Barbecued Chicken

• 2 cups Abercrombie Sauce (recipe follows)
• 1 whole chicken, cut into 8 pieces

Abercrombie Sauce

• ¾ cup butter
• 1 quart apple cider
• 1 cup water
• 2 teaspoons Dijon mustard
• 1 medium onion, chopped
• ½ cup Worcestershire sauce
• 1 cup tomato sauce
• 1 cup chili sauce
• Juice of 1 lemon
• Grated rind of ½ lemon, no white attached
• 2 garlic cloves, finely chopped
• 1 teaspoon granulated sugar

Barbecued Chicken

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BARBECUE SAUCE 

• 3 tablespoons (45 ml) olive oil 
• 2 cups (320 g) finely diced yellow onion 
• 1 cup (120 g) finely diced celery 
• ½ cup (8 g) chopped fresh cilantro leaves 
• ¼ cup (40 g) minced garlic 
• 2½ cups (550 g) chili sauce 
• 1/a cup (80 ml) sugarcane vinegar 
• ½ cup (170 g) sugarcane molasses 
• 2 tablespoons (30 g) Worcestershire sauce 
• 1 cup (225 g) light brown sugar 
• 4 chipotle peppers in adobo sauce, chopped, with 1 tablespoon (15 ml) of the sauce 
• 1 tablespoon (7 g) smoked paprika 
• 1 tablespoon (9 g) mustard powder 
• 2 tablespoons (20 g) Cajun Seasoning Blend 

CHICKEN 

• 4 chickens (3 to 4 pounds, or 1.4 to 1.8 kg each), halved lengthwise 
• 2 cups (576 g) salt 
• ¼ cup (60 ml) olive oil 
• 1 cup (150 g) Cajun Seasoning Blend
• ½ cup (96 g) lemon pepper seasoning 
• ¼ cup (36 g) garlic powder 

GRILLED CHERRY BOMB SALAD 

• 1 jar (10 ounces, or 280 g) spicy red pepper jelly 
• 2 tablespoons (28 ml) sugarcane vinegar 
• 1 tablespoon (15 ml) freshly squeezed lemon juice 
• 1 tablespoon (21 g) Creole mustard or other coarse-grained mustard 
• ½ cup (120 ml) extra-virgin olive oil, plus more for finishing 
• Kosher salt and freshly ground black pepper 
• 24 large cherry tomatoes or small Roma tomatoes 
• 2 heads of romaine lettuce, leaves separated 
• 12 large spring onions, green stalks attached, or green onions

Firecracker Barbecue Chicken with Grilled Cherry Bomb Salad

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• 2 pounds bone-in, skin-on chicken thighs
• olive oil as needed
• barbecue sauce (recipe follows)

Brine:

• 2 quarts water
• 1 cup salt
• ¾ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ cup granulated onion
• ¼ cup granulated garlic
• ¼ cup cayenne pepper (optional)

BBQ Sauce

• 1 cup coarsely chopped onion
• 4 cloves  garlic, chopped
• 1 small carrot, chopped
• 2 tablespoons butter
• 1 teaspoon ancho chile powder
• 1 tablespoon smoked paprika
• 1½ cups ketchup
• 3 tablespoons molasses
• 3 tablespoons cane syrup
• 3 tablespoons cane or apple cider vinegar
• 2 tablespoons Creole mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• salt, pepper, and cayenne to taste

BBQ Chicken Thighs

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• 3 slabs meaty baby back ribs
• 1 large onion, sliced
• 12 cloves garlic, peeled and smashed
• 2 tablespoons kosher salt
• 2 tablespoons black pepper corns

Rub:

• 4 tablespoons firmly packed brown sugar
• 1 tablespoon smoked paprika
• ½ tablespoon kosher salt
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 2 teaspoons chili powder
• 2 teaspoons black pepper
• 1 teaspoon ground celery seed
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper, or to taste

Barbecue sauce, if desired

Easy Barbecue Baby Back Ribs

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BRINE

• 1 cup kosher salt
• 1 head garlic, unpeeled, with the top cut off
• 8 bay leaves
• 1 whole trimmed beef brisket, 7 - 9 pounds

SAUCE

• ½ cup corn oil
• 2 large white onions, chopped
• 1 teaspoon kosher salt or coarse sea salt 
• 1 tablespoon New Mexico chile powder 
• 2 teaspoons freshly ground black pepper, plus pepper to taste
• ½ teaspoon each celery seed and ground allspice 
• ¼ teaspoon ground mace
• ¼ teaspoon ground cayenne pepper, or to taste 
• ¼ cup each distilled white vinegar and Dijon mustard
• 2 tablespoons light brown sugar
• 1 tablespoon molasses
• 2 cans (28 oz each) whole plum (Roma) tomatoes with juice
• granulated sugar and salt to taste

RUB

• 1 tablespoon each black peppercorns, white peppercorns, celery seed, caraway seed, and mustard seed
• 1 loaf soft, whit sandwich bread (optional)

Slow-smoked Brisket with Homemade BBQ Sauce

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