which_chick (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
which_chick) wrote2005-12-07 07:48 pm
which_chick) wrote2005-12-07 07:48 pm
(no subject)
Dinner this evening at Chez Moi was barbequed chicken breasts. Now, there will be no rolling of eyes here -- this is my heirloom barbeque sauce. It's heritage. It's also easy, only works in the oven, and does equally well on spare ribs and on chicken breasts. (There is no way to make chicken breasts taste like spare ribs, but this sauce can help you pretend.) If you have any desire to eat barbequed dead animals, you should consider giving this sauce a whirl, particularly in the winter months when outdoor grilling is less appealing.
2 Tablespoons vinegar (cider, red wine, or plain white will all work. I like cider best.)
2 Tablespoons Worchestershire sauce
1 Tablespoon salt
1 teaspoon paprika
1/2 teaspoon red pepper (start with this much -- you can add more next time if your people tolerate this much)
1/2 teaspoon black pepper
1 teaspoon chili powder
3/4 cup heinz ketchup
3/4 cup water
This amount of sauce will do 3-4 lbs of spare ribs (get the meaty "country style" ones) or a similar amount of chicken. Mix up sauce using a bowl and a fork. Put meat pieces in a roasting pan, dutch oven, or whatever. Add one large white onion, sliced into wedges. Just nestle the wedges in amongst the meat. Pour the sauce overtop the meat and onion. Make sure the onion wedges are immersed or nearly immersed in the sauce.
Feel free to taste the raw sauce, but it tastes like crap. It will not taste good until it's done. Please do not be discouraged by the initial tastes-like-ass feature of the sauce. The onions need to cook down into it and it needs the fat from the meat. (It's better if you leave the skin on the chicken pieces...)
Bake meat at 350 or so, until done, basting every thirty minutes if you are so inclined. Cook uncovered for the final fifteen minutes to brown and/or crisp the bad-for-you parts.
Serve with baked potatoes. The potatoes are for you to top with butter, barbeque sauce, and the cooked-to-death onions. This is better than you think it is. You should probably also serve some sort of green thing, so consider serving some green beans, some broccoli, or maybe a salad. Rest assured that no amount of green vegetable will distract from what is essentially a dinner about meat and potatoes.
2 Tablespoons vinegar (cider, red wine, or plain white will all work. I like cider best.)
2 Tablespoons Worchestershire sauce
1 Tablespoon salt
1 teaspoon paprika
1/2 teaspoon red pepper (start with this much -- you can add more next time if your people tolerate this much)
1/2 teaspoon black pepper
1 teaspoon chili powder
3/4 cup heinz ketchup
3/4 cup water
This amount of sauce will do 3-4 lbs of spare ribs (get the meaty "country style" ones) or a similar amount of chicken. Mix up sauce using a bowl and a fork. Put meat pieces in a roasting pan, dutch oven, or whatever. Add one large white onion, sliced into wedges. Just nestle the wedges in amongst the meat. Pour the sauce overtop the meat and onion. Make sure the onion wedges are immersed or nearly immersed in the sauce.
Feel free to taste the raw sauce, but it tastes like crap. It will not taste good until it's done. Please do not be discouraged by the initial tastes-like-ass feature of the sauce. The onions need to cook down into it and it needs the fat from the meat. (It's better if you leave the skin on the chicken pieces...)
Bake meat at 350 or so, until done, basting every thirty minutes if you are so inclined. Cook uncovered for the final fifteen minutes to brown and/or crisp the bad-for-you parts.
Serve with baked potatoes. The potatoes are for you to top with butter, barbeque sauce, and the cooked-to-death onions. This is better than you think it is. You should probably also serve some sort of green thing, so consider serving some green beans, some broccoli, or maybe a salad. Rest assured that no amount of green vegetable will distract from what is essentially a dinner about meat and potatoes.