SAUCY HICKORY PIT-QUED CHICKEN (SALT FREE)
SAUCY-QUED COUNTRY-STYLE RIBS
(Salt Free)
3 pounds country-style ribs
1 teaspoon (approximately) each black pepper, onion powder, parsley flakes,
blended seasoning (no salt, sugar, or MSG), celery seed, cayenne
red pepper (from shaker)
1 1/2 quarts No salt Quick Baste-Marinade
1 quart Hickory-Herbal Barbeque Sauce
1/2 pound hickory wood chips, baste-soaked
TO PREPARE NO SALT QUICK BASTE-MARINADE
1 cup cider or red wine vinegar
1 cup fresh lemon juice, seeded
1/2 cup (r ounces) pure hickory liquid smoke
2 tablespoons liquid garlic or 1 garlic clove, minced
4 tablespoons liquid onion or 1 cup finely chopped onions
2 bay leaves
1 quart water
Combine all ingredients in a 3-quart pot on high heat. Bring to a boil.
Reduce heat to medium and simmer 5 minutes. Remove from heat and let cool.
Yields 1 1/2 quarts
TO MARINATE RIBS
Place ribs in a tight-fitting container or in a sturdy plastic bas set
in a rimmed pan. Pour half of baste-marinade over ribs. Cover container
or twist-tie plastic bag. Marinate for 4 hours at room temperature or
refrigerate over-night. Turn occasionally for thorough marinating.
PIT FIRE
Presoak hickory wood chips in a 2 cups baste-marinade for 30 minutes and
drain. Spread soaked chips over a close bed of 40 to 50 white-ash-hot
charcoal briquets. Let chips burn into fire until flames are out.
SEAR SEASONING
When pit-fire is ready, remove ribs from marinade and drain. Retain and
strain used marinade for pit spray-basting.) From shakers, sprinkle
medium coats of blended seasoning, onion powder, celery seed, parsley
flakes, black pepper, and cayenne pepper on both sides of ribs. With
fingers and hands press seasonings into meat. Place ribs on lightly
greased grill 4 to 6 minutes above hot pit fire. Sear and brown for
3 to 5 minutes on each side, sealing in coated seasonings.
PIT BASTING
Turn and spray-or brush-baste browned ribs every 10 minutes for 60
minutes or until done the way you like them. Tong-dip ribs in
Hickory-Herbal Barbeque Sauce every 5 minutes during last 30 minutes
of cooking time. Serve with remaining heated sauce.
Makes 4 to 6 servings
SAUCY HICKORY PIT-QUED CHICKEN
(SALT FREE)
2 boiler-fryer chickens, quartered
1 1/4 quart Hickory-Herbal Barbeque Sauce
1/2 cup each pure hickory liquid smoke, red wine vinegar, fresh seeded
lemon juice
2 cups lukewarm water
6 to 8 cups hickory wood chips, water soaked
TO MARINATE CHICKEN QUARTERS
Combine 2 cups Hickory-Herbal Barbeque Sauce, the liquid smoke, vinegar,
and lemon juice in slightly headed water and stir thoroughly. Place
chicken in sizable container and pour saucy marinade over it. Marinate
for 3 hours at room temperature or refrigerate overnight. Turn
occasionally for thorough marinating.
PIT FIRE
Presoak hickory wood chips in water for 20 minutes and drain. Spread
half of soaked chips over a close bed of 50-odd white-ash-hot charcoal
briquets. Let chips burn into pit fire until flames are out. Add
second half of soaked chips midway through total cooking time. Adjust
vents half open.
PIT BASTING
When pit fire is ready remove chicken from saucy marinade and drain
slightly. (Retain used marinade for pit basting.) Turn and baste or
tong-dip in marinade every 10 minutes (closing pit cover after each
basting) for 60 minutes or until meat is no longer pink near bone.
Brush on Hickory-Herbal Barbeque Sauce every 10 minutes during last
30 minutes of cooking. Serve with remaining heated sauce.
Makes 6 to 8 servings