Southern Barbecued Chicken Bake Recipe

1/4 cup tomato paste
1 Tbsp white vinegar
2 tsp honey
1 tsp ketchup
1 tsp black strap molasses
1 tsp Worcestershire sauce
1/2 tsp cayenne
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground ginger
1 1/2 lbs cut up chicken, skin removed, bone in

Put the sauce ingredients (all but chicken) in a saucepan, stir, and place over medium heat; bring to a boil, reduce heat to low, simmer slowly for 10 minutes, stirring often.

Place chicken in a glass baking dish and spoon 1/2 the cooked sauce over, spreading evenly. Cover dish with plastic wrap and put in refrigerator for 1 hour.

Remove chicken from baking dish and arrange on a broiler pan, turn broiler on and broil about 6 inches away from heat source for 5 minutes, then turn and broil 5 more minutes.

Turn oven to 350 degrees, remove chicken from broiler pan to a shallow baking dish. Spoon the remaining sauce over the chicken, cover the baking dish with aluminum foil and bake at 350 degrees for 30 minutes.

Remove cover and let sit 3 to 5 minutes, then serve hot.

Will serve 4 to 6.

Southern Style Tangy Barbeque Sauce Recipe

5 Tbsps butter, melted
2 Tbsps white vinegar
2 tsp dry mustard
1/2 tsp Worcestershire sauce
pinch brown sugar
pinch ground cayenne
pinch ground cumin

Put all the ingredients in a Mason jar, cover and shake vigorously to blend. Uncover and taste, adjusting seasoning as needed.

Refrigerate and use to baste grilled chicken or fish.

Chunky Chimichurri Sauce Recipe

1 cup chopped flat leaf parsley
4 garlic cloves, grated
1/2 tsp kosher or sea salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 Tbsp dried oregano flakes
2 green onions, chopped
1/2 cup olive oil
3/4 cup white wine vinegar
3 Tbsp fresh lemon juice
1/4 cup water

Put all the ingredients in your food processor.

Hit pulse and process just until blended, but still chunky, not pureed.

Pour out into a glass storage container and refrigerate, covered.

Serve as a sauce on grilled meats, poultry, fish and veggies. You can also use this sauce to marinade meats and vegetables before grilling.

BBQ Chicken And Baked Bean Casserole

1 can (16 oz) favorite pork and beans
4 pieces chicken, any you like
2 Tbsp peach preserves (or other sweet preserves)
1 tsp soy sauce

Preheat your oven to 325 degrees. Lightly oil a small casserole dish.

Spoon the pork and beans into the casserole, spreading evenly.

Arrange the chicken pieces over the top of the beans.

In a bowl, mix together the peach preserves and soy sauce, then spoon over the top of the chicken pieces, spreading to cover thoroughly.

Cover and bake in preheated oven for 1 to 1 1/2 hour or until chicken is cooked through. Cooking time will vary depending on what chicken pieces you choose - cook dark meat longer than white meat.

Will serve 2 to 4.

Low Carb Tangy And Tender Beef Brisket - Slow Cooker

4 lb brisket, trimmed clean
1 can (6 oz) tomato puree
1 cup water
1 Tbsp apple cider vinegar
4 bay leaves
1/2 tsp dried thyme leaves, crushed
3 garlic cloves, minced
1 tsp kosher salt
1/2 tsp black pepper

Put the brisket in the slow cooker.

In a bowl, whisk together the remaining ingredients until well blended.

Pour the mixture over the meat, lifting the meat to make sure some gets underneath.

Set the slow cooker to LOW, cover and cook for 7 to 8 hours. During the cooking time, add more water if you need to.

A 4 lb brisket will serve 8 to 10, depending on the sides you serve with it. This tangy meat goes well with sauteed cabbage or other greens.

Low Carb Smoked Chicken Barbecue - Slow Cooker

1 Tbsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp ground black pepper
1 tsp garlic powder
1 tsp kosher salt
8 chicken pieces, your choice, bones and skin removed
1 medium onion, diced
1 Tbsp apple cider vinegar
1 can (28 oz) crushed tomatoes

Put the first 6 ingredients in a bowl and stir together. Add chicken pieces and toss with the dry spices until coated well.

Put onion in slow cooker, sprinkle the vinegar over, then pour the crushed tomatoes over the top.

Arrange the chicken evenly over the top, then sprinkle whatever remains of the spices from the bowl over the top of the chicken.

Turn slow cooker on LOW, cover, and cook for 7 to 8 hours or until chicken is tender.

You can serve your "BBQ" chicken as is, in whole pieces, spooning the sauce over the top, or you can shred it up and mix it into the sauce in the slow cooker for a pulled 'pork' style. Serve in lettuce cups or on top of a bed of coleslaw for a low carb dinner.

This recipe replaces traditional barbecue sauce (typically high in carbs) with smoked paprika, crushed tomatoes, and vinegar, giving the same flavor profile without the sugar and carbs.

Will serve 6 to 8.