Barbecue Biscuits with Two Sauces

Sometimes you need substantial party food that will be

popular with everyone. Barbecue fills the bill but it can be

messy and complicated to prepare along with the expected

accompaniments. We have been very successful with

commercially-prepared pulled pork and small frozen tea

biscuits. If you have the time to smoke your own beef, pork,

or chicken and bake homemade biscuits, all the better,

but our guests forgave our taking short cuts by consuming

the entire offering. Set out a large basket of warm biscuits,

a vintage stoneware platter with barbecue, along with

small bowls of chopped onions and dill pickles and these

two sauces:


Tennessee Valley White Barbecue Sauce

1 1/2 cups mayonnaise

½ cup of sour cream

½ of a small white onion, grated

1/4 cup horseradish

¼ cup of white vinegar

1 lemon, juiced and zested

Sea salt and freshly-ground black pepper to taste

Combine and refrigerate for several hours

before serving


Mentone Bourbon Barbecue Sauce

¾ pint of cider vinegar

1 quart of Louisiana Hot Sauce

2 ounces of Tabasco

1 cup of brown sugar

1 tablespoon of black pepper, freshly ground

1 tablespoon of dry mustard

2 tablespoons of chipotle pepper, ground

2 lemons, juiced and zested

¼ pint of bourbon

Combine all but the bourbon and bring to a low simmer

for about half an hour. Remove from heat, let cool slightly,

and add the bourbon. Refrigerate until ready to serve.


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