Text 33886, 86 rader
Skriven 2015-12-01 19:21:40 av Sean Dennis (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Q 585
=============
-=> MICHAEL LOO wrote to JIM WELLER <=-

 ML> Oklahoma seems to be an eclectic mix of Texas, KC,
 ML> and Memphis, not that that's bad. If it were I, I'd
 ML> focus on beef and cut out Memphis; but then I've
 ML> spent maybe 2 days in Oklahoma and less than a week
 ML> total in Tennessee in my life.

The BBQ out here tends to lean heavy to Carolina-style with the tangy,
vinagery sauce which is something I dislike strongly.  I prefer my BBQ with
a rub, I guess you could call it Texas-style.  Sauces for me are generally
too bitter or too sweet with no in-between.

I just discovered I have dozens of barbeque recipes I didn't know about in
my MM database.

Here's one:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Pepper Barbecued Chicken
 Categories: Bbq, Ceideburg, Chicken
      Yield: 1 Servings
 
           Stephen Ceideburg
      8    Chicken breast halves or
           -legs with thighs
           Lemon-Pepper Barbecue Sauce:
    1/4 c  Chopped onion
  1 1/2 ts Vegetable oil
      1    Clove garlic, crushed
      8 oz Tomato sauce
      1 tb Brown sugar
      1 ts Dried basil
      1 ts Dry mustard
    1/4 ts Paprika
    1/4 ts Coarse ground black pepper
    1/8 ts Cayenne pepper
    1/8 ts Ground allspice
      1    Lemon, grated zest only
      2 tb Lemon juice
      1 tb Cider vinegar
 
  Preheat oven to 350 degrees. Strip skin from chicken and discard.
  Trim off fat. Coat each piece of chicken with about 2 tablespoons
  Lemon-Pepper Barbecue Sauce. Arrange in single layer in baking pan.
  Bake 45 minutes to 1 hour, or until juices run clear when thickest
  part is pierced.
  
  Per serving (chicken breast): 171 calories, 27 grams protein, 5 grams
  carbohydrate, 4 grams fat, 73 milligrams cholesterol, 235 milligrams
  sodium.
  
  Per serving (chicken leg and attached thigh): 336 calories, 40 grams
  protein, 7 grams carbohydrate, 16 grams fat, 138 milligrams
  cholesterol, 476 milligrams sodium.
  
  LEMON-PEPPER BARBECUE SAUCE
  
  Makes 1 cup (Enough to cover 8 chicken pieces)
  
  Use this as a basting sauce and/or marinade for skinless chicken
  pieces or for lean pork roasts and chops.
  
  Lemon Pepper Barbecue Sauce In small heavy saucepan over medium heat,
  cook onion in oil until softened, stirring often. Stir in garlic and
  cook a minute longer. Stir in tomato sauce, brown sugar, basil,
  mustard, paprika, black and cayenne peppers, allspice, lemon zest,
  lemon juice and vinegar. Bring to a simmer over lowest heat setting
  and cook, covered, 15 minutes. Cool to room temperature for use right
  away, or refrigerate in glass or plastic container for up to 2 weeks.
  
  Per 2-tablespoon serving: 29 calories, 1 gram protein, 5 gram
  carbohydrate, 1 grams fat, 0 cholesterol, 172 milligrams sodium.
  
  Francis Price writing in the Oregonian's FOODday, 1/12/93.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
--Sean

... I like work-it fascinates me-I can sit and look at it for hours.
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