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Orange Barbecue Sauce - Charlie's


1/4 cup ketchup
1/4 cup canola oil
1/4 cup orange juice
2 tablespoons cider vinegar
1/2 teaspoon garlic powder or 1 clove fresh garl
1 teaspoon cracked black pepper
3/4 teaspoon salt

Charlie comments: Mix all ingredients together. Carefully use as a baste for the last 10 to 20 minutes of grilling. Makes over 3/4 cup. I marinated some chicken bits (thighs and drumsticks) in this stuff for a few hours. The bits were smoked in a Weber Kettle for about an hour with the food on one side and the fire heaped up on the other (charcoal with chunks of plum wood). Basted occasionally with the marinade which had been boiled (can't be too careful!). I managed to keep the temperature at the grill down to around 240-260F. Then I spread the coals out, opened the vents and moved the chicken bits directly over coals and crisped them. I basted liberally. Verdict: The kids loved it. I found it a bit sweet. Maybe next time I'll add some Texas Pete or some other hot sauce. Posted to the BBQ List on June 5, 1998 by John Cartlidge - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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