Thrill of the Grill

[KYHeirloomer]

It’s getting to be grilling time. We all do hamburgers, and hot dogs, and ribs, and brisket, and pulled pork, and probably don't have to share recipes for them. I thought, though, it might be fun to share our favorite side dishes.

Here are some of mine:

Zesty Sauerkraut Relish

1 cup sugar
1 cup vinegar
2 tsp prepared mustard
½ tsp garlic powder
½ tsp black pepper
½ large red pepper
1 medium onion
½ cucumber

Heat the sugar and vinegar until sugar dissolves. Stir in the mustard, garlic and salt. Allow to cool.

Slice onion thinly in half moons. Cut pepper and cucumber into short julienne strips. Drain and squeeze kraut.

Mix vegetables in a large bowl. Add the vinegar mixture and combine well. Allow to stand in fridge at least four hours.

There are probably more recipes for slaw than any other single salad type. But this one is a big different:

Jicama Slaw

2-3 large oranges
½ cup red onion, minced
½ cup fresh cilantro, chopped
½ cup mayonnaise
2 tbls frozen OJ concentrate
1 tbls sugar
1 jalapeno or Serrano, minced
2 cups jicama, shredded
3 cups green cabbage, shredded

Grate orange peel; measure 1 tablespoon. Put in large bowl and set aside. Cut away remaining white pitch from oranges, working over a bowl to collect juices. Separate segments.* Set aside.

Add onion, cilantro, mayo, OJ, sugar and chili to orange zest. Add jicama and cabbage and stir to combine. Reserve several orange segments for garnish; cut rest in halve and stir into slaw. Transfer to a serving bowl and garnish with reserved segments, orange curls and cilantro.

*I actually go to the bother of cutting the oranges into supremes. But most folks won’t take that trouble.

One thing I hate about grilling is going to the trouble of preparing a great charcoal bed and then cooking only one item on it. So I’m always on the lookout for side dishes which can be made on the grill. Here are a couple:

Grilled Butter-Rum Pineapple

2 rip pineapples
¼ cup butter
1 tbls fresh ginger, minced
½ tsp nutmeg
¼ cup brown sugar
Zest of 1 lime
¼ cup lime juice
1 cup dark rum

Melt butter in medium saucepan. Add the rest of the ingredients except rum and cook over medium heat, 3-4 minutes. Stir in the rum, bring to low boil, and continue cooking for a few minutes to let the flavors blend. Remove from heat and strain out the ginger. Set aside.

Slice pineapples in half lengthwise, including the tops/leaves. Remove the cores. Carefully cut the fruit from the skin as much as you can with a sharp narrow knife, keeping the outer pineapple intact.

Slice the pineapples into ½ inch slices, being careful to not cut into the “bowls” formed by the skin. Pour some of the warm butter-rum sauce over the fruit.

Grill the pineapple bowls in a medium to medium-hot grill until fruit is hot and tender, 20-30 minutes, basting occasionally. The bowls can then sit on a warm spot on the grill until ready to use.

Grilled Garlic Potatoes

4 medium baking potatoes
8 garlic cloves
Fresh parsley sprigs
Fresh rosemary sprigs
2 tbls extra virgin olive oil
2 tbls butter
Additional butter
Salt & pepper

Scrub potatoes and peel if desired (I usually don’t). Slice potatoes in ¼” x ¼” x 2” strips. Peel garlic and slice.

Butter a large square of heavy duty foil. Place half the potatoes and half the garlic in center. Sprinkle with salt & pepper. Lay parsley and rosemary springs on top of potatoes. Drizzle with olive oil and dot with half the butter. Seal package. Repeat with remaining ingredients.

Place packet over hot grill. Let cook 15 minutes, turn pouch, cook another 15 minutes.

