by Charlie Knote Charlie comments: Mix all ingredients together. Carefully use as a baste for the last 10 to 20 minutes of grilling. Makes over 3/4 cup. How I used it: I marinaded some chicken bits (thighs & drumsticks) in this stuff for a few hours. The bits were sorta smoked in a Weber Kettle for about an hour with the food on one side and the fire heaped up on the other (charcoal with chunks of plum wood). Basted occasionally with the marinade which had been boiled up (cant be too careful!). I managed to keep the temperature at the grid down to around 240/260. Spread the coals out, opened the vents and moved the chicken bits directly over and crisped them off. Liberal basting. Verdict:- The kids loved it. I found it a bit sweet. Maybe add Tx Pete or somesuch. Posted to bbq-digest by email@example.com on Jun 5, 1998
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 671mg||23 %|
|Potassium 409.9mg||11 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 23g|
|Protein 2g||3 %|
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Calories per serving: 98
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