BBQ Sauce

This recipe for BBQ Sauce was sent to us by a friend of Trevors, Joe Demeule(senior chief SS US Navy retired). Thank you so much for your addition to our blog. We had a lot of fun reading your recipe and are looking forward to trying it out.

East meets West NC BBQ. Please read the whole recipe before starting. It will make sense. This recipe is for one whole chicken cleaned and cut up.


Ingredients


1 shole chicken, cut up and cleaned
1 1/2 cups apple cider vinegar
1 tablespoon white sugar
1 tablespoon brown sugar
1/2 cup ketchup
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
1/4 tsp crushed red pepper
Lawry's season salt (Ancient Chinese Secret)


Directions

Heat vinegar (EAST) and sugars to boiling, remove from heat, strong odor is normal, (sugars act as a binding agent) add ketchup (WEST), salt, pepper, cayenne and crushed red pepper, whisk well till blended. Set aside to cool. Can keep in fridge for a long time. I put mine in an empty ketchup bottle.

Take chicken pieces and rub generously with salt, the nitrates in the salt soften the chicken. Cover and place in fridge for a minimum of four hours, longer is good but too long (24 hours) and chicken falls apart when cooking. Add half the sauce to the chicken about an hour before grilling to marinate it.

I use a Weber grill, 20 pieces of charcol each on the left and right side of the grill, ignite and start at the flame till eyes hurt, and flame subsides, coals should be very hot. This is when you start consuming beer. Place chicken pieces over hot coals and cook till charred, yes charred. (Smoke will make the neighbours drool) then move the chicken to the centre of the grill and use indirect heat and lid to continue the cooking process. Have more beer. Continue flipping chicken so you don't char it too much in one place or until you have no hair left on hands. Now this is important cook chicken till halfway done. Have a beer and cool off you're halfway there.

Best part. Pur the half done chicken in a roasting pan and pour in the rest of the sauce and cover with foil. Place in a pre-heated 350 degree oven and cook till done, this will soften the charred skin. Done equals 365 degrees. Serve the sauce in the bottom of the pan with the chicken, it's so good you will wet yourself, drizzle it over the finished product. Have more beer. Enjoy