First Attempt at Roadside Chicken with some ABT's


 
E

Ernie D

TVWBB Pro
I finally made some Roadside Chicken of my own. Thanks for the inspiration, guys. I wish my photos were as good as the ones you guys post, but you will get the idea.

Roadside Chicken and ABT's

Roadside Chicken all Finished

I loved it. We also made some hot sauce today. Habanero, Jalepeno, and a batch of garlic habanero. Turned out great, but we have a ton... It is really hot, and these large bottles make you want to use way too much.

Tons of Fresh Made Hot Sauce

Check out the other Flickr stuff if you want. It's all BBQ.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I wish my photos were as good as the ones you guys post, but you will get the idea. </div></BLOCKQUOTE>
Lookin' good from here, Ernie! Love the roadside! You nailed it.
 
Great looking grill-full Ernie, very nice pics too!

That would be a lifetime supply of hot sauce for me, but it looks great also!
 
Ernie I just did Roadside chicken wings for work this week and everyone loved them. This is my second time. Great recipe. I think I'm going to cut the vinegar in half with apple juice just to give it a try.
 
Chicken photo was perfect.....
thumb.gif


1 plate to go please...

Care to post any of your hot sauce recipes....
chef.gif
 
Thanks guys!

Bob, I think this would be a lifetime supply for anybody. If anyone knows a good, cheap, small, squirt bottle with a cap... Let me know. I want to give some of this stuff away to friends.

Derek, I mostly just kept looking at the ingredients on some of my hotsauce bottles.

Habanero: Start with onions, carrots, tomatoes, garlic, salt, vinegar, lime juice, and water. Simmer till the onions and carrots begin to cook, then add the peppers. Simmer until the carrots are soft, then into a blender till smooth. You can add water till desired consistancy. Adjust vinegar, salt, sugar, honey, spices, etc the way you like. I even added about 15 cloves of raw garlic at the end to one batch, and it was great. You can use any peppers: cayenne, thai, jalepeno...anything you can find.

For the green, I just don't use anything that could change the green color. No carrots. The longer you simmer any green peppers, the less green they become. Cilantro, green onions, and parsley are all great options to enhance the sauce.

So far, I have wanted to make sauces that can be used as a base for other sauces. I have built on the pepper flavors with onions, garlic, carrots, tomatoes, salt, sugar, vinegar, and lime juice. Not too salty or tart.
It has been surprisingly easy to make a very fresh tasting, usable sauce.

The sauces have been awesome alone and as additives in honey glaze, salsa, mayo, mustard, and sour cream. I am discovering things at every meal.
icon_redface.gif
 
You must log in or register to reply here.

 

Back
Top