Best Dwight D Eisenhower Barbecue Sauce Recipes

President Eisenhower's Favorite Barbecued Chicken image

Provided by SkinnyMinnie

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 (3 -3 1/2 lb) roasting chickens, cut up
1 onion, peeled and chopped
1/2 cup celery, chopped
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/4 cup lemon juice
1 cup ketchup
3 tablespoons Worcestershire sauce
1/3 tablespoon yellow mustard
1 cup water
salt, to taste
1 pinch red pepper flakes

Steps:

In a large skillet, heat the oil over medium high heat.
Brown the chicken pieces, in batches if necessary to avoid crowding the skillet.
When nicely browned on all sides, remove chicken, drain briefly and place in a large ovenproof casserole dish.
Add the chopped onion and celery to the oil remaining in the skillet.
Cook until the vegetables soften, 5-8 minute.
Add the vinegar, brown sugar, lemon juice, ketchup, Worcestershire sauce, prepared mustard and 1 cup of water.
Mix well and taste; adjust seasoning to your taste.
Add red pepper flakes, to taste.
Simmer the sauce for 30 min to blend the flavors together.
While sauce is simmering, preheat the oven to 325ºF.
Pour the sauce over the browned chicken in the casserole dish.
Cover the dish with foil and bake for about 1 hour, or until the juices run clear.

Nutrition Facts : Calories 432.2, Fat 28, SaturatedFat 7.3, Cholesterol 106.9, Sodium 648.3, Carbohydrate 19, Fiber 0.6, Sugar 15.7, Protein 26.1

Dwight D. Eisenhower Barbecue Sauce image

Provided by Xexe383

Time 30m

Yield 2 cups

Number Of Ingredients 11

1/4 cup butter
46 ounces canned tomatoes, strained (crushed)
1/4 cup vinegar
1 tablespoon sugar
3 teaspoons paprika
1 small onion, finely chopped
2 teaspoons salt
2 teaspoons chili powder
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce, according to taste (or more)
1 teaspoon black pepper

Steps:

Mix ingredients in a small sauce pan.
Simmer for about 15 minutes.
Use for basting meat or chicken, and serve as sauce for it as well.
This makes a lot of barbecue sauce so you will want to store some for later use.

Nutrition Facts : Calories 381.7, Fat 24.8, SaturatedFat 14.9, Cholesterol 61, Sodium 3554.9, Carbohydrate 40.5, Fiber 9.6, Sugar 24.3, Protein 6.7

Dirty Steak image

Provided by Ardie A. Davis

Yield Serves 4

Number Of Ingredients 4

Four 8-ounce ribeye, sirloin, T-bone, or strip steaks, cut 1 inch thick, at room temperature
Fine sea salt and freshly ground black pepper
1/2 cup (1 stick) unsalted butter (optional), melted
1 lemon (optional), quartered

Steps:

1. Sprinkle both sides of steaks liberally with salt and pepper. Set aside.
2. Fill a charcoal chimney with briquets, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of your grill. Cover half of your bottom grate with briquets.
3. When the briquets are white-hot, place each steak directly onto the hot coals using long-handled tongs or a fork. Leave steaks on the coals for 2 minutes. Turn them over and grill for another 2 to 3 minutes for rare (125°F on a meat thermometer). For medium-rare (135°F) to medium (140°F), leave the steaks on the coals for 1 to 2 minutes longer. Remove the steaks from the coals and brush off the ashes. Spread melted butter over the top and a squeeze of lemon before serving, if you desire.