RSS FeedBBQ Beef and Chicken with Oklahoma BBQ Sauce
It’s easy to prepare a delicious barbeque without having to light a single coal. Here are two recipes that result in a finger-lickin’ good barbecue but rely on either a slow cooker or the oven. Each of them features a spicy sweet Oklahoma Barbecue Sauce that is not only perfect for these chicken and beef recipes but for pork and ribs, too. What’s even better is that once you make this sauce (you get more than a quart from this single batch!) you can keep it refrigerated and it’ll keep almost indefinitely.
BBQ Beef Sandwich
(Serves 8 to 10)
4 pounds chuck or arm roast
4 cups Oklahoma Barbeque Sauce, divided (recipe below)
Place the roast and 2 cups water in a slow cooker; cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours. Take meat out of cooker, reserving around 1/2 cup water. Shred the meat with two forks and place back in the cooker. Pour over 2 cups barbeque sauce and reserved water. Cover and cook on low for 4 to 6 hours. Taste and stir in more sauce if needed. Serve on brioche buns or onion hamburger buns, passing remaining sauce on the side.
BBQ Chicken
(Serves 8)
8 bone in, skin on chicken breast halves (or other pieces to your liking)
2 1/4 to 2 1/2 cups Oklahoma Barbeque Sauce, divided (recipe below)
Preheat oven to 350 degrees. Line a rimmed cookie sheet with foil.
Place chicken on prepared cookie sheet and brush liberally with 1/4 to 1/2 cup barbeque sauce. Bake for around 45 minutes or until the chicken reaches 165 degrees on an instant read thermometer. Serve remaining sauce on the side.
Oklahoma Barbeque Sauce
(Makes just over 1 quart)
I found this recipe in mom’s recipe box after she passed away. It is from her friend Ann Reed, who said this about it on the back of the card: “Delicious with ribs, beef, ham or chicken. I have been making this for 20 years and it is special in our house.” It is very easy to make, with just the right balance of spicy and sweet.
2 1/2 cups tomato juice
1 medium onion, minced
1/2 teaspoon celery seed
3/4 teaspoon garlic powder
1 cup sugar
1 1/2 cups ketchup
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons chili powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1 cup white wine vinegar
1 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon cloves
2 teaspoons cinnamon
2 tablespoons butter, melted
In a large saucepan, bring the tomato juice, onion, celery seed and garlic powder to a boil. Reduce to medium and boil for 15 minutes. Remove from heat and stir in remaining ingredients.
Make ahead: According to Ann, the sauce will keep indefinitely, covered and refrigerated.
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