Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenOutdoor_cooking - Armadillo Bob's Hot Barbecued Chicken
Famous Authors (View All Authors)
Outdoor_cooking - Armadillo Bob's Hot Barbecued Chicken Post by :codebluenj Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1192

Click below to download : Outdoor_cooking - Armadillo Bob's Hot Barbecued Chicken (Format : PDF)

Outdoor_cooking - Armadillo Bob's Hot Barbecued Chicken

1 bottle Durkee's Hot Sauce -- 2 1/2 oz.
3 tablespoons Heinz Ketchup
3 tablespoons Worcestershire Sauce
2 pounds meaty chicken pieces -- to 2 1/2 lbs.


For marinade, combine the bottled hot sauce, the ketchup and the Worcestershire sauce.

In a clear plastic bag set in a bowl, combine the marinade and chicken pieces. Close bag and marinate in the refrigerator for 2 to 3 hours. Remove chicken from marinade.

In a covered grill, cook the chicken indirectly over medium heat for 50 to 60 minutes or till tender and no longer pink inside.

Makes 4 to 6 servings.

Note: If you use another brand of hot sauce or hot-pepper sauce, beware of the intensity of hotness. Durkee's is not as hot as many, and adds a tang and flavor in addition to the hotness.
If you like this book please share to your friends :
NEXT BOOKS

Outdoor_cooking - Bbq Chicken Bake Outdoor_cooking - Bbq Chicken Bake

Outdoor_cooking - Bbq Chicken Bake
2 - 3 Lbs Chicken Pieces (skin optional) 1 1/2 Cups B.B.Q. Sauce 12 oz. Can Beer (divided use) 1 tbl. dark molasses1 to 2 tsp. liquid smoke Combine BBQ sauce , molasses and liquid smoke, set aside. Over hot coals on an outside grill, sear the chicken until browned on the outside. (Not cooked done, just seared and browned some.) Pre-heat oven to 325º while the chicken is browning. When chicken is browned, arrange the pieces in a 3 inch deep roasting pan (rack optional) Pour 1/2 can of beer over the
PREVIOUS BOOKS

Outdoor_cooking - Chicken -  Apricot-basil Chicken Outdoor_cooking - Chicken - Apricot-basil Chicken

Outdoor_cooking - Chicken -  Apricot-basil Chicken
1 cup loosely packed fresh basil leaves 1/3 cup dried apricot halves 1/4 cup chopped pecans 2 tablespoons grated Parmesan cheese 2 tablespoons olive oil 2 cloves garlic, quartered 4 medium skinless, boneless, chicken breast halves (about 1 pound total) 1/2 teaspoon salt 1/4 cup apricot preserves, melted For pesto, in a blender container or food processor bowl combine basil, apricots, pecans, Parmesan cheese, oil and garlic. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping sides. Place each chicken piece between two pieces of plastic wrap. Working from center
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT