A lot of Dads will be grilling out for Father’s Day….some will even get a beautiful new grill!!!
This month I’d like to share with you a couple of our favorite BBQ Sauce recipes, one sweet and one savory!
The “sweet” sauce is the one we’re featuring this month and is a popular North Carolina mountain favorite! This delicious recipe, called “North Carolina Bar-B-Q Sauce” is simple to make, can be multiplied as many times as you need and is in my “Granny’s Buns” cookbook.
Our “savory” sauce, which is our all-time personal favorite, is a vinegar based sauce which is the official “state” sauce! You’ll find it in our index called, “North Carolina Bar-B-Que Sauce” in July 2011.
And while Dad is cooking, you and your guests can enjoy a delicious dip called “Buffalo Chicken Dip”, which is our 2nd featured recipe!
North Carolina Bar-B-Que Sauce
1 cup catsup
1 cup light brown sugar
½ cup fresh lemon juice
½ cup butter
¼ cup Sweet Vidalia onions, minced
1 tsp. Worcestershire Sauce
1 tsp. Texas Pete (or Tabasco Sauce)
Place all ingredients in a heavy saucepan and bring to a boil Reduce the heat and simmer for 30 minutes, stirring occasionally. This recipe makes 2 cups of BBQ sauce.
Note: Popular southern sides are: Brunswick Stew, Cole Slaw, Corn-On-The-Cob, Potato Salad and always, Banana Pudding for dessert!
Buffalo Chicken Dip
1½ cups cooked chicken, finely chopped (I use deli-roasted chicken breast)
8-oz. cream cheese, softened
½ cup Buffalo Wing Sauce (I use Moore’s Original Buffalo Wing Sauce)
½ cup prepared Ranch Dressing
½ cup shredded Colby-Monterey Jack Cheese
Preheat oven to 350 degrees. Mix everything together in a large bowl and spread evenly in a shallow lightly greased 1 qt. baking dish or an 8-inch square baking dish.. Bake, uncovered to 20 to 25 minutes. Serve with small baguette bread slices, 2-inch cut celery hearts or crackers.
Note: You can also mix everything together and cook in a crock pot on high for 1½ to 2hrs.