Best Barbecue

Its fall, its football season, and the weekends are a time for barbecue and football. I am going to tell you today some barbecue techniques I use for ribs and chicken. First off, I am going to suggest small chicken with bones, which includes drumsticks and mini chicken wings. Usually chicken breast tends to become dry and these other two just come out with better taste. I prefer to use homemade barbecue sauce with this recipe, which is sweet and smoky at the same time.

1 tablespoon butter
1/4 cup chopped yellow onion, finely chopped
1 1/4 cups ketchup
1/3 cup chili sauce
4 tablespoons brown sugar
3 tablespoons molasses
2 tablespoons yellow mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon liquid hickory smoke flavoring
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder

In a small saucepan, sauté the chopped onion in butter until soft. Add remaining ingredients. Simmer for about 15 minutes. Taste and adjust seasonings. Delicious on chopped pork sandwiches or use with chicken. Do not cook too hot, just simmer and make sure all ingredients mix together.

You may change things as you please, but I enjoy this recipe very much and I found an original on www.about.com and these are my revisions which aren't very much.

Now I am going to tell you how to make barbecued chicken drumsticks or wings, and ribs.

Chicken Drumsticks
Smother barbecue sauce all over the chicken, cover and refrigerate for at least an hour. Take chicken out and keep the remains of the marinade sauce. I suggest cooking chicken on aluminum foil sprayed with a non-stick cooking spray or rubbed with olive oil to prevent dark crispy spots. Put chicken on aluminum foil and put grill to medium heat. Cook 15-20 minutes, coating once with marinade halfway through cooking time. Turn chicken and coat again, and let cook 20-30 more minutes. Be sure to re-coat marinade 2-3 times. Chicken is done when juices run clear. If you have any remainder of the barbecue sauce which wasn't in contact with the raw chicken, put on the chicken now for added flavor and messiness.

Chicken Wings
Wings will come out better deep fried, but here I am going to tell you to grill them because it is a healthier option. Remove smallest section of each wing and throw out. Take the remaining wings and marinade for about 30 minutes in the fridge, turning once halfway through. Preheat grill. Place wings straight onto grill grates and cook 20 minutes, 10 minutes each side over medium-low heat. Be sure to rub sauce on once when turning. Take off. Place barbecue sauce on at end that didn't come in contact with raw chicken wings.

Ribs
Marinate ribs one hour in barbecue sauce and add one cup orange juice. Place in fridge. Preheat oven to 250 degrees right before you take ribs out of refrigerator. Get a baking pan and put ribs neatly into baking pan. Cook for about three hours depending on amount of ribs you are cooking. Ribs should fall off bone. If you want them to be crispy, preheat grill to medium heat and cook each side 5 minutes or until barbecue sauce becomes crispy.

If you are hosting a party, these are two great recipes. It is easy to put ribs in oven while cooking hot dogs, burgers, or chicken on the grill. Everyone loves these ribs, and be sure to make sure juices are clear before serving, because more ribs=more time. Good luck and hopefully you use these recipes at your next barbecue.

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