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Home » Public Forums » GMCnet » Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food
Re: Non GMC, US embassy in Oslo Norway testing out Norwegian Xmas food [message #292689 is a reply to message #292644] Mon, 21 December 2015 19:55 Go to previous messageGo to previous message
jhbridges is currently offline  jhbridges   United States
Messages: 8412
Registered: May 2011
Location: Braselton ga
Karma:
Senior Member
All the Western NCians I've run up on are reworked Yankees who eat quiche and pate and hang out at the guy's Big House out by Asheville. Depressing. The chicken you got at Wekiwa was basted in beer and butter. The sauce - if you had any - was probably tomato based, it was commercial. I may make some next year and freeze it and bring it down. Red, but no ketchup dies in making it. A bud used to do pork loin with a sauce of equal parts of horseradish mustard and crushed pineapple on it for the last thirty minutes or so - surprisingly good.

Almost Famous poultry BBQ sauce:

6 bottles Heinz chili sauce
3 medium lemons
1 whole Vidalia
~~1/4 cup water
i small bottle Tabasco
1 small jar French's mustard
Refill the mustard jar with molasses
Garlic powder or three cloves garlic
Salt
Pepper
Spices

chop the onion and simmer it in a couple spoons of oil in a large pot. Cook it till it's pretty much caramelized. Add the chili sauce and use the water to wash the dregs of the sauce out of the bottles. Add the mustard and molasses and Tabasco. Halve the lemons, squeeze them into the sauce, the throw the peels and pulp in too. Start the chickens over charcoal. Stir the sauce and simmer gently for an hour and a half while the chickens cook. Half an hour before the chickens are done, toss in the garlic to your taste, salt and pepper to taste, and whatever spices you like on your chicken. mix it well, cover and turn the heat off and let it fester for the last half hour of chicken cooking. Take the birds off the cooker and dip them in the sauce, then put them on a platter or in a large bowl to serve. Pull the lemons out of the sauce, squeeze the sauce out of them, and toss them. The sauce keeps for several weeks in the icebox in a covered container. It freezes well and lasts pretty much indefinitely if it's covered.

--johnny

Foolish Carriage, 76 26' Eleganza(?) with beaucoup mods and add - ons. Braselton, Ga. I forgive them all, save those who hurt the dogs. They must answer to me in hell

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