Monday, July 2, 2012

Dutch Oven Camp B.B.Q. Chicken

For that larger group, B.B.Q. in a Dutch oven can be very good. You don't need that grill lugged along. You can use this same sauce with just about any meat you like. After the chicken is gone, refrigerate the sauce for a day or two, and use it again with kielbasa or ribs.

1/4 cut oil
1/2 cup butter
1 1/2 cop onion, diced
1 cup green pepper, diced ( bell, or pablano )
4 cloves garlic,minced
2 1/2 tablespoons dry mustard powder
5 cups ketchup
5 cups chilli sause
1 1/4 cups honey
1 1/4 cups brown sugar, packed
Liquid smoke, to taste
12 chicken legs
12 chicken thighs
12 chicken wings

In a 14" to 16" Dutch oven, over 16 to 18 charcoals, heat oil and butter. Add onions, green peppers, garlic, and mustard, and saute until vegetables are tender. Stir in ketchup, chilli sauce, honey, brown sugar, and liquid smoke. Simmer for 30 minutes. Add in chicken pieces. Place lid on, and place 20 charcoals on top. Cook 30 to 40 minutes, or until chicken is done.

You can use breasts if you like them, but they are to dry for me.  

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