Looking for an appetizer for your Memorial Day Weekend Barbecue? - TopicsExpress



          

Looking for an appetizer for your Memorial Day Weekend Barbecue? Look no further then this recipe for back country barbecue chicken dip from “Smokestack Lightening” photographed by Jazz at Lincoln Center’s Senior Photographer Frank Stewart. Back Country Barbeque Chicken Dip (serves 24) 12 chickens, cut in half 1 ½ pints 40-grain vinegar 1 ounce iodized salt ½ teaspoon ground black pepper ½ pound light brown sugar 1 quart ketchup 1 quart water ½ pound margarine 1 lemon, squeezed (use both juice and rind) In a large pot combine vinegar, salt, black pepper, and sugar. Stir until sugar is dissolved. Add the remaining ingredients and bring the mixture to a boil. Put the chickens on the grill skin side down for 1 ½ to 2 hours or until brown. Immerse them in the dip and then return them to the grill bone side down until done.
Posted on: Sat, 24 May 2014 12:00:00 +0000

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