Best Barefoot Bbq Hang Ten Bbq Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BARBECUED CHICKEN



Barbecued Chicken image

Provided by Ina Garten

Categories     main-dish

Time 3h50m

Yield 6 servings

Number Of Ingredients 15

2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
1 recipe Barbecue Sauce, recipe follows
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

Steps:

  • Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
  • Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
  • Serve with extra barbecue sauce on the side.
  • In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
  • Yield: 1 1/2 quarts

BAREFOOT CONTESSA'S BARBECUE SAUCE



Barefoot Contessa's Barbecue Sauce image

The Contessa told an interesting story about this recipe. She said that about 20 years ago she asked a chef on the show to make three types of barbecue sauces: one mustardy, one tomatoey, and one Chinesey. When she tasted them, the first one was too mustardy, the second was too tomatoey, and the third was too Chinesey! She decided to try combining the three, and she said it turned out being the best sauce she'd ever tried. This is the result, and it's her favorite to this day.

Provided by Kree6528

Categories     Sauces

Time 55m

Yield 1 1/2 quarts

Number Of Ingredients 13

1 1/2 cups chopped yellow onions (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

Steps:

  • In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.
  • Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes.
  • Use immediately or store in the refrigerator.
  • The Contessa recommends using this with about 2 1/2 to 3 pounds of chicken. Just marinate it in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator, then slap it on the grill. Serve it with the extra sauce on the side!

Related Topics