Pennsylvania Bbq Recipes

Steps:

• In a large saucepan, combine the ketchup, water, brown sugar, cider vinegar, sweet pickle relish and Worcestershire sauce. Season with cinnamon, black pepper, garlic salt and liquid smoke. Bring to a simmer over low heat and simmer for 20 minutes.
• Shred the ham and stir into the mixture. Simmer longer if desired, then serve hot on hamburger buns. The mixture can also be frozen.

Steps:

• 1. A WORD ABOUT MARINATING. Marinating the chicken overnight is essential to the success of a tender, moist bird. So plan ahead. For a whole chicken, we marinated the bird overnight and most of the day until dinner time. Always refrigerate when marinating.
• 2. Combine all the ingredients into a small saucepan and bring to a boil over high heat. Remove from heat and set aside. Place the chicken in a container and pour the marinade over it and cover. Turn the container over every few hours to make sure all the chicken is absorbing the marinade. Refrigerate overnight and part of the next day until you are ready to cook it. ROTISSERIE: Just put the bird on the spit and forget it! It takes about 1 hour and 15 minutes. No basting necessary. GRILLING: Grill the chicken 4 inches above prepared coals for about 6 minutes on each side. Baste frequently with the sauce. BROILER CHICKENS: For half chickens, baste frequently and broil until a thigh joint moves easily, about 50 minutes or so. Place the chicken halves skin-side-down about 8 inches away from the heat source. Broil for 30 minutes or until the chickens are nicely browned. (They will be half way cooked) Turn the chicken over and broil for another 20 minutes or until the skin is nicely browned, and the chickens are completely cooked through. Be sure to watch your chicken because oven temperatures vary.
• 3. This is the way it looks!

Steps:

• Crumble the ground beef in a large skillet over medium-high heat.
• Add onion; cook and stir until meat is no longer pink.
• Drain excess grease, and stir in the vinegar, brown sugar, mustard, ketchup, salt and pepper.
• Simmer over medium heat for about 15 minutes.
• Serve on buns.

Steps:

• Place your chicken (or turkey) in a pot and just cover with water.
• If you wish to add chicken bullion, do so at this point, otherwise, save any salt until the end or less your chicken may not be as tender.
• Bring to the boil over high heat, lower heat and simmer until the chicken is fully cooked, tender and falling apart, much like a pulled pork sandwich.
• Pull chicken apart into"strings", using two forks and return to broth.
• Add salt to taste.
• Serve, using a slotted spoon, on white rolls, as a hot sandwich.
• I believe this could be made with leftover turkey, white and dark meat chicken or turkey or any other number of ways.
• This is traditionally a very very plain dish/sandwich so I guess it's good for children if you leave out a lot of the salt.

Steps:

• In a small bowl, combine the first five ingredients; rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast. , Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand for 15 minutes before slicing.