Miss Patsy’s Barbeque Sauce Recipes for Chicken

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There are many ways to cook chicken and one of the ways is to barbeque chicken quarters.  For a cook out, select as many leg quarters as will fit on your grill, place on grill with skin up, and slow cook until the leg turns in the thigh connection.  Remove from heat and place into a baking pan.  Liberally apply one of the following sauces.  Cover with aluminum wrap, and let stand until cool to eat.  Remember, the sauce will be pulled into the meat as it cools, so please don’t apply sauce while cooking.  Enjoy!

John Boy Barbeque Sauce

Easy to make and tastes great!  Probably originated in the 1930’s

1 Cup Dukes Mayonnaise

1 Cup Apple Cider Vinegar

Ground Cayenne Red Pepper to taste

Mid-Carolina Mustard Barbeque Sauce

Mustard-based is most popular sauce in Richland, Lexington & Kershaw counties

1 Cup Prepared Mustard

¾ Cup Honey

1 teaspoon Oregano

1 teaspoon Lemon Juice

 

 

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“Miss Patsy,” is the eldest of four children, all born in a country house built before 1900. She was taught to cook at an early age by her mother, Miss Mildred Ross.  It was and still is a sign of respect in certain pockets of Kershaw county to refer to locals by their name with Miss or Mr. preceding the first name. Simple home cooking was the rule of the day, and nothing was thrown away.  A cook book was hardly followed and recipes were shared using terms like “use a pinch of this, pinch of that,” and “add to taste.”  Miss Patsy is pretty darn good cook—so Professor Ron married her 41 years ago. PLEASE NOTE: Opinions expressed do not necessarily represent Jungle Taming's opinions.