| 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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