Reader Recipes

Bring on the Barbecue!

VENISON BBQ

From Debbie Day of Catlett

 

INGREDIENTS:

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2 quarts venison meat

 

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1½ cups ketchup

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¾ cup vinegar

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¾ cup water

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2 small onions chopped (approx. ¾ cup)

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4½ t packed brown sugar

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4½ t prepared mustard

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4½ t Worcestershire sauce

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¾ t salt

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¼ t pepper

 

DIRECTIONS: Mix above ingredients together and cook for approximately 30 minutes. Add pieces of venison and cook slowly for another 20-30 minutes. Serve with coleslaw.

 

SKILLET BBQ CHICKEN

From Priscilla Mawyer

 

INGREDIENTS:

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1-2 lb. chicken, cut up

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1⁄3 cup ketchup

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2 T brown sugar

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2 T vinegar

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1 T salad oil

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1 t salt

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1 t Worcestershire sauce

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¼ t pepper

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¼ cup water

 

DIRECTIONS: In a large skillet over medium heat 45 minutes before serving, combine all the ingredients, except chicken, and stir until well combined. Add chicken. Cook 35 minutes; stir occasionally until fork tender. Makes 4 servings.

 

OVEN BBQ CHICKEN

From Debra Yoder of Centreville

 

INGREDIENTS:

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5-6 whole chicken legs with thighs (skin removed) or regular chicken breasts

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1 cup ketchup

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1 T Miracle Whip

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¼ cup melted butter

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2 T brown sugar

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1 T mustard

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2 T vinegar

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2 T Worcestershire sauce

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½ can cream of mushroom soup

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1 t onion powder

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1 t garlic powder

 

DIRECTIONS: Place chicken in greased 9x13-inch pan. Combine remaining ingredients and pour over chicken. Bake, covered, at 350° for 2 hours (1½ hours for breasts).

   

BEEF & PORK BARBECUE

From Evelyn Sandy of Staunton

 

INGREDIENTS:

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2 T butter

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2 onions (chopped fine)

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1 lb. ground beef

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1 lb. ground pork

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1 cup ketchup

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2 T brown sugar

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2 T vinegar

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5 T Worcestershire sauce

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1 t each salt, pepper and dry mustard

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½ cup water

 

DIRECTIONS: Sauté onions in butter in a large saucepan. Add the remaining ingredients. Simmer for 30 minutes; stir often.

 

BARBECUED SPARERIBS

From Jackie Hoke of Covington

 

INGREDIENTS:

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5 lbs. spareribs

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2 medium onions

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1 cup ketchup

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2 T vinegar

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1 t chili powder

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¼ cup Worcestershire sauce

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2 cups water

 

DIRECTIONS: Preheat oven to 450°. Place ribs in shallow roasting pan, meaty side up. Slice onions and arrange slices on top of ribs. Place ribs in oven and brown for 30 minutes. In a saucepan, heat remaining ingredients. Brush ribs with sauce. Bake at 350° for 1 hour. Baste ribs with sauce every 20 minutes. Serve piping hot.

   

BARBECUE PORK

From Patricia Harbin of Louisa

 

INGREDIENTS:

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4 to 6 lbs. lean pork picnic shoulder

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15-oz. can tomatoes

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½ cup vinegar

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1⁄3 small bottle Worcestershire

Sauce:

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2 T salt

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1 T sugar

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2 t black pepper

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2 t crushed red pepper

 

DIRECTIONS: Trim fat and skin. Mix all other ingredients in the bottom of a Dutch oven. Add meat and bring to a boil. Reduce heat and simmer for six hours. Drain off all juices in a colander, saving the sauce. Allow to cool. Shred and eat. Serve sauce alongside.

 

BEST EVER BEEF BBQ

From Marjorie Daniel of Brookneal

 

INGREDIENTS:

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4 lbs. lean beef roast

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3 cups water

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5 cups shredded cabbage

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2 cups ketchup

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2 T horseradish

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2 T lemon juice

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1 T mustard

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½ cup Worcestershire sauce

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1 T salt

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1 T sugar

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3½ cups beef broth from roast

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1 T cornstarch

 

DIRECTIONS: Cook roast in 3 cups water until very tender and save broth. Combine the rest of the ingredients; cover and simmer for 45 minutes. Chip beef into small, thin pieces; add to sauce the last 15 minutes.

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads; Potatoes or Rice; Favorite Veggie Sides.Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com

 

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