or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › suggestions needed for a sauce/glaze for a chicken brined in the Slaughterhouse brine - GRILLED, not smoked
New Posts  All Forums:Forum Nav:

suggestions needed for a sauce/glaze for a chicken brined in the Slaughterhouse brine - GRILLED, not smoked

post #1 of 2
Thread Starter 

Guys,

I'm getting ready for my first ever smoke - ribs, of course!

But I've also decided to grill some chicken thighs on my Weber. I've brined it with the slaughterhouse recipe, but now need suggestions on what to sauce/glaze them with.

 

Anyone?

 

Alex

post #2 of 2
This is the recipe of a buddy name of steve perone and this is a basic bbq sauce that is good on virtually everything. You can tweak this so many ways...you can add Tabasco if you like heat , you can add some crushed pineapple if you want to sweeten it up.....so many ways to go , but the basic sauce is excellent just like it is.

No. 5 Sauce

1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
Simmer to marry the flavors and thicken as desired.

Sorry I saw this so late. Hope your ribs and chicken came out good.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › suggestions needed for a sauce/glaze for a chicken brined in the Slaughterhouse brine - GRILLED, not smoked