eastern-style barbeque sauce/marinade
(1 rating)
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I titled this "Eastern-style" barbeque sauce because since I left New York State, and moved West I can't find anyone who knows any style BBQ sauce other than tomato- based ones and I have yet to find any commercial BBQ sauce I like;not even Jack Daniel Brand, and I love JD Whiskey. Sorry but I only like barbequed Chicken made with this sauce. There is a very popular chicken barbeque Restaurant back home that uses this Sauce The story I heard is that Cornell University developed it in their School of food management. This sauce is very good for grilling pork chops also;
(1 rating)
yield
3 -4
prep time
20 Min
cook time
10 Min
Ingredients For eastern-style barbeque sauce/marinade
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1 c"heart- heathy "cooking oil[ i personally use canola oil.]
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2 Tbspseasoned salt
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1 tspgarlic powder
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1/4 tspwhite pepper
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1 lgegg, beaten
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12 ozfavorite beer light or dark[ i prefer killian's red.] warm/flat
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3=4 lbwholechicken cut into pieces
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1/2 cwhite vinegar
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2 Tbsppoultry seasoning
How To Make eastern-style barbeque sauce/marinade
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1Put all ingredients except chicken into medium sauce pan. Stir with wire whisk to thoroughly combine. Gradually heat sauce to a simmer and simmer for 10 minutes. Set aside and let sauce cool.
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2Place chicken pieces into a seal able plastic bag. Pour enough sauce into bag with chicken so chicken is totally covered.Place bag with chicken & sauce into medium glass dish and put into fridge. Refrigerate over night, taking out of fridge 10 minutes before placing chicken on grill.
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3Grill chicken pieces for 45 ,minutes to 1 hour,turning frequently and basting WITH SAUCE OFTEN DURING GRILLING. Watch for flare-ups. To reduce grilling time, parboil chicken pieces 20 minutes before marinating overnight. When chicken is fully cooked, remove from grill. Serve with favorite cook-out sides[mustard potato salad is my favorite.] and enjoy!!! Discard LEFT-OVER sauce.
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