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North Carolina BBQ Chicken Sauce

Courtesy Derrick Riches for About.com

 
1 cup apple cider vinegar
½ cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon butter
2 teaspoons salt
½ tablespoon hot pepper sauce 
 
Mix all ingredients together in a saucepan and let simmer for about 10 minutes. Best if used after meat is cooked; add sauce to coat (makes about 2 cups of sauce). 




Barbeque Chicken Sauce
From the pantry

07/17/14
By Lauren Mifsud



 One of my favorite things about summer is barbecue. I love the sweet, smoky and savory flavors that come from cooking for hours in a wood smoker or minutes on a grill. Habitually, I’ve left the grilling and barbecuing to the men in my life. First my dad and now my husband take over the majority of cooking in the summer, if only because most of it is done outdoors. 

I typically shy away from open flames, and have never mastered the technique for cooking something perfectly on the grill. In the summer, my parents marinate meat including chicken, steak and pork during the day while they’re at work, and throw it on the grill at the end of a long day. My husband prefers to spend weekends on a lawn chair next to his wood smoker, slowly cooking everything from brisket to ribs and even whole turkeys. 
Side dishes are usually more my forte for cookouts, but this week I stepped outside of my comfort zone and made the main dish — barbecue pulled chicken. 
I was tempted to cheat and use a bottled barbecue sauce, but thought since I was already experimenting on the grill I might as well dive in head first from start to finish. 
In my pantry you’ll find a lot of odd bottles of sauces. I’ll buy things like Worcestershire sauce and use it once for a pot roast, and then it sits in my pantry or refrigerator for months until it expires. So when I started looking for a simple recipe for barbecue sauce and stumbled upon one using only ingredients I had on hand, I felt like I hit the jackpot. 
This combination of apple cider vinegar, ketchup, brown sugar, hot sauce and Worcestershire sauce is as basic as it gets. You could add some cayenne for additional heat if so inclined, but I like my barbecue more sweet and savory than spicy.  
A pinch of salt and a tablespoon of butter complete the sauce. It’s perfect for leftover chicken or great to add to chicken hot off the grill. Plus, since this is a vinegar-based sauce, it’s not as sticky sweet as some sauces you’ll find in the store. 
The mild flavors of the sauce would work well with pork too. I added the sauce after the chicken was cooked and pulled, but you could add it as a glaze during grilling instead. This simple sauce is ideal for last-minute barbecues, and great for utilizing some extra pantry ingredients too. — Lauren Mifsud
 
As seen in the July 17, 2014 issue of the Hippo.





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