Cookbook 8-22

“Chicken With White Barbeque Sauce”

(white barbeque sauce)
1 1/2 c. mayonnaise
1/3 c. cider vinegar
1/4 c. lemon juice
2 T. sugar
2 T. cracked pepper
2 T. white wine Worcestershire sauce

Combine all ingredients in a small bowl. Stir with a wire whisk. Cover and chill. Makes 2 1/4 cups.

(barbeque chicken)
3 lb. skinned, bone-in chicken breast halves

Arrange chicken in a shallow dish. Pour 1 c. white barbeque sauce over chicken, turning to coat. Cover and marinate in refrigerator for 8 hours. Remove chicken from sauce, discarding sauce. Grill chicken, covered with grill lid, over medium coals for 35 to 45 minutes or until meat inserted thermometer into thickest part of breast registers 170, turning every 15 minutes. Heat remaining sauce and serve with chicken. Makes 6 servings.

“Texas Butt Chicken”
source: cowshack.com

1 whole fryer chicken-4 lb. or more
1-2 tsp. ground black pepper
1-1 1/2 T. Tony Chachere’s Creole Seasoning
1-1 1/2 T. coarse ground garlic with parsley-“California Style” (Lawry’s or other)
1 can beer, any brand

Combine black pepper, Tony Chachere’s Creole Seasoning and ground garlic in a separate cup and mix well. This is your dry rub. Sprinkle a liberal amount of dry rub over the whole chicken, both inside and out. Depending on the size of the chicken the amount of dry rub used can vary. You may already have a favorite dry rub or seasoning you prefer so don’t be afraid to use a little creative liberty when seasoning the chicken.
Now it’s time to prepare the chicken for the grill. This is where the can of beer comes into play. Simply take the can of beer, drink or remove two-thirds of the beer, leaving the remaining beer in the can. Insert the can of beer into the cavity of the chicken, open end up, and carefully place the chicken with the can inside the grill. The chicken should look as if it’s standing up on the grill, with the legs facing you. Adjust the legs to help balance the chicken so it will stand up on the grill. Be sure to place the chicken to the side of the fire or flame and not directly over it. Cook 2-4 hours, depending on the size of the chicken, type of fire, or other method of cooking being used. If chicken appears to be cooking too fast on one side it may need to be turned around, but only once.
Either a wood burning pit, gas grill, or conventional oven can be used.

“Roast Turkey On A Barbeque”

Prepare and stuff turkey as for roasting. Prepare fire on covered grill, and use indirect heat with pan under the bird and coals on either side. Use thermometer to keep heat between 325 and 400. Add charcoal periodically to keep heat up. Rub turkey with peanut oil and place directly on grill. Baste frequently with the following sauce recipe. If the turkey is over 10 pounds, double the sauce recipe.

(sauce)
1 c. white wine
1/4 c. olive oil
2 T butter
1 medium onion, minced
1 clove garlic, crushed
1 tsp. each salt, pepper, and parsley
1/4 tsp. paprika
2 tsp. rosemary
Simmer all of the above ingredients in a saucepan for 15 minutes.
Cooking times:
10 lb. turkey – 25 minutes per pound
10 to 15 lb. turkey – 22 minutes per pound
15 lb. or over turkey – 18 minutes per pound
For best results, use heat thermometer in turkey thigh for testing doneness.

above recipes from Darrell Lampkins, our guest on Cookbook 8/22

“Good Dry Rub”

Salt, pepper
if you like spice, chipotle
(beef) rub down with mustard
McCormick’s steak
wrap in saran wrap

-request freezer slaw recipe

“Freezer Slaw”

2 lb. cabbage
1 large green pepper
3 large carrots
3/4 c. chopped onion
1 tsp. salt
2 c. sugar
1 tsp. dried mustard
1/2 c. water
1 c. vinegar
1 tsp. celery seed

Shred the cabbage, green pepper, and carrots. Add chopped onion. Sprinkle with salt and let it stand for 1 hour and drain. Combine remaining ingredients in sauce pan and boil for 3 minutes. Cool that. Pour over the cabbage mixture and let stand for 5 minutes then stir well. Pack it in the freezer jars or plastic containers. Makes 5 pints.

Eva Daniels, Moberly