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

Discussion in 'General Discussion' started by albaron, Jul 26, 2013.

  1. albaron

    albaron Newbie

    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
     
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    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.
     

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