Hot stuff & BBQ Sauce

I ate wings last night at a local restaurant (not naming) and while eating them I thought, “these are just hot, no flavor, just hot” So this made me what to blog a bit about “Hot Stuff” and “BBQ sauce”. Again we are just hitting fall season, football season and plenty of grilling weather left before it is way to cold to step onto the porch and fire up that grill. These are 2 recipes that where my Grandma Greer’s that I have modified slightly. “Hot Stuff” is that perfect thing to add to food: baste, marinade or shake on to any meal. “Hot stuff” is for that friend that is always complaining, “it’s just not hot enough!” The 2nd recipe is just a great BBQ sauce to add to chicken or ribs.

Hot Stuff
By: Ryan M. Greer & Grandma Greer

Ingredients:
2 bottles ketchup
2 Lemons
3T. Sugar
1T. Sea Salt
1T. Pepper
2 bottles of Louisiana Hot Sauce
1 small can pineapple juice
2oz Dry mustard (Colman’s Mustard)
1oz Cayenne pepper
½ Gal of white vinegar
½ bottle of Tabasco sauce (about 2-3oz)

Prep:
Mix all ingredients in a pot and let simmer for 2hours on med-low heat
Put in bottles and seal, this does not need to be refrigerated after sealed but to be safe toss it in the refrigerator.



BBQ Sauce
By: Ryan M. Greer & Grandma Greer

Ingredients:
2 bottles ketchup
2 lemons
2 T. sugar (I like brown for this sauce)
1 T. sea salt
1oz of cayenne pepper
2 bottles of Louisiana Hot Sauce
1 small can of pineapple juice
½ jar of mustard (around 6oz)

Prep:
Let simmer on med-low temp, do not boil for about 15-20 minutes.


Enjoy,

Ryan M.Greer

Kentucky Grilled Chicken & no it is not from KFC

I keep seeing Kentucky Grilled Chicken ads from KFC on television all the time. So I had a thought, “Stop eating out and make your own!” This is a super simple recipe that you can make at home. Winter is just around the corner but we have just hit Football season, and the grills are still cranking out smoke. If you like heat with your meat then this is a perfect solution for that.

Kentucky Gilled Chicken:
By: Ryan M. Greer, Mom & Grandma Greer

Ingredients:
1 c. Cider Vinegar
½ c. Vegetable oil or Canola Oil
5 tsp. Worcestershire Sauce
4 tsp. Hot pepper sauce (of your choice)
2 tsp. Sea salt
10 bone-in chicken breast halves 10oz each

Prep:
Bowl – mix 1st 5 ingredients together – mix well
Pour – 1c. Marinade into a large resalable plastic bag – then add the chicken. Seal bag and refrigerate for 4 hours, turn the bag (flip) every hour.
Cover and refrigerate the remaining marinade for basting later.
*Before grilling chicken lubricate grill rack with a towel and oil before staring the grill*
Drain and discard marinade from chicken that is marinating in the bag.
Place chicken bone side down over indirect medium heat for 20minutes
Turn chicken 20-30 minutes longer or till juices run clear (start basting chicken when it has reached 155 degrees) then baste chicken occasionally with reserve marinade.
Pull and serve chicken when it has reached an internal temp of at least 165 degrees.

Tip:
If you want real flavor then cook this over a charcoal grill and add some Hickory chips to it. If you add hickory chips pre-soak them an hour before putting them on the grill. I make little balls of hickory (about a ½ cup of hickory) and wrap them in foil and poke a few holes in them to release the smoke. Place them right in your charcoal.

Yields: 10 servings


Enjoy,

Ryan M. Greer