FAMILY BARBECUED CHICKEN, RIBS, OR CHUCK ROAST



I’ve tried all types of secret bar-b-que sauce recipes, and tried concocting many of my
own for years but it seems all my effort was in vain.  I say this because I found one
store-bought product that surpasses them all.  This product is “KRAFT HONEY BARBECUE.”
Sauce.  Kraft makes a whole assortment of barbecue sauces, and has several “honey”
barbecue sauces alone, but always use their plain Honey Barbecue sauce (not honey hickory,
honey thick and zesty, etc.)  Just use their plain old honey barbecue.  THERE IS NO BETTER
BARBECUE SAUCE.  Most barbecue sauces smell and taste great AT FIRST.  But during cooking
the wild and varied ingredients in them will impart a somewhat “bitter” taste to your
finished grilled meat product.  

KRAFT “plain” HONEY BARBECUE SAUCE (USE NOTHING ELSE!)
Slab(s) of pork ribs (boiled for 20 minutes before grilling, cut in to portion sections)
Water spray bottle (clean)
Meat brush or large tablespoon (for applying sauce)

(To barbecue ribs, boil them for twenty minutes first before grilling them on the grill.
I also slice each rib slab into 4  bone section portions.)

Just slap your chicken or ribs on the grill using moderate heat.  Slop some of the sauce
on the side facing up.  Grill a few minutes then turn them and slop some more sauce on the
other side.  Just keep repeating this process until meat is done.  There’s an old saying for
making a successful barbecue, just “toss ‘em and sauce ‘em”!  Keep those pieces of meat
moving.  Don’t let them sit very long on one side.  Keep saucing before turning them over
each time.  Use a new sauce brush or even a tablespoon to apply the sauce.  Make sure that
when you sauce a side of the meat that you cover every bit of that side.  It is more
important to cover the entire side with sauce than how much sauce you put on it, but always
sauce any scorched areas more heavily.  Keep a clean spray bottle with water in it to control
flame ups and scorching.  Barbecuing is an art.  With  these guidelines and a little practice,
you will soon be a pro!

NOTE:  To avoid too high of a barbecuing heat and to avoid burning your meat before the
meat is cooked thoroughly in the middle use only ONE layer of coals.  Make a small hill
of coals (enough to spread out and cover the bottom of your grill later).  Ignite them.
When each coal turns about one-third white it means they are hot enough to spread out.
Only spread them out to make ONE layer of coals across the bottom of your grill.  You do not
need to cover the entire bottom, only enough to cover the area directly beneath the amount
of meat you will be cooking.  The meat should be two and one-half inches above the top of
the coals!  Following these tips should assure a much better outcome.

You can grill a chuck roast too!  A one inch thick chuck roast takes twenty-fives minutes
on each side to cook (only turn once). Sauce it or you can season it any way you like.
Make sure you follow the above note instructions though.