National Barbecue Day – May 16, 2017

5 Fun Facts about BBQ from Foodimentary.com

LBJ and Hubery H. Humphrey, Victory Barbecue, 11/4/1964, by Hulton Archive, with permission of Getty Images.

President Lyndon Johnson and Humbert H. Humphrey celebrate the election results at the Victory Barbecue November 4 in 1964. Photo by Getty Images©

  • Grilling is no longer considered a male dominated activity. While 51 percent of males cha-cha with the charcoal, 49 percent of women flamenco with the flames.
  • 263,000 moist towelettes will wipe up BBQ sauce covering fingers and faces.
  • The most common ingredient added to barbecue sauce is garlic, followed by brown sugar.
  • The original barbecue sauce, dating back hundreds of years, consisted of vinegar and pepper.
  • Lyndon B. Johnson, the 36th president of the United States, hosted the first barbecue at the White House that featured Texas-style barbecued ribs.

LYNDON JOHNSON’S FAVORITE BARBEQUE SAUCE

  • 1/4 c. butter or margarine
  • 1/4 c. cider vinegar
  • 1/4 c. ketchup
  • 1/4 c. lemon juice
  • 1/4 c. Worcestershire sauce
  • 1/2 t. Tabasco sauce

 

Directions:

  1. Bring all ingredients to a boil in a saucepan.
  2. If baking chicken, pour over the chicken pieces in a foil lined pan.
  3. Bake, uncovered at 350° for 1 hour, basting occasionally. This is enough sauce to cover 6 large pieces of chicken. If baking more, this recipe can be doubled or tripled.
  4. Refrigerate leftover sauce.

 

Find Walter “The Barbecue King” Jetton’s recipe here.  He was instrumental in making LBJ’s barbecue events successful.

Dr. Pepper Bar-B-Q Sauce

Yield: 1 cup (8 servings)

Dr Pepper BBQ Sauce Recipe photo by Taste of Home

photo by Taste of Home©

Ingredients:

  • 1 can (12 ounces) Dr. Pepper
  • 1 cup crushed tomatoes
  • 1/4 cup packed brown sugar
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon orange juice
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

 

Directions:
In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers.

 

Originally published as Dr Pepper BBQ Sauce in Taste of Home

Lazy Man’s Ribs from Taste of Home©

Lazy Man's Ribs

Photo by Taste of Home©

Yield: 4 Servings

Ingredients:

  • 2 1/2 lbs. pork baby back ribs, cut into 8 pieces
  • 2 tsp. Cajun seasoning
  • 1 medium onion, sliced
  • 1 cup ketchup
  • 1/2 c. packed brown sugar
  • 1/3 c. orange juice
  • 1/3 c. cider vinegar
  • 1/4 c. molasses
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. barbecue sauce
  • 1 tsp. stone-ground mustard
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Liquid Smoke, optional
  • Dash of salt
  • 5 tsp. cornstarch
  • 1 Tbsp. cold water

Directions:

  1. Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5 to 6 hours or until meat is tender.
  2. Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.

 

Originally published as Lazy Man’s Ribs in Simple & Delicious  January/February 2007, p.35