1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped celery
1 onion, chopped
1 (16 ounce) can whole cranberry sauce
1 cup barbecue sauce
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9×13 inch baking dish.
In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.
1 lb. jumbo shrimp – peeled, deveined
1/2 lb. thin-sliced bacon
barbeque sauce – as needed
1/4 cup shredded cheddar cheese
Wrap each shrimp in slice of bacon and thread onto skewers.
Brush with barbeque sauce.
Grill over a high flame or pan-fry in a hot skillet until bacon is crisp.
Just before cooking is complete, sprinkle shrimp with cheese and allow to melt.
1 lb. large, uncooked, unpeeled shrimp
milk – as needed for soaking
1/3 cup real unsalted butter – melted
1/4 cup barbecue sauce
1/4 cup ketchup
1 1/2 Tbls. hot sauce
1 tsp. ground black pepper
Wash shrimp in cool water and remove heads if needed; place in a bowl; cover with milk; refrigerate overnight.
Place butter, BBQ sauce, ketchup, hot sauce, and pepper in a saucepan over medium heat; bring to a boil, stirring constantly; remove from heat and refrigerate at least 4 hours.
Drain milk from shrimp; place shrimp in a 9\” X 9\” X 2\” baking pan; drizzle prepared sauce evenly over shrimp; refrigerate for 1 hour.
Bake shrimp, uncovered, in a 450 degree oven for 15 minutes (less time for smaller shrimp). Do not overcook shrimp.
6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature
Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
Meanwhile, preheat an outdoor grill for high heat.
Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.