Years ago I had the great fortune to share some time with Tony Lia, formerly a chef at The Stinking Rose, a restaurant that specializes in garlic dishes. Tony taught me his marinade for grilled veggies. While this is particularly good with wild mushrooms (Tony was using it to feed Shiitakies to a crowd), it also works wonderfully with other veggies, such as summer squash, onions, even tomatoes. And it lends an incredible zip to grilled fruit, such as plums, necterines, and peaches.

Tony Lia’s Grilled Veggie Marinade

1 cup balsamic vinegar
2 tbls sugar
2 tbls chopped garlic
½ tsp black pepper
½ tsp paprika
½ cup olive oil
Fresh herbs to taste, chopped (I like parsley, basil, and tarragon for this, 2-3 tablespoons total after chopping)

Combine vinegar, sugar, garlic, pepper and paprika over low heat. Cook until reduce by half. Add the EVOO and fresh herbs.

Soak veggies 15-20 minutes. Lay out on grill. Cook until done, turning as necessary, and basting with marinade.

[Jafo232]

I myself love cooking summer squash on the grill. I just hit it with some EVOO, and salt and pepper and grill about 2-3 minutes on each side. Delicious!

[shipscook]

KY, that slaw looks really, really good. Love jicama and it is popular with my crews too. Since I often have little or no help I like sides that can be served room temp such as roasted veggies, especially asparagus, broccoli, or cauliflower. Also have a roasted root veggie salad that rocks.
Here is another, I use frozen petite whole green beans-- from Ina Garten--
The more garlic
flavor you can get into the oil the better, I put quite a few extra cloves in the oil to munch as I prep the rest of the dinner!!

Broccoli with Garlic and Soy Sauce

1 head garlic, peeled (about 16 cloves)
1 cup good olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
4 stalks broccoli, cut into florets (8 cups
of florets)
2 tablespoons soy sauce

Put the garlic cloves and oil in a small
heavy-bottomed saucepan. Bring to a boil
and cook uncovered over low heat for 10 to
15 minutes, until the garlic is browned and
tender. Turn off the heat and add the red
pepper flakes and 1/2 teaspoon salt.
Immediately pour into a heat-proof
container to stop the cooking. Allow to
cool to room temperature. For the salad,
blanch the broccoli florets in a large pot
of boiling salted water for 2 to 3 minutes,
until crisp-tender. Drain well and immerse
immediately into a large bowl of ice water
until the broccoli is cooled. This process
stops the cooking and sets the bright green
color. Drain well. In a large bowl, toss
the broccoli with 1/2 teaspoon salt, 1/4
cup of the oil used to cook the garlic, the
soy sauce, and 8 or more cloves of cooked
garlic. Taste for seasonings and serve cold
or at room temperature.

enjoy, Nan

[Cook Chatty Cathy]

These sound sooooo delicious, that grilled butter rum pineapple Oh my goodness I can not wait, hey KYH I see a theme here...me and pineapple You post 'em I'll cook 'em! I even considered moving to Hawaii at one point in my life because of my great love for pineapple!
I do grilled potatoes almost exactly like you do! And the asparagus go on the grill even if we are not grilling out, I just love them the best cooked that way! Also like Jafo the squash as well. Nan your salad sounds terrific! I am going away this weekend to South Alabama and I will try impressing the family with some of these new found recipes you guys have shared!
Thanks, Cathy

[jglass]

Can't wait to try these.

[Cook Chatty Cathy]

I really did not mention my 2 favirite side dishes to make for a BBQ get-together they are simply: Potato Salad and Baked Beans!!!

[KYHeirloomer]

Cathy, Cathy, Cathy,

At last count there were four thousand, six hundred and ninety seven versions of potato salad. And at least half that number of baked beans.

So which recipes for those are your faves?

