks, add butter, spices, etc., and enjoy.

Chicken Rub

You can have your oven do the work instead of the rotisserie spit on your grill. This is mouth-watering delicious and everybody, I mean everybody will love this!

1 or 2 whole chickens, about 4 lbs. each OR
1 large roasting chicken to cook in your oven
2 Tbsp. sugar
1 Tbsp. garlic salt
1 Tbsp. onion salt
1 tsp. celery salt
1/4 – 1/2 tsp. cayenne pepper
1/3 cup paprika
1/2 Tbsp. black pepper
About 2+ Tbsp. olive oil or extra virgin olive oil

Mix all the spices together then add the oil to form a paste. Take your time and really rub this all over and inside the chicken. Place in large plastic bags or on a tray, covered with foil, in the fridge for several hours.

When ready to cook:  Prepare your spit or preheat your oven to 350 degrees. Follow manufacturer’s directions for your grill or rotisserie machine or place chickens on a rack in a large roasting pan and cook until done which is about 20 minutes per pound, or until thickest part of the thigh registers 175 degrees.

Lemony Potato Salad

A different twist on the usual mayonnaise based salad. Be sure to use only freshly squeezed lemon juice, not the stuff in the bottle.

About 6-8 good sized potatoes
1 tsp. onion powder
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp. dill weed
1-2 tsp. sugar (taste)
1 tsp. kosher salt
1/2 tsp. ground black pepper

Peel (or, keep skins on if using the small, red potatoes) and dice potatoes into chunks about 1/2-inches then place in a large pot with cold water to cover. Bring to a boil, reduce to simmer and simmer about 12-15 minutes depending upon potatoes – check with a fork. Drain and place in a large bowl; sprinkle the onion powder over the potatoes and mix gently but well.

In a small bowl whisk together all the rest of the ingredients then pour over the potatoes, mix gently but well.

Barbecue Smokies

Ah, another easy slow cooker recipe.  Wow.

2 lbs. (or 2 14 oz. pkgs.) mini smoked sausages
28 oz. bottle barbecue sauce
1 1/4 cup water
3 Tbs. Worcestershire sauce
3 Tsb. steak sauce
1 tsp. garlic powder

Place everthing in your slow cooker, mix well, simmer for 6 hours.  Yes, that’s it.

Smoked Grilling Sauce

This is a tomato-based grilling sauce.

1 Tbsp. vegetable oil – (I use canola)
1 medium onion, diced
2 minced garlic cloves
1 cup canned tomato puree
3/4 cup cider vinegar
3/4 cup cold water
1/2 cup tomato paste
3 Tbsp. Worcestershire sauce
3 Tbsp. molasses
3 Tbsp. packed brown sugar
2 Tbsp. chili powder
1 Tbsp. regular yellow ballpark mustard
1 Tbsp. black pepper
1 Tbsp. liquid hickory smoke – (optional, but good)

In a medium sized saucepan that is non-reactive, warm the oil; add the onion and cook for 10 minutes, add the garlic and cook for 1 more minute. Mix in all the rest of the ingredients and turn the heat to low. Cook until it gets thicker, about 30 minutes.

Lemony-Garlic Chicken

Delicious fresh from the oven and just as delicious served cold.

8-12 pieces chicken, bone-in, skin on (whatever pieces you want)
1/2 cup extra virgin olive oil
1 head garlic, separated, peeled & sliced
2 Tbsp. dried parsley
2 tsp. dried tarragon
1/2 tsp. ground black pepper
2 lemons, sliced very thinly
2 Tbsp. coarse salt

Into a bowl large enough to hold all the chicken pieces, place the rinsed and patted dry chicken. In a separate smaller bowl, whisk/mix together all the other ingredients up to the salt then pour over the chicken and carefully mix and incorporate all around the chicken pieces. Cover and place in the fridge for four hours or overnight.

Preheat your oven to 425 degrees and take the bowl out of the fridge. Get 1 or 2 rimmed sheet pans ready with parchment paper or aluminum foil. Drain the chicken and place the pieces on the sheet pans and sprinkle each pan of chicken with 1 Tbsp. of the salt. Let sit for 30 minutes while oven preheats.

Cook for about 45 minutes or until done, alternating pans half way during cooking time. Serve fresh from the oven or cool, refrigerate and serve cold.

Grilled Steak

Simple, delicious and ready when you are.

1-1/2 lb. flank steak
2 Tbsp. steak seasoning (such as Montreal by McCormicks)
Juice from one lemon
2 Tbsp. minced garlic

Place all ingredients in a zip-lock type bag, place in fridge overnight or all day.  Preheat grill or bbq, remove steak from bag and discard juices and bag.  Grill to desired doneness, or about 10-15 min per side.

That’s it.