Best Susan Spungens Barbecue Sauce Recipes

Susan Spungen's Barbecued Chicken image

Provided by Martha Stewart

Number Of Ingredients 2

4 whole chickens (about 3 pounds each)
1 1/4 quarts Susan Spungen's Barbecue Sauce

Steps:

Rinse the chickens inside and out under cold water, and pat dry. Truss legs with kitchen twine, and set aside.
Heat a charcoal or gas grill. If using a charcoal grill, arrange hot coals around inside edge of grill. Arrange chickens, breast sides up, in a row across the center. If using a gas grill, cook chickens over medium heat. Cook until brown on all sides, rotating every 5 to 7 minutes; cover grill as needed to maintain heat.
Baste chickens with barbecue sauce. Continue cooking, basting frequently, until an instant-read thermometer registers 170 degrees in breast and 180 degrees in thickest part of the thigh (avoiding bone), about 1 hour. If chickens brown too quickly before they are cooked through, transfer to baking pans and finish in a 350 degree oven.

Susan Spungen's BBQ Sauce and Grilled Chicken Recipe (From Libby image

Provided by tom.beitelgmail.com

Time 2h

Yield 2 1/2 Quarts

Number Of Ingredients 24

3 tablespoons canola oil
2 large onions, finely chopped
6 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
2 1/2 cups cider vinegar
2 cups firmly packed dark brown sugar
1 cup honey
3 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons hot dry mustard
2 tablespoons paprika
1 tablespoon coarse salt
3 tablespoons canola oil
2 large onions, finely chopped
6 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
2 1/2 cups cider vinegar
2 cups firmly packed dark brown sugar
1 cup honey
3 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons hot dry mustard
2 tablespoons paprika
1 tablespoon coarse salt

Steps:

Heat oil in a large heavy-bottom saucepan over medium heat.
Add onions and garlic; cook until golden brown, about 15 minutes. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until sauce thickens, about 2 hours.

Nutrition Facts : Calories 3185.4, Fat 41.6, SaturatedFat 3.8, Sodium 9334, Carbohydrate 710, Fiber 39.8, Sugar 579.5, Protein 32.8

Marinated Grilled Vegetables image

Provided by Ali Slagle

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

3/4 cup extra-virgin olive oil, plus more for greasing
1/4 cup red wine vinegar or sherry vinegar
2 tablespoons plus 2 teaspoons whole-grain mustard
1 large shallot, thinly sliced
Kosher salt and black pepper
2 pounds grilling vegetables, such as peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn, zucchini, eggplant, green beans or snap peas

Steps:

Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.