Chicken Barbecue Sauces

As the weather turns hotter, the count down begins. For those of you who have not found your way to the Clarke County Fair, I would definitely add it to your summer fun list! Yes, there are carnival rides, rodeos, petting zoos and all that exciting fair stuff, but the crowning jewel of the whole event, bar none, is the Chicken BBQ. Marinated just right. Slow cooked all day. Mouthwatering at its finest. For us, it has become the final exclamation point on a summer well spent.

Although the official barbeque recipe used by Clarke County Ruritan members is top secret, here are a few recipes I have collected over the years.  The following sauce recipes are enough to grill 10 halves, so you may want to reduce the recipes by half or store leftovers in an airtight container in the refrigerator. We recommend salting the broiler halves before cooking, so salt is not included in any of the recipes. By the way, these sauces also work well on pork, lamb, goat, and beef!

Garrison’s Famous Broiler Barbecue Sauce
2 c. cider vinegar
½ t. red pepper
1 c. vegetable oil
½ t. garlic powder
1 t. Tabasco

Spicy and Sweet Barbecue Sauce
1½ c. water
¼ t. Tabasco
1 c. vinegar
¼ t. paprika
½ c. vegetable oil
¼ t. black or red pepper
1 lemon or 1 oz. juice
¼ t. onion powder
2 T. brown sugar
¼ t. garlic powder

New England Sauce
2 c. vinegar
1 c. water
1 c. vegetable oil
2 t. black or red pepper

Chicken Barbecue Sauce
1 c. vinegar
2 t. Tabasco sauce
1 c. vegetable oil
3 t. prepared mustard
1 c. tomato catsup
1 lemon or 1 oz. juice
4 T. worcestershire sauce
¼ t. red or black pepper
2 T. sugar

Deviled Chicken
2½ c. vegetable oil
1 t. black pepper
¾ c. prepared mustard
1 t. red pepper
4 t. dry mustard
½ t. onion or garlic powder

Fruit Barbecue Sauce
1½ c. frozen pineapple juice concentrate
¼ c. water
1 c. vegetable oil
1 T. sugar
½ c. lemon juice
½ t. ginger

Spicy Chick-N-Que Sauce
1 c. water
2 T. chili or curry powder
1 c. vegetable oil
3 T. sugar
1 c. vinegar
2 t. red or black pepper
½ t. garlic powder
1 t. dry mustard
½ t. onion powder
¼ t. cayenne pepper
2 T. worcestershire sauce
2 T. Tabasco sauce
2 T. paprika

Do-It-Yourself Sauce

Use 1½ to 2 cups vinegar and 1 to 1½ cups oil as a basic mixture. Add other ingredients, listed or not listed in the above recipes, to season to your taste.

Many of these were developed by Ed Garrison, retired Extension Poultry Specialist with the Mississippi Cooperative Extension Service.