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Easy Barbecue, BBQ and
Marinade Recipes
Favorite Barbecue and BBQ
recipes
Tomato Soup Barbecue Sauce
1 can Campbell's condensed tomato soup
1/3 c. Worcestershire sauce
3 tbsp. vinegar
2 tbsp. packed brown sugar
1 sm. onion, chopped
In one quart saucepan, combine soup, Worcestershire sauce, vinegar, sugar
and onion over medium heat. Heat to boiling. Reduce heat to low. Cook 10
minutes. Use to baste beef or chicken during broiling or grilling. Makes
1-3/4 cups sauce.
Lima Bean Barbecue
Beans
1 can (16 oz.) Lima beans, drained
1 can (16 oz.) red kidney beans, drained
1 can (28 oz.) Navy beans with pork
1/2 lb. bacon, cut in 1 inch pieces
1/2 lb. cooked ham or 1/2 lb. cooked sausage, cut up or use both
1/3 c. vinegar (cider)
3/4 c. brown sugar
3 lg. onions, sliced
1/3 c. ketchup
2 tbsp. sharp mustard
Combine all beans in a large bowl. In a heavy skillet, slowly fry the meat,
pour off all fat except a glaze on the bottom of pan. To the skillet add
cider vinegar, ketchup, mustard and onions. Mix well. Simmer until onions
are soft (about 10 minutes). Put all ingredients together and stir well.
Cover and bake at 275 to 300 degrees for 2 hours. Add more ketchup if beans
get dry.
Oven Baked
Barbecue Chicken
In a saucepan melt
2 tablespoons butter.
Add 2 cloves of garlic, crushed.
Cook 4-5 minutes.
Add:
1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon
Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it.
Bake at 350 degrees for 1 hour, basting often with sauce. Alternative
method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover
and bake at 450 degrees for 20 minutes.
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