Best Shenandoah Valley Barbecue Recipes

Shenandoah Valley Style Barbecue Chicken image

Number Of Ingredients 11

1/4 cup canola oil
1 cup apple cider vinegar
1-1/2 tablespoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon poultry seasoning blend
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup tomato juice
3 tablespoons lemon juice
1 whole chicken, quartered

Steps:

Combine all marinade ingredients in a zip-top bag. Reserve 1/2 cup marinade.
Add chicken, massaging liquid into the meat. Refrigerate 4 to 8 hours.
Soak 1 cup of hickory chips in water at least one hour.
Let chicken stand in the marinade at room temperature one hour.
Drain the chips and place in a the smoker over indirect heat (place in the front of the grill). Use the other burners to heat the grill to 450-500 degrees. When smoking, turn off the middle burner. Place the chicken, skin-side up over indirect heat. Maintain temperature at 375-400. Baste and turn the chicken as necessary, 30-40 minutes. End with the chicken skin-side down to brown the skin. For crispier skin, cook the chicken over direct heat 3-5 minutes. Internal temperature 165.
Source: Washington Post 8/28/16

Shenandoah Valley Barbecue image

Provided by BrendaM

Categories Pork

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 lbs well-trimmed boneless pork roast
1/2 medium minced onion
1 cup ketchup
1/2 teaspoon sugar
2 1/2 teaspoons dry mustard
1/4 teaspoon chili powder
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon cider vinegar
1/4 teaspoon cayenne pepper

Steps:

Cut roast into large chunks.
Place in a 3-quart or larger slow cooker.
Combine onion, ketchup, sugar, mustard, chili powder, Worcestershire sauce, vinegar and pepper; mix well.
Pour over roast and cook on low 8 hours.
Remove pork from cooker and shred.
Spoon back into cooker and mix well with sauce.
Serve immediately.

Nutrition Facts : Calories 443.1, Fat 18.4, SaturatedFat 6.5, Cholesterol 162.4, Sodium 566.8, Carbohydrate 12.2, Fiber 0.5, Sugar 10.1, Protein 55