Eastern-style Barbeque Sauce/marinade Recipe

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Eastern-style barbeque sauce/marinade

Donald Bellinger


I titled this "Eastern-style" barbeque sauce because since I left New York State, and moved West I can't find anyone who knows any style BBQ sauce other than tomato- based ones and I have yet to find any commercial BBQ sauce I like;not even Jack Daniel Brand, and I love JD Whiskey. Sorry but I only like barbequed Chicken made with this sauce. There is a very popular chicken barbeque Restaurant back home that uses this Sauce The story I heard is that Cornell University developed it in their School of food management. This sauce is very good for grilling pork chops also;

pinch tips: Flour, Eggs & Breading Techniques






20 Min


10 Min


1 c
"heart- heathy "cooking oil[ i personally use canola oil.]
2 Tbsp
seasoned salt
1 tsp
garlic powder
1/4 tsp
white pepper
1 large
egg, beaten
12 oz
favorite beer light or dark[ i prefer killian's red.] warm/flat
3=4 lb
wholechicken cut into pieces
1/2 c
white vinegar
2 Tbsp
poultry seasoning

Directions Step-By-Step

Put all ingredients except chicken into medium sauce pan. Stir with wire whisk to thoroughly combine. Gradually heat sauce to a simmer and simmer for 10 minutes. Set aside and let sauce cool.
Place chicken pieces into a seal able plastic bag. Pour enough sauce into bag with chicken so chicken is totally covered.Place bag with chicken & sauce into medium glass dish and put into fridge. Refrigerate over night, taking out of fridge 10 minutes before placing chicken on grill.
Grill chicken pieces for 45 ,minutes to 1 hour,turning frequently and basting WITH SAUCE OFTEN DURING GRILLING. Watch for flare-ups. To reduce grilling time, parboil chicken pieces 20 minutes before marinating overnight. When chicken is fully cooked, remove from grill. Serve with favorite cook-out sides[mustard potato salad is my favorite.] and enjoy!!! Discard LEFT-OVER sauce.

About this Recipe

Course/Dish: Marinades
Other Tag: Healthy