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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| | Chicken thighs; enough for amount of servings |
| 1 | Bottle vinegar |
| 1 | (large) finely chopped onion |
| 1 | Box (small)dark brown sugar (what's that- a pound?) |
| 1 | Bottle open pit barbecue sauce |
| 1/2 Tasse | Hoisin sauce |
| 1 | Jar orange marmelade |
| | Hot sauce to taste |
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No one asked, but... Some years ago I learned the secrets of chicken barbecue from a Zen Chicken Master. Here they are, revealed for the first time:
1. The chicken. Don't even bother to try barbecuing chicken breasts. They end up dry and tasteless. Use mainly thighs; they're tastier and have enough fat to be self-basting.
2. The sauce. Start by bringing to a boil a bottle of vinegar with a large finely chopped onion. Simmer until the onion is very soft. Add a small box dark brown sugar (what's that- a pound?) and cook until dissolved and smooth. To this add a bottle of Open Pit barbecue sauce. Finally, add the Secret Ingredients: 1/2 cp Hoisin Sauce, 1 jar orange marmelade, Hot sauce to taste.
3. The cooking: Don't add the sauce until the chicken is almost done. Brush and turn a couple of times. The finished product should be a sticky mess. (Note: I'm guessing at the amount of chicken this will take!-Glen.)
Tfdpress@Acpub.Duke.Edu
(Thomas Fenske)
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