Fire up the grill! Memorial Day is almost here. As we endured this past brutal winter in the northeast, I thought I’d never see my grill again. It was buried under 3 feet of snow and ice for the longest time!   I’d stare out my deck door and yearn to stand out in the sun, grilling over the hot flame. I have to admit, it does look pretty shabby. It really took a beating from the winter elements. However, it still grills to perfection. I tried it out the other day with one of my favorite summer barbecue recipes. Who doesn’t love barbecued chicken??   It just screams “make me for Memorial Day!” It’s so All-American, and is a great way to usher in the summer months.

There certainly are some fabulous bottled barbecue sauces on the market now, but this wasn’t always the case. When my cousin Sandy gave me this recipe for barbecue sauce about 35 years ago (boy does that make me feel old…but it’s true), there were probably only one or two awful choices that were available in the supermarkets.   So putting in a little extra effort to make your own was worth it. Honestly, it’s still worth it.   It’s just better than any sauce in a bottle that I have ever bought. It’s so easy to make, and you can make a double batch to have on hand for the next time.

This sauce is also fabulous on barbecued pork chops, and I can’t even tell you how great it is on ribs! “Finger lickin’ good” is the only way to describe it!

Please note the slightly overcooked (let’s be real and call it burnt) chicken in my pictures.  My husband has been nicknamed “The Killa on the Grilla.”  Need I say more?  But this sauce can make anything taste divine.  And it did.  We were still licking our fingers and smiling.

RECIPE:

1 medium onion, diced

2 TBSP butter

2 TBSP. vinegar (any kind will do)

2 TBSP. brown sugar

4 TBSP lemon juice

1 Cup Ketchup

3 TBSP. Worcestershire sauce

1/2 to 1 TBSp mustard

1/2 cup chopped fresh parsley

1/2 cup water

Salt and pepper to taste

1.  Brown the onion in the butter.

2.  Add the remaining ingredients.  Stir and simmer for 30 minutes.

How easy is this???

** Cousin Sandy added two “hints” on the back of the recipe card that I will share with you.  The first is to make it in advance and heat when ready to use.  And second, make a double batch and freeze half.  I would like to add a third hint, if I may.  Keep a watch on the chicken so it doesn’t burn.