With secret Tabasco!
Here’s a slightly more lemony combining of ingredients from the August 8, 1974 edition of the Joplin Globe:
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Mystery Barbecue Chicken
3 whole broiler-fryer chicken breasts, halved Place corn oil, lemon juice, molasses, salt, monosodium glutamate, and hot pepper sauce in heavy saucepan; heat to boiling point. Place chicken skin side up on grill over hot charcoal about eight inches from fire. Baste chicken with sauce and cook turning and basting often until chicken is done. Cooking time is about 45 minutes. Makes six servings. (1974 — Mrs. Albert Warren, Charlotte, N.C.) |
From the box of L.R. from Winston-Salem, North Carolina.
Mystery Barecue Chicken
3 whole broiler-fryer chicken breasts, halved
1/2 cup Mazola corn oil
1/2 cup freshly squeezed lemon juice
2 Tablespoons molasses
2 teaspoons salt
1 teaspoon Accent
1 teaspoon Tabasco sauce
Place corn oil, lemon juice, molasses, salt, Accent and Tabasco sauce in a heavy saucepan. Heat to boiling. Place chicken on grill, skin side up, about 8 inches from the coals. Baste chicken with sauce and cook, turning and basting often, 45 minutes or until chicken is done.
Makes 6 servings.
The name comes from Tabasco sauce in the basting sauce. “You don’t realize it’s there, hence the mystery,” he said.