| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Bacon drippings |
| 1 | tb | Maple syrup |
| 1 | c | Chopped onion |
| 4 | Cloves (large) garlic; minced | |
| 1 | Bottle (44-oz) ketchup | |
| 1/4 | c | Cider vinegar |
| 1/4 | c | Dark molasses |
| 1/4 | c | Worcestershire sauce |
| 1/2 | c | Flat beer |
| 2 | tb | Dijon-style mustard |
| 1 | tb | Liquid smoke |
| 1 | ts | Pequin quebrado |
| 1 | ts | Frsh ground black pepper |
| 1 | tb | Minced pickled jalapenos |
| 2 | (3-lb) broiler-fryer chickens; cut for frying |
INSTRUCTIONS
To make barbecue sauce, melt bacon drippings in a heavy, 3-quart or larger pot. Add maple syrup, onion and garlic and cook 3 minutes. Add ketchup, vinegar, molasses, Worcestershire sauce, beer, mustard, liquid smoke, pequin and jalapenos. Stir well, cover & simmer 30 minutes. Meanwhile, preheat oven to 400. Place chicken pieces, skin side up, in 2 large, shallow roasting pans. Bake 30-40 minutes or until skin in parched, turn over, reduce oven to 350. Generously baste each piece with sauce, using 3 cups of sauce; bake 15 minutes longer. Turn; baste skin side with pan drippings and 1 cup more sauce. Bake 20 to 30 minutes longer, until sauce is glazed and tips of chicken are browned. Makes 8-12 servings. For really hot sauce, increase pequin up to 1 tablespoon and jalapenos up to 3 tablespoons! From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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