This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

I tried out Lady Bird Johnson's recipe for BBQ sauce

  • Filter
  • Time
  • Show
Clear All
new posts

    I tried out Lady Bird Johnson's recipe for BBQ sauce

    I finally tried Lady Bird's BBQ sauce last night. I made 3 chicken leg quarters according to the recipe below. This sauce is old-school. It really tastes like I imagine the sixties must have been. I read on another site that this sauce tastes strongly of vinegar, so I reduced the vinegar from 1/4 cup to 1/8 cup. I am a Texan and I like vinegary sauces, but even still, this sauce was a bit too sour and vinegary for me. Next time I'll use even less, and use cider vinegar instead of white vinegar.

    Boiling it according to the directions made a big mess of blackened tar on the sides of the pan that needed elbow grease to be removed. As well the residual leftover sauce in the baking pan, it made a sticky mess. It didn't say whether or not to drain the water and chicken fat that came out of the chicken before adding the sauce. I suppose this was something that was just obvious back then. It seemed like adding BBQ sauce to that watery grease in the bottom of the pan wouldn't work, so I drained it off before adding and continuing the bake. Basting was something that I haven't really done a lot of, either. When I stored it in the fridge overnight, the butter separated and coagulated into a solid, so I had to serve it warm when I ate my leftovers today. I thought that was just a serving suggestion, but nope, Kraft Foodservice BBQ sauce this ain't.

    Still, the chicken came out pretty damned good. I must say it was delicious. It tasted like barbecued chicken should taste, even though there was no smoke and I made it in the oven instead of over an open flame. I'll have to try again soon. This time, I'll make it for guests. It's that good.
    Click image for larger version

Name:	lbj-bbq-sauce.jpg
Views:	79
Size:	27.4 KB
ID:	98078
    Last edited by Lost in China; July 20, 2015, 11:36 AM.

    I think I nailed it this time. I made a triple batch to put away in a jar in the fridge, and I put just over 1/4 cup of Heinz cider vinegar. Perfect! No overly sour taste, just pure goodness. I also think you're supposed to pour off the chicken liquids after broiling, otherwise the BBQ sauce just becomes an oily mess.

    But dang is it good. I especially like how it reduces while on the skin and forms a sort of coating. This site is adamant about not cooking with BBQ sauce, and adding it just before finishing. Next time I'm scoring the skin to let the sauce in more.
    Last edited by Lost in China; July 28, 2015, 10:24 AM.


      Coolness, have to try that when things finally calm down over here at the new homestead.



      No announcement yet.
      Rubs Promo


      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

      kamado grill
      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

      Click here for our article on this exciting cooker

      Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

      Click here to see our list of Gold Medal Gifts

      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
      Click here for our review of this superb smoker

      Blackstone Rangetop Combo: Griddle And Deep Fryer In One

      The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

      Click here to read our detailed review and to order

      The Cool Kettle With The Hinged Hood We Always Wanted

      Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

      Click here for more about what makes this grill special

      Grilla Pellet Smoker proves good things come in small packages

      We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
      Click here for our review on this unique smoker

      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

      Click here to read our detailed review