A New Way to BBQ

bbq chix, black beans, cabbage

When we bought this house – almost three years ago – it came with an enormous, black BBQ gizmo, with a grate large enough to cook enough meat for a party of twelve or so. We don’t BBQ outside, not even when we are camping, so the cover has remained on it.

BUT . . . we like the idea of BBQ’d food, so I usually just put roasted meat in some BBQ sauce ad hoc. But last night, mostly because of circumstances rather than actual design, I did something a little different.

I had about eight chicken legs that I had roasted in my Nesco Roaster oven, but that we hadn’t eaten yet. As I started dinner, I put some of them into a deepish frying pan with some water and BBQ sauce, covered them, and left them to simmer for a while. Turned out that we didn’t eat for over half an hour, so I just let the chicken do its own thing.

The result was the most succulent BBQ chicken that I have ever had. It had the deep BBQ flavor without being too bitey, and was so tender – not at all like how they get kind of dried out on a grill top. Better than anything I have ever had at a BBQ joint – or fancy restaurant!

We are not big meat eaters, so one small leg each was plenty. The flavor and satisfaction factor were so high that this small amount of meat was quite sufficient.

The freshly-steamed cabbage was perfect with the BBQ flavor, and the black beans and brown rice also seemed to fit right in.

We’ll remember this dinner for a long time. ;->

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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5 Responses to A New Way to BBQ

  1. Ok, I’m hooked :). Wonder how this would be with other meats..worth a try. Thanks for sharing this Dorrie

  2. Linda Sand says:

    This sounds like something I’d like. I’ve saved your instructions.

  3. IRENA & dots says:

    I love BBQ too, can’t wait for summer!

  4. Carol says:

    Looks good. It’s been awhile since I have had good bbq. I will definitely try this. Thanx!

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