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All-American Barbecue Sauce

All-American Barbecue Sauce


Makes 1 1/2 cups Servings

Ingredients

  • 1/4 cup apple cider vinegar
  • 2 tablespoons mild-flavored (light) molasses
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons English mustard powder
  • 1/4 teaspoon cayenne pepper

Recipe Preparation

  • Bring all ingredients to a boil in a large saucepan over medium heat. Reduce heat to low and simmer, stirring often, until sauce is thickened and begins to turn dark red, about 20 minutes. Let cool. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving (2 Tbsp.) contains: Calories (kcal) 50 Fat (g) .5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 1 Total Sugars (g) 10 Protein (g) 1 Sodium (mg) 240Reviews SectionAnonymousKankakee, IL04/12/20

Recipe Summary

  • 3 &ndash 3.5 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 3 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 clove garlic, minced
  • 1 cup Balsamic Barbecue Sauce

Place chicken in a large resealable plastic bag set in a shallow dish. For marinade, stir together lemon juice, oil, salt, pepper, and garlic. Pour over chicken seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.

Drain chicken, discarding marinade. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170°F for breast halves, 180°F for thighs and drumsticks), brushing with half of the Balsamic BBQ Sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken pieces on grill rack over burner that is off. Grill as above.)

To serve, pass the remaining Balsamic Barbecue Sauce with the chicken.

Nutrition Facts (All-American Chicken with Balsamic Barbecue Sauce)


This whole section of my website is dedicated to helping you find the best recipes and BBQ menu ideas country by country, culture by culture so you can pull together for one big themed cookout. So if America isn't where you want to be then there's plenty more to choose from.

Note:- Barbecue has been around since the dawn of time but American barbecue (the way we know it today) has really only been around since the late 1800's and early 1900's when the first barbecue restaurants started to pop up.

It was further popularized with the advent of the charcoal briquette and it's move into mass production by Henry Ford. It's hard to identify what, when or who developed into the staple that it is today but when you sink your teeth into moist juicy ribs smothered in sweet barbecue sauce it's not difficult to understand why.


All-American Barbecue Recipes

It wouldn't be an American summer get-together without grilled chicken brushed with our delicious homemade barbecue sauce.

It was 60 years ago at the Texas State Fair that Neil Fletcher invented the "corny dog," a sausage on a stick, dipped in corn-bread batter and fried. This oven-baked version is a treat for kids of all ages.

All the ingredients for this easy dip get pulsed in the food processor. Serve with cut-up veggies and/or sturdy potato chips.

Here's a new take on America's most popular cookie, combining semisweet and white chocolate chips for a delicious double-chocolate sensation.


Notes about this recipe

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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


Alabama

If there&rsquos one barbecue recipe that put Alabama in the grill world, it would be their Big Bob Gibson&rsquos White BBQ recipe.

It&rsquos a singular dish that uses half chickens that are heavily seasoned with pepper and salt &ndash nothing else if you want to follow the original recipe. After rubbing the salt and pepper on the chicken, set it aside.

Next, you&rsquoll create a sauce made of 1-quart mayonnaise, horseradish, ½ cup corn syrup, lemon juice, and ¾ quart white vinegar. If you love spicy food like me, add a ¼ tablespoon of cayenne pepper. Blend this well until you achieve a smooth consistency.

After that, you can start grilling the salt-and-pepper laced half chicken. Just when the chicken is about to cook, brush a portion of the sauce you just made. The remaining sauce can be used as a dip.

If you want to achieve the signature Alabama smoke flavor, use a hickory-fired pit. Anyway, a typical charcoal grill did the trick on my cooking.


  • 1/2 cup chili sauce
  • 1/2 cup finely chopped onion
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon hot pepper sauce
  1. Combine ingredients in a small saucepan simmer for 10 to 12 minutes or until thickened, stirring occasionally.

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All-American Barbecue Sauce

Our homemade barbecue sauce is great on everything! This easy, homemade All-American Barbecue sauce is quick to prepare and only requires a few pantry ingredients that you probably already have on hand.

Ingredients

  • 2 tbsp. butter
  • 1 large onion, finely chopped
  • 2 garlic cloves
  • 1 can chopped tomatoes
  • 1 cup ketchup-style chili sauce
  • ½ cup apple cider vinegar
  • ½ cup unsulfured molasses
  • 2 tbsp. spicy brown or Dijon mustard
  • 2 tbsp. Worcestershire sauce
  • Hot sauce to preferred taste

Directions

  1. Heat the butter in a heavy-bottomed medium saucepan over medium heat. Add the onion and cook until golden – about 8 minutes. Stir in the garlic and chopped tomatoes and cook for another 2 minutes.
  2. Add the chili sauce, vinegar, molasses, mustard, and Worcestershire sauce to the pan. Bring to a simmer and reduce heat to a medium-low. Stir frequently and continue to simmer until the sauce is slightly reduced – about 20 minutes.

Barbecue Sauce TIP: Wait to sauce your food until the last few minutes of grilling. Since most barbecue sauces have a good amount of sugar, the sauce is likely to burn when exposed to the heat of your grill.


When you buy Redneck Riviera 1776 BBQ Sauce, you'll join in the support of our heroes. The Folds of Honor Foundation provides educational support to the children and spouses of those that have fallen or have been disabled while serving our nation. Redneck Riviera is donating a portion of the proceeds from each purchase of 1776 BBQ Sauce directly to aid this mission.


Classic American Barbecue Sauce

For a perfectly smooth sauce, strain the onion and garlic bits out after cooking.

Make Ahead: The sauce can be refrigerated in an airtight container for up to 2 weeks.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-6 servings makes 3/4 cup

Ingredients
Related Recipes
Directions

Melt the butter in a saucepan over medium-high heat. Add the onion, allspice and cayenne pepper cook for about 2 minutes, stirring, until the onion has softened. Add the garlic and cook for about 1 minute, until fragrant.

Add the ketchup, mustard, brown sugar, cider vinegar, molasses, Worcestershire and liquid smoke. Once the mixture starts to bubble, reduce the heat to low and cook for about 10 minutes, until slightly reduced and thickened.


Watch the video: A History of American Barbecue