Friday, July 4, 2008

Fourth Festivities.


Fourth of July Menu


Mixed Beans
Butterflied Barbeque Chicken
Potato Salad
Hamburgers and Hotdogs
Kabobs
Corn on the Cob


Happy Fourth Everyone!




Hibiscus.


And now, ALLEZ CUISINE!

First up, I'm making a barbeque sauce.


Here are most of the ingredients:

brown sugar
cider vinegar
chili sauce
Lea & Perrins
hot sauce
yellow mustard
Stubb's hickory smoke
cayenne
molasses
garlic



I decided to add some chopped onion in the mix.
Saute chopped onion and minced garlic in butter.



I also decided to add tomato sauce.
One can.


Add 1/4 cup brown sugar.


1/4 cup cider vinegar.


Some chili sauce.


Lea & Perrins.


Molasses.


Ketchup.


Yellow mustard.


Texas Pete's Hot Sauce.

Stubb's Hickory Smoke.


Needed more sweetness, so I added HONEY.


More molasses.

I kept tweaking and adding more of the same.
More L & P.
More hickory smoke.
More chili sauce.
And salt.
And cooked and cooked until it was just right.

Next, my beans.


Generally I don't like canned beans, but Mr. H. was in a hurry and wanted his beans, so I didn't have time to cook dried beans.

Here are the basics for the beans:

Kidney beans
Pinto beans
Black beans
Onion
Smoked beef sausage dogs.



First, I drained and rinsed all the beans.



Then I cooked the sausage and some BACON.
I decided to add bacon because I thought it would add needed flavor.


Then I added in the sliced hot doggies.
Cooked, then deglazed the pan with water.



I sopped up some of the bacon/sausage joos, then added the chopped onions and sauteed.


This smells wonderful.



Added in 1 + cup of my barbeque sauce.


Add 2-3 TB of pancake syrup.
2 TB water.
2 TB cider vinegar.



Bring mixture to a boil
and add the beans.



Cover and cook for 15 minutes.


The flavors here?
Amazing.

Next up, butterflied chicken.



Mr. Hawthorne cuts down the front of the chicken.


Butterfly.
Salt and pepper.


Here's the barbequed grilled chicken.
Delicious.

Now, on to the burgers.


1/2 buffalo meat


And 1/2 ground chuck.


We added salt and pepper, Lea and Perrins, onion powder, and granulated garlic.


Here's the butterflied chick and corn on the cob on the grill.


Hamburgers and hot dogs done.


Next, I decided to make some veggie kabobs.
Red pepper, shitake shrooms, onion, and squash.


I mixed some olive oil, balsamic vingegar, Lea & Perrins, and juice of one orange.


Kabobs with rosemary in the marinade.



Grilled kabobs, corn, beans, hamburgers, and dog.


Add in the butterflied, barbequed chicken with barbeque sauce.


And finally, Mr. Hawthorne's potato salad.

What a delicious meal.
I must admit, my homemade barbeque sauce was, for lack of a better word, kickass.

2 comments:

Marilyn said...

Neat! Autopsy chicken! Seriously, it all looks so very tasty. Happy 4th to you and all the Hawthornes!

notmuchofacook said...

What time is dinner, Rosie? You have outdone yourself! It looks delicious. I will try your barbecue sauce soon.