Yield: 8 Servings
Measure | Ingredient |
---|---|
¼ cup | Bacon drippings |
1 tablespoon | Maple syrup |
1 cup | Chopped onion |
4 \N | Cloves (large) garlic; minced |
1 \N | Bottle (44-oz) ketchup |
¼ cup | Cider vinegar |
¼ cup | Dark molasses |
¼ cup | Worcestershire sauce |
½ cup | Flat beer |
2 tablespoons | Dijon-style mustard |
1 tablespoon | Liquid smoke |
1 teaspoon | Pequin quebrado |
1 teaspoon | Frsh ground black pepper |
1 tablespoon | Minced pickled jalapenos |
2 \N | (3-lb) broiler-fryer chickens; cut for frying |
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, .