I'm still learning. Often times I'll get ideas in my head for food adventures that leave me wondering "is that even possible?" The other day for example, I was questioning what would happen if mayo replaced ketchup as the base for a BBQ sauce. I mean ketchup is good, and mayo is better. Simple logic right?
So I did some investigating and learned that this was FAR from a novel idea. In fact "white BBQ sauce" recipes are abound on the internet. So instead of spending hours perfecting my own, I went to a trusted source for a starting foundation; one of my idols in the cooking blog-0-sphere, Mark Bittman. Sure enough, his blog had a post about it from a contributor.
The sauce comes across as a North Carolina (think vinegary and thin) when it is sampled straight up. But baste some chicken in it over a grill and it adds just the right amount of spice and flavor with none of the vinegar bite. As an ode to the ketchup that once was in the BBQ sauce (and as a nice compliment) my roasted tomato salad was served alongside. My friends and I agree the sauce stole the show though. Thanks Corinne and Scott for sacrificing your grill and acting as guinea pigs ...
Extra un-ordinary BBQ sauce
1 1/2 cups mayo
1/2 cup white vinegar
1/4 cup apple juice
2 tsp. prepared horseradish
1 tsp. black pepper
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. cayenne pepper
Whisk all ingredients together in a large bowl. Put chicken on grill and liberally coat chicken with sauce periodically.
1/2 cup white vinegar
1/4 cup apple juice
2 tsp. prepared horseradish
1 tsp. black pepper
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. cayenne pepper
Whisk all ingredients together in a large bowl. Put chicken on grill and liberally coat chicken with sauce periodically.
5 comments:
In-ter-est-ing! It reminds me of mom's cheesy macaroni salad--from summer BBQs....similar but without the cheese? The apple juice has thrown me a bit---it looks good...do you think I could make the sauce, and use it as a dipping sauce for veggie chicken? Or does it need to be grilled? Very, very interesting! Who woulda thought???
Hey thanks for the comment on my blog. You should totally try it out as a dipping sauce for your faux chicken. It has a vinegary bite to it when consumed by itself but that dissipates as soon as you put it on anything, grilled or not. The original recipe called for twice as much of everything so I have what seems like a gallon stored in my fridge, and I've been using it to dress wraps made with Quorn faux chicken delicious.
Very interesting, Jonny T! I might have to give this a go. I would love to try a curry and mango version of this, or perhaps something with green curry to make it a Thai-type sauce.
In related news, how long do you marinate your chicken? I've been doing 48 hour chicken thighs in a few different marinades and they have been so flavorful and delicious. Do you use the thighs ever? Right now, they are my favorite part of the whole bird!
Hey Mike! Thanks. I bet if you exchange the cayenne pepper for some green curry paste it would be excellent ... and different.
Actually I didn't marinade the chicken at all. It went on the grill initially bare and then I applied the sauce. I'd be curious to here about your super long marinade recipes.
What I've taken to doing is to brine the chicken for 1-2 hrs before hand. A mix of apple juice, water, garlic powder, lots of salt, brown sugar, honey, soy sauce and lemon juice does the trick. The chicken will retain it's moisture regardless of how long you cook it. And oh the flavor ...
I go with whatever part of the chicken I'm feeling at the time. No prejudice here. Thighs are great though. Prefer removing the skin though. Totally don't miss it with this sauce ...
I always buy the chicken thighs with the skin removed, then clean off the extra fat at home as well. I rarely eat chicken with the skin on!
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