|
VENISON
BBQ
From
Debbie Day of Catlett
INGREDIENTS:
 |
2
quarts venison meat |
|
1�
cups ketchup |
|
�
cup vinegar |
|
�
cup water |
|
2
small onions chopped (approx. � cup) |
|
4�
t packed brown sugar |
|
4�
t prepared mustard |
|
4�
t Worcestershire sauce |
|
�
t salt |
|
�
t pepper |
DIRECTIONS:
Mix above ingredients together and cook for approximately 30 minutes. Add
pieces of venison and cook slowly for another 20-30 minutes. Serve with
coleslaw.
SKILLET
BBQ CHICKEN
From
Priscilla Mawyer
INGREDIENTS:
|
1-2
lb. chicken, cut up |
|
1⁄3
cup ketchup |
|
2
T brown sugar |
|
2
T vinegar |
|
1
T salad oil |
|
1
t salt |
|
1
t Worcestershire sauce |
|
�
t pepper |
|
�
cup water |
DIRECTIONS:
In a large skillet over medium heat 45 minutes before serving, combine all
the ingredients, except chicken, and stir until well combined. Add
chicken. Cook 35 minutes; stir occasionally until fork tender. Makes 4
servings.
OVEN
BBQ CHICKEN
From
Debra Yoder of Centreville
INGREDIENTS:
|
5-6
whole chicken legs with thighs (skin removed) or regular chicken breasts |
|
1
cup ketchup |
|
1
T Miracle Whip |
|
�
cup melted butter |
|
2
T brown sugar |
|
1
T mustard |
|
2
T vinegar |
|
2
T Worcestershire sauce |
|
�
can cream of mushroom soup |
|
1
t onion powder |
|
1
t garlic powder |
DIRECTIONS:
Place chicken in greased 9x13-inch pan. Combine remaining ingredients and
pour over chicken. Bake, covered, at 350� for 2 hours (1� hours for
breasts).
BEEF
& PORK BARBECUE
From
Evelyn Sandy of Staunton
INGREDIENTS:
|
2
T butter |
|
2
onions (chopped fine) |
|
1
lb. ground beef |
|
1
lb. ground pork |
|
1
cup ketchup |
|
2
T brown sugar |
|
2
T vinegar |
|
5
T Worcestershire sauce |
|
1
t each salt, pepper and dry mustard |
|
�
cup water |
DIRECTIONS:
Saut� onions in butter in a large saucepan. Add the remaining
ingredients. Simmer for 30 minutes; stir often.
BARBECUED
SPARERIBS
From
Jackie Hoke of Covington
INGREDIENTS:
|
5
lbs. spareribs |
|
2
medium onions |
|
1
cup ketchup |
|
2
T vinegar |
|
1
t chili powder |
|
�
cup Worcestershire sauce |
|
2
cups water |
DIRECTIONS:
Preheat oven to 450�. Place ribs in shallow roasting pan, meaty side up.
Slice onions and arrange slices on top of ribs. Place ribs in oven and
brown for 30 minutes. In a saucepan, heat remaining ingredients. Brush
ribs with sauce. Bake at 350� for 1 hour. Baste ribs with sauce every 20
minutes. Serve piping hot.
BARBECUE
PORK
From
Patricia Harbin of Louisa
INGREDIENTS:
|
4
to 6 lbs. lean pork picnic shoulder |
|
15-oz.
can tomatoes |
|
�
cup vinegar |
|
1⁄3
small bottle Worcestershire
|
Sauce:
|
2
T salt |
|
1
T sugar |
|
2
t black pepper |
|
2
t crushed red pepper |
DIRECTIONS:
Trim fat and skin. Mix all other ingredients in the bottom of a Dutch
oven. Add meat and bring to a boil. Reduce heat and simmer for six hours.
Drain off all juices in a colander, saving the sauce. Allow to cool. Shred
and eat. Serve sauce
alongside.
BEST
EVER BEEF BBQ
From
Marjorie Daniel of Brookneal
INGREDIENTS:
|
4
lbs. lean beef roast |
|
3
cups water |
|
5
cups shredded cabbage |
|
2
cups ketchup |
|
2
T horseradish |
|
2
T lemon juice |
|
1
T mustard |
|
�
cup Worcestershire sauce |
|
1
T salt |
|
1
T sugar |
|
3�
cups beef broth from roast |
|
1
T cornstarch |
DIRECTIONS:
Cook roast in 3 cups water until very tender and save broth. Combine the
rest of the ingredients; cover and simmer for 45 minutes. Chip beef into
small, thin pieces; add to sauce the last 15 minutes.
We
want your recipes! We pay $10 for each recipe published. Categories: Best
Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads;
Potatoes or Rice; Favorite Veggie Sides.Send to: Reader Recipes, c/o
Cooperative Living, P.O. Box
2340, Glen Allen, VA 23058-2340 or e-mail to [email protected] |
