Everyday Mom's Meals: Red, White & Barbecue

Sunday, July 15, 2018

Red, White & Barbecue

Today's recipe is because I had another opportunity to try a great product from My Magazine Sharing Network. And you're going to be so glad I did.

This time, they wanted me to check out McCormick® Grill Mates® Bottle Blend Seasoning at my local Kroger store. With so many flavors to choose from I knew it wasn't going to be easy to pick. But I was in the mood for tasty, summer time barbecue, and had a new sauce I had been waiting to try too...so I was immediately drawn to the Brown Sugar & Bourbon. Just reading that, you're drooling, aren't you? Just wait! 

Backyard barbecues are one of the best things about this time of year. And I don't care if you're hosting the whole neighborhood or having a quiet evening at home with your family, there is just something so fun about a hot grill with great food! It is truly an All American tradition! 

Since we just got back from our Florida vacation, I had southern barbecue on the brain. No, not because we were in the Sunshine state, but because we drive through Kentucky, Tennessee and Georgia on the way down and back. SO many signs for tasty, finger lickin' barbecue, my mouth was watering! 

The flavors in the spice blend complimented the sauce I made perfectly, but would be absolutely delicious on its own too. Kind of like a dry rub! 

If you're looking for a new barbecue recipe to throw on your grill before summer is over, this one is super easy, but BIG on flavor!

Sweet Southern Barbecue Chicken
4 chicken leg quarters, fat trimmed but skin on
1/4 c. vegetable oil
3 TBS McCormick Brown Sugar & Bourbon seasoning
1 c. ketchup
1 c. cola
1/4 c. Worcestershire sauce
1 tsp. onion powder 
1 tsp. garlic powder
Salt and Pepper to taste

In a medium sauce pot combine ketchup, cola, Worcestershire sauce, onion powder, garlic powder and black pepper. Stir. Bring to a boil over medium heat, stirring often. Reduce heat to low and simmer for about 10 minutes until thickened, stirring often. Transfer to a bowl and allow to come to room temperature. Baste chicken with oil and sprinkle with seasoning, salt and pepper. Allow to chill in fridge for 2 hours. Before grilling, let chicken come up to room temperature. Preheat grill to high. Spray with cooking spray. Sear chicken on both sides for 5 minutes. Reduce heat and cook chicken for 35-40 minutes, turning often. In the last 15 minutes baste liberally with sauce. *NOTE* The amount of oil and seasoning is based on the size of your chicken quarters. 

Disclaimer: I received free samples to use in this post. All opinions and the recipe are my own.  

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