September 8, 2011

Barbecue Sauce

Last week we butchered a few of our roosters.  I had no clue until a Facebook reader clued me in to the fact that we couldn't cook them until they've rested in the refrigerator for a day or two or the meat will be a bit tough.  (Thank you Mindy!)  I read her comment too late.  The first five roosters were already done in the roaster.  *sigh* So...we have a bit of tough meat on our hands.  I looked up some sauce recipes and came up with my own concoction.  The family enjoyed the sauce.  The chewy chicken meat was another issue.  Most of us found it palatable, but a few (the younger ones) said their jaw hurt.  Oh my!  So...here's the recipe...chewy chicken omitted.  *wink*
 
 
 
Barbecue Sauce

1 1/2 cups ketchup
1/4 cup dijon mustard
1 T. onion powder
1/4 c. lemon juice
2 T. Apple Cider Vinegar
1 T. Worcestershire
1 T. brown sugar
1/2 c. water
2 T. Mrs. Dash Chicken Grilling Blend


Mix all ingredients in a sauce pan over medium-high heat.   Bring to a boil and turn down to low-medium heat for about 10 minutes.  Stirring occasionally.  Pour over cooked chicken, pork or beef in a crock pot and cook on low for 4-6 hours.  Makes enough to pour over about 3 pounds of cooked meat, so you'll want to use a small crock pot.

2 comments:

Amy M said...

Now you got me thinking. We just started buying whole chickens from a small family farm in our county. We picked up our first batch of 8 and froze them the same day they were butchered. Does that I mean after they thaw I should let them sit out an extra day or two before I cook them or is freezing them enough?

Carmen said...

I think (from what I've read) that they should be fine defrosting and then cooking. : )

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