Panhandle Barbecue - Chicken or Pork

Sohtyz on Sep-09-2005 at 11:31 PM RST @ 68.103.70.208 Panhandle Barbecue - Chicken or Pork

Barbecue Sauce

1/2 cup butter-melted
1/2 cup light brown sugar
Dash cayenne
1 cup salad oil
1 t. dry mustard
1/2 cup Worcestershire
14 oz. bottle catsup
2 T. Heinz chili sauce
Garlic to taste
1 onion, finely chopped
1/4 cup lemon juice
5 drops Tabasco

Add above, stirring constantly. Simmer 15 minutes, stirring frequently. Sauce separates when cool. Stir before use. Freezes well – make a bunch.

Dry Rub

1 T. salt
1 t. black pepper
1 t. paprika

Rub your chicken/pork with the above mixture and grill as normal. You may wish to brush on the panhandle sauce during the last few minutes of grilling or more traditionally, apply the sauce after grilling and have sauce on the side for dipping.

This is an old family recipe (1970) that comes from my parents Chris and Anne Sizemore of Liberty, MO. At the time the recipe was born we lived in the panhandle of Florida. This recipe has a unique and intriguing Southern flavor that everyone loves. It simply makes the world’s best barbecued chicken.

Ed Sizemore