[Cook Chatty Cathy]

Baked Beans

1 lg. can Van Camp's Baked Beans
1/4 sm onion diced
2 tbsp ketchup
1 tbsp mustard
2 tbsp brown sugar
3 slices of bacon

Mix all ing. together (except bacon) pour into a glass baking dish, place bacon strips on top of beans and place into a 350 degree oven for 30-45 min.'s

Potato Salad

I do not know exact amounts on the ing. as the amounts change as I determine size bowl of salad I need to make.

Potatoes washed, peeled, diced, bioled and drained
Mayonnaise
Mustard
Pickle Relish
Green and Black olive slices
Green Onion chopped
Celery chopped
Season Salt of choice
Ground Black Pepper
Hard Boiled Eggs diced

I place all ing. into a large mixing bowl and combine well and serve well chilled. I make mine soupy at first as the mayo. seems to absorb into the potatoes upon standing. I do not care for dry potato salad!

[Mama Mangia]

I grill all year 'round. I have several electric grills for indoor (snowbelt) cooking - but of course - I love good old fashioned charcoal cooking!!!!

Basting is a great technique for adding lots of flavor to meat dishes. Use it in conjunction with spice rubs and marinades, or all by itself on those busy nights when you don't have lots of advance preparation time.
Basting sauces are brushed onto meat while it is cooking. It is usually best to apply sauces only during the last 10 to 20 minutes of cooking, especially if the sauce is tomato-based or contains sugar. This prevents over-browning.

Basting Sauce #1

Melt 1 tablespoon butter in fry pan.
Add 1 small chopped onion and saute. Stir in 1/4 cup minced celery, 1/2 cup water, 3/4 cup catsup, 1 tablespoon lemon juice, 2 tablespoons Worcestershire and 1/3 cup brown sugar.
Cook about 10 minutes over medium heat.

Basting Sauce #2

In small saucepan, mix together 1/4 cup soy sauce, 2 tablespoons prepared mustard, 2 tablespoons brown sugar and 2 tablespoons vinegar.
Bring to a boil.

Basting Sauce #3

In small saucepan, mix together 1/2 cup lemon juice, 1/4 cup cooking oil, 1 clove garlic (minced), 1 teaspoon paprika and 1 teaspoon pepper.
Bring to a boil. Remove from heat and stir in 1 tablespoon honey.



Vinegar Based BBQ Sauce (Eastern Carolina Sauce)

"This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat."
recipe yield: 1 1/4 cups.


1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar


In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.

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Eastern North Carolina Barbeque Sauce


"This piquant and spicy vinegar-based sauce, popular in Eastern North Carolina, is not for lightweights! It's great for all meats, but best on pork."
recipe yield: 2 quarts.



2 quarts cider vinegar
1/4 cup salt
2 tablespoons cayenne pepper
3 tablespoons red pepper flakes
1 cup light brown sugar
1 tablespoon hot pepper sauce



In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.

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Carolina BBQ Pork Sauce

"In North Carolina, barbeque sauce is made with a vinegar base and ground red pepper. Pork is the meat of choice."
recipe yield: 4 cups.


2 cups distilled white vinegar
2/3 cup ketchup
1 cup water
1 tablespoon white sugar
salt and pepper to taste
1 teaspoon crushed red pepper
1 teaspoon red pepper flakes

In a sauce pan, combine vinegar, ketchup, water and sugar. Season with salt, black pepper, cayenne pepper and red pepper flakes. Bring to a boil, reduce heat and simmer until sugar is dissolved.

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North Carolina-Style Pulled Pork

"This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite."


1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked



In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.

Prepare a grill for indirect heat.

Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.

Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.

In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.
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Best Carolina BBQ Meat Sauce

1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste


In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.

Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

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Barbeque Sauce - (Vinegar based)

"This is a good homemade barbecue sauce for whatever meat you decide to grill."
recipe yield: 2 cups.



6 tablespoons lemon juice
1/2 cup cider vinegar
1 tablespoon brown sugar
1/4 cup Worcestershire sauce
1 cup ketchup
1/2 teaspoon mustard powder


In a small saucepan over low heat, combine the lemon juice, vinegar, brown sugar, Worcestershire sauce, ketchup and mustard powder and stir well. Simmer for 10 minutes, remove from heat and allow to cool.

