Sauces

0oHUNTo0

I'm doing a couple spatchcock chickens tonight and I'm looking for a couple sauces I could make that would accompany the chicken. Any good bbq or others that I could make? Love vinegar... Thanks for the help.

HDumptyEsq

I love to boil some crushed red chili flakes in apple cider vinegar and a little sugar.

Say 1 cup vinegar, 1 tbs pepper flakes, 1 tbs sugar. It's simple but packs a lot of flavor and a spicy kick. Boiling the flakes for about 5 minutes takes the sting out but leaves the warm buzz.

I use it on chicken or pulled pork, just for a change.

I make my own BBQ sauce but I never keep the amounts of stuff recorded so it turns out differently every time.

brianwdmn

In my experience chicken cooked this way, with a rub and light smoke, at an Egg temperature above 350 will yield a bird that doesn't need a sauce. It will retain enough moisture if cooked to the internal temperature of 160 at the breast and 175-180 at the thigh.

CarolinaCrazy

I love a peruvian green sauce with spatchcocked chicken. 

Just google it. It's similar to a chimmichuri but with a bit of mayo to make it creamier.

Skiddymarker

Tangy sweet sauce used for long time, SWMBO likes this if we don't have her favourite commercial sauce around. Goes well with chicken, more of a mop than a thick sauce, but due to sugar content it will caramelize. (240ml=1 cup, 15ml=1Tbs, 5ml=1tsp)

240ml organic tomato sauce (in a pinch substitute ketchup)

45ml apple cider vinegar

15ml lemon juice (fresh or concentrate)

15ml honey

15ml Worcestershire sauce

30ml Turbinado sugar (in a pinch substitute brown sugar)

5ml onion powder

2.5ml Ancho Chili Powder (in a pinch substitute regular chili powder, omit cayenne)

2.5ml mustard powder

2.5ml granulated garlic

1.25ml cayenne (if using regular chili powder, omit)

1.25ml smoked paprika (in a pinch substitute regular paprika)

Dump into a sauce pan, bring to a boil, let simmer for 10 minutes, stirring so does not burn. Cool completely before use or store in fridge. 

Yields 250ml.

Wolfpack

Chimichurri or try Shack Attack from bbq brethren.

Richard Fl

Look up Bob Gibsons white sauce.  Here is my variation:  Great on shrimp also:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1053290&catid=1 

0oHUNTo0

Thanks for the help.