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.
February 22, 2012
Categories: Beef, Chicken, Pork . . Author: dunblak . Comments: Comments Off on Barbecue Biscuits with Two Sauces