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Barbeque Sauce

"Grilled chicken never tasted as good as it will when you drown it in this wonderfully simple tangy sauce."
recipe yield: 5 cups.


1 quart apple cider vinegar
1/2 cup margarine
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1/2 cup ketchup
1/4 cup brown sugar
salt and pepper to taste



In a large saucepan, mix together apple cider vinegar, margarine, cayenne pepper, Worcestershire sauce, ketchup, brown sugar, salt and pepper. Bring to a boil. Reduce heat and simmer 1 hour.

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Georgia Barbeque Sauce



"Great on chicken with onions wrapped in tin foil!"
recipe yield: 2 cups.


1 cup distilled white vinegar
1/2 tablespoon mustard powder
1 tablespoon ground black pepper
1 tablespoon ground red pepper
1 tablespoon salt
1 tablespoon white sugar
2 tablespoons butter
1 (6 ounce) can tomato paste


Combine the vinegar, mustard, black pepper, red pepper, salt, white sugar, and butter in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Stir in the tomato paste until well blended. Allow to cool.



MEMPHIS STYLE BBQ SAUCE


Bar-B-Que Sauce

"This is an easy to make Bar-B-Que sauce using ingredients most people have at home."

recipe yield: 1 cup. I double this one!!


1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt

In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.






to be continued...........

[Mama Mangia]

and here is the rest -

Barbeque Sauce
recipe yield: 2 cups.



2 tablespoons fresh lemon juice
1 onion, peeled and sliced
1/4 cup distilled white vinegar
1/2 cup water
2 tablespoons brown sugar
1 tablespoon prepared mustard
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke flavoring


In a medium saucepan, mix lemon juice, onion, distilled white vinegar, water, brown sugar, prepared mustard, ground black pepper, salt, cayenne pepper and vegetable oil. Bring to a boil, then simmer uncovered 20 minutes.
Stir ketchup, Worcestershire sauce and liquid smoke flavoring into the mixture. Return to boil, then remove from heat. Refrigerate until ready for use.


DOWNHOME Made BBQ Sauce


recipe yield: 2 cups.



2 tablespoons butter, melted
2 tablespoons chopped onion
1 tablespoon chopped green bell pepper
1 cup water
1 cup ketchup
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon celery seed
2 tablespoons brown sugar
2 teaspoons lemon juice



In a medium nonporous bowl, combine the butter or margarine, onion, green bell pepper, water, ketchup, mustard powder, salt, celery seed, brown sugar and lemon juice. Mix well and use on your choice of meat.
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KANSAS CITY STYLE BBQ SAUCES



recipe yield: 2 1/2 cups.


1 cup ketchup
1 tablespoon Worcestershire sauce
1 cup molasses
2 tablespoons brown sugar
1/4 cup chopped onion
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 tablespoons lemon juice
1 (5.5 ounce) can tomato juice
2 tablespoons liquid smoke flavoring



In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.


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Bubba's Best BBQ Sauce


recipe yield: 3 cups.


1 cup cola-flavored carbonated beverage
1 cup canned tomato sauce
1 (6 ounce) can tomato paste
1/4 cup butter
1/2 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup cider vinegar
2 1/2 teaspoons balsamic vinegar
1 1/2 tablespoons steak sauce
1 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon dried savory
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon hot pepper sauce


In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.
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Sweet Barbeque Sauce

recipe yield: 3 quarts.


