Cooking & Baking
Related: About this forumBest barbeque sauce, commercial?
THINKING of doing chicken, and may ask friend to pick it up at grocery store shortly.
Thanks for suggestions. I used to do it often (YEARS ago,) but I have NO memory!
NJCher
(35,833 posts)I never thought about this, but I was reading this book (think it's called Foodie Nation), and it's all about how America became more sophisticated with food. One point the author made is that we're eventually going to end up with a regional food system, as people are getting pickier about preservatives, seasonal food, etc.
His example for this point was barbecue sauce. He said there is no such thing as a good nationally distributed barbecue sauce.
It will be pricier, but probably well worth it. Most of the less expensive sauces at the grocery store have high fructose corn syrup as their primary ingredient, so be sure to tell them to stay away from them.
Cher
elleng
(131,399 posts)s I'm thinking of asking my friend to pick something up off the shelf, it has to be easily available!
Should I marinate in SOMETHING???
NJCher
(35,833 posts)but chicken is always enhanced by marinating in buttermilk. Of course, you would rinse it off before cooking.
I'm sure there will be some regional sauces at your store. Tell him to take a look!
Cher
pinto
(106,886 posts)A tomato base of some kind - ketchup is fine, imo.
Some acidic tang - vinegar is what I like.
Some heat - depending on the dish, runs from Dijon style mustard to a good hot sauce.
Some sweet - brown sugar, honey, molasses, etc.
Good cooking!
elleng
(131,399 posts)Might I make my own? I DO have ketchup at home, and vinegar, some mustard and hot sauces. Only sugar for sweet (+ peaches too!)
fizzgig
(24,146 posts)peach bbq sauce sounds great for chicken.
pinto
(106,886 posts)What did you end up doing, using, etc. etc. ?
elleng
(131,399 posts)Friend found Patti Labelle bbq sauce and tho #1 ingredient is sugar, it wasn't bad. Will finish the last peach a la carte!
I got back to my baby weber after MANY years, did a nice job of burning boned/skinned thighs but they're still edible; will have leftovers. ALSO did an old standby roasted potato pieces but the potatoes had no flavor, so will trash THOSE leftovers.
Thanks for asking, and for your help!
BainsBane
(53,137 posts)I don't like a lot of smoke flavor, so that one is good for me.
elleng
(131,399 posts)pinto
(106,886 posts)The meat is going to be BBQ'd anyway. I look to the fuel to add that. Mesquite, oak, hickory or whatever.
greatauntoftriplets
(175,775 posts)elleng
(131,399 posts)I'm in Maryland. What's the chance my friend would find it here???
greatauntoftriplets
(175,775 posts)Sorry.
Freddie
(9,282 posts)It's everywhere here in PA. If you shop at Giant (PA-MD) they carry it. My favorite BBQ sauce too.
DawgHouse
(4,019 posts)I'm sure it can be found everywhere.
LaydeeBug
(10,291 posts)I will use if I am not making it myself.
elleng
(131,399 posts)My friend found another, which was ok.
Paper Roses
(7,475 posts)Add some H2O, ketchup, oil and it is great. I like a more subtle flavor. This one is great but I find I need to tone it down a little.
azurnoir
(45,850 posts)MrMickeysMom
(20,453 posts)I swear just get a roasted chicken from the grocer and warm some over it. You'll be a hit!
elleng
(131,399 posts)I decided to COOK-OUT, today, after a LONG absence from the baby weber! WILL get the Trader Joe's KC style when I get back into town.
Thanks!