Terrific Made-from-Scratch BBQ Sauce
I love cooking from scratch! I can make something using everyday ingredients I have on hand, without going to the grocery store to buy it! Also, I know what’s in it–so no unpronounceable chemical ingredients are added.
I recently cooked up a great quantity of chicken leg quarters to make my own broth. and then tried to think how in creation I was going to use up all that dark chicken meat. I’m not a huge fan of dark chicken meat, so I wanted something spicy enough to cover up the stronger flavor. I’ve sometimes made chili using dark meat chicken. But it’s too hot for chili right now. Then it came to me…a BBQ Chicken Sandwich! I chopped the chicken meat into itsy-bitsy pieces and tossed it into this barbeque sauce. It was absolutely delicious on my homemade hamburger buns!
I used my recipe for Overnight Dinner Rolls for the buns, shaping the dough into flat disks. The only change I made to the Overnight Dinner Roll recipe was that I cut the sugar back to about 1 T. instead of 1/3 cup. And I shaped the rolls after the dough had risen once and baked them as soon as they rose the second time. (They’re called Overnight Dinner Rolls because it’s convenient to let them rise in the fridge and then bake the rolls fresh in the morning…but there’s no need to wait to bake them if you don’t want to!) The recipe made about 14 sandwich buns and since it was just My Good Husband and I eating them we had some leftovers. I cut the leftover buns in half and froze them for later use.
- 1 T. oil
- Half of a medium onion, diced
- 1/2 C. (125 ml) water
- 1 T. Worcestershire sauce
- 3 T. lemon or lime juice
- 1 T. brown or white sugar
- 1 C. (250 ml) ketchup
- 1/2 tsp. salt
- 1 T. chili powder
- 1 tsp. prepared mustard
- Saute the onion in the oil until softened, adding a little water if necessary.
- Add remaining ingredients and simmer for 10-15 minutes.
- Add to shredded pork or chicken for a great BBQ sandwich. Or baste on grilled chicken pieces during the last 10 minutes of cooking. If you baste it on the chicken earlier, the spices will burn and become bitter.
Pictured above with Zucchini Oven Fries.
For additional recipes, please visit: http://ciaofromdebbie.com
About the authorView all articles by: Debbie Peck
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