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.
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.
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