Misc. — TENNESSEE BARBECUE SAUCE by dvdlee

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Misc. -- TENNESSEE BARBECUE SAUCE
Submitted by dvdlee on August 27, 2004 at 10:13 am

DESCRIPTION
Misc. -- TENNESSEE BARBECUE SAUCE

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
The problem with most barbecue sauces for chicken is that they contain either tomato or some kind of sugar (brown, molasses, cane, etc.) Either one of those ingredients burn easily over a grill or broiler. So you really cannot add the barbecue sauce until the chicken is almost completely cooked, and then your just adding a coating.

This sauce doesn't contain either tomato or sugar so you baste the chicken with it the entire time it cooks. It seems to penetrate the meat better than any brine or marinade and
goes so well with chicken. It has a lot of vinegar so it is savory and kind-of reminds me of the effect of Paul Bouces' famous Vinegar Chicken (which is another fantastic dish).

I got the basic recipe from my father -- who got it from a gentleman who was a professional barbecuer who was a member of the church we attended when I was small (1st grade). The church would have family barbecues in the summer where people would pay the costs of the meat and cooking expenses (charcoal, hickory wood, etc). and everyone would bring pot-luck dishes to round out the meal. I remember the barbecue pit where chickens were placed inside huge grillings racks that held 20 or 30 halfs, were turned and based with this sauce and then eaten outdoors -- and then we caught fireflies after dinner.

1 cup apple cider vinegar
1 scant tablespoon salt (can be reduced if on low-salt or per personal preference)
1/3 cup plain vegetable oil
1 tablespoon tabasco sauce (begin with 1 tablespoon, you can add an additional tablespoon if you really want, but its not suppose to be a "hot" barbecue sauce)
1 tablespoon Lee & Perrins Worcheshire sauce
1/8 teaspoon garlic powder

Mix everything together in a container with a lid and shake well until semi-emulsified. Light the charcoal and when coals are ready to grill spread them so that one side of the grill has more coals and is hotter than the other. (I don't have a gas grill, but I think you can have different cooking temps on different parts of the grill.)

Baste one side of chicken and place on grill basted side down. Baste top of chicken. Continue to turn and baste chicken every 5 - 7 minutes directly over the fire. (Use your kitchen timer and have a refreshing beverage while you hang around the chicken.) When the chicken is half-done (around 15 minutes, depending on how hot your grill is), place chicken on the cooler side and continue to turn, baste and cook until chicken is done. (Use a temp probe to make sure it is at least 165F!) After the final basting, turn the chicken and make sure all of the sauce is cooked, since the sauce (and brush) will be contaminated with the earlier potential raw chicken bacteria.

Quantity can be doubled, tripled or otherwise scaled up.

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