1 (28 ounce) bottle ketchup
1 (12 ounce) bottle chile sauce
1/3 cup prepared mustard
1 tablespoon ground dry mustard
1 1/2 cups packed brown sugar
2 tablespoons coarsely ground black pepper
1 1/2 cups white wine vinegar
1 dash hot pepper sauce
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 (12 fluid ounce) can or bottle beer
1 cup lemon juice
3 cloves garlic, peeled and crushed


In a large bowl, mix ketchup, chile sauce, prepared mustard, ground dry mustard, brown sugar, black pepper, white wine vinegar, hot pepper sauce, Worcestershire sauce, soy sauce, vegetable oil, beer and lemon juice. Cover and refrigerate until use. Approximately 1 hour before use, mix in the garlic. Apply generously to desired meats during the final minutes of cooking.


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Papa John's Bar-B-Q Sauce

recipe yield: 5 cups.




4 slices bacon, diced
1 large finely chopped onion
3 teaspoons soy sauce
3 cloves garlic, minced
3 (10.75 ounce) cans tomato puree
1/8 cup corn syrup
1/2 cup molasses
1/4 cup packed brown sugar
1/4 teaspoon liquid smoke flavoring
1 tablespoon chili powder
2 tablespoons dry mustard
2 teaspoons paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 bay leaf
1 1/2 teaspoons salt


In a large saucepan brown bacon until crispy and discard excess grease. Add onions and cook for a few minutes until wilted.
Combine soy sauce, garlic, tomato puree, corn syrup, molasses, brown sugar and liquid smoke. Add to bacon and onion in the saucepan. Season with chili powder, mustard, paprika, cayenne, ground cloves, bay leaf and salt. Bring to a boil, reduce heat and simmer for 45 minutes to 1 hour.
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TEXAS BBQ SAUCES:

BBQ Sauce


recipe yield: 1 1/2 cups.



1/4 cup cider vinegar
1/2 cup ketchup
1/2 cup water
3 tablespoons white sugar
1 teaspoon salt
1 teaspoon chili powder


In a medium bowl or bottle, combine the vinegar, ketchup, water, sugar, salt and chili powder. Mix well and store in the refrigerator until ready for use.
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Texas Chili Beef Slices

recipe yield: 6 servings.

2 pounds round steak
1 teaspoon meat tenderizer
1 onion, chopped
2 cloves garlic, minced
2 tablespoons distilled white vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 (8 ounce) can tomato sauce
1 lemon, sliced
2 tablespoons brown sugar
1/2 teaspoon mustard powder
1/4 teaspoon hot pepper sauce



Sprinkle meat with meat tenderizer. Place in a shallow glass baking dish large enough to accommodate the meat. Mix together onion, garlic, vinegar, oil, Worcestershire sauce, and chili powder, and pour over steak. Marinate for 2 or more hours in the refrigerator.

Preheat grill for medium-low heat.

Brush grate with oil. Transfer steak to grill, reserving marinade. Cook, covered, for 30 to 40 minutes, or to your desired degree of doneness, turning once. Allow steak to rest for a few minutes off the heat
.
While meat is cooking prepare sauce. Combine reserved marinade, tomato sauce, lemon slices, brown sugar, mustard powder, and hot sauce in a medium saucepan. Simmer for 10 minutes over medium low heat.
Slice meat across the grain. Spoon sauce over steak, and serve.

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Brisket with BBQ Sauce

This recipe for BBQ brisket is so tender and absolutely delicious.
recipe yield: 8 to 10.


4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt

1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste


Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

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ALABAMA BBQ SAUCES:


White BBQ Sauce

recipe yield: 3 cups.


2 cups mayonnaise
2 tablespoons ground black pepper
2 tablespoons salt
6 tablespoons lemon juice
6 tablespoons distilled white vinegar
4 tablespoons white sugar


In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce!
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White Barbecue Sauce




recipe yield: 1 cup.


1/2 cup cider vinegar
1/4 cup water
3/4 teaspoon ground black pepper
2 tablespoons white sugar
1/2 cup mayonnaise

In a small nonporous bowl, combine the vinegar, water, ground black pepper, sugar and mayonnaise and mix well. Use on your favorite meat.