Best 3 Port A Pitt Bbq Chicken Copycat Recipes
PORT-A-PITT BBQ CHICKEN (COPYCAT RECIPE)
Here in Northern Indiana, they have fund raisers where this chicken is sold. It is slow cooked in a large covered grill (about the size of a small travel trailer) where it is constantly moving from the grilling section to a dipping section and back. This makes it fall-apart tender and a spectacular flavor. Edited to add: Since the sauce makes a lot and I end up throwing so much of it away, I've been making up LOTS of chicken for freezing. I have been taking 2 or 3 whole chickens, cutting them in half; then baking the halves in the sauce (may need to bake in batches). When cool, I freeze in freezer bags dividing up the remaining sauce among the bags. When ready to eat, thaw and grill with the thawed marinade.
Provided by Claudia Dawn
Categories Chicken
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Pour over chicken in large roasting pan. Cover with aluminum foil.
- Bake in 325 degree oven 30 to 45 minutes.
- Grill chicken until browned (about 15 minutes) dipping in marinade several times.
IF YOU HAVEN'T TASTED PORT-A-PIT CHICKEN YOU'RE SERIOUSLY MISSING OUT
Port-a-Ppit Chicken comes from a portable smoker and is just about the most delicious poultry ever. Here's how to make a Tangy Grilled Port-a-Pit Chicken recipe at home.
Provided by Krista Marshall
Categories Sauce, Dinner
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small sauce pan, melt butter over low heat and add Worcestershire, onion powder and lemon juice. Stir to combine. Bring to a boil and reduce heat back to medium low. Simmer for 10 minutes. Reserve a small dish of sauce for serving and allow chicken to come to room temp. Spray with cooking spray and season liberally with grill seasoning, salt and pepper on both sides. Sear chicken over high heat for 3 minutes on each side, then reduce heat to low. Cook chicken for 45 minutes, turning every 7-10 minutes, basting with sauce with each turn. Cook until internal temp is 165 and serve with extra sauce if desired.
Nutrition Facts :
BALTIMORE PIT BEEF WITH TIGER SAUCE
This regional speciality calls for a large roast to be grilled (but not smoked) over intensely hot coals while being flipped constantly to avoind burning. The meat comes off the grill well charred, almost black on the exterior but not burned, and rosy pink in the center, bordering on rare. The meat is sliced thin, piled on kaiser rolls, and top with sliced onions and a horseradish-mayonnaise mixture some locals refer to as "Tiger Sauce". The final result is tender, smoky and spicy. In Baltimore, a deli slicer is often used to shave the meat thinly for sandwiches. It's easiest to cut the roast in half lengthwise before slicing it as thinly as possible. From "The Best of America's Test Kitchen 2010" by Cooks Illustrated.
Provided by gailanng
Categories Lunch/Snacks
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Sauce: whisk all ingredients together.
- Beef: combine all seasonings. Pat meat dry with paper towels and rub evenly over beef. Cover with saran wrap and let stand at room temp for at least 1 hour or refrigerated for up to 24 hours. (If refrigerated, let stand at room temp 1 hour before grilling). Before cooking, unwrap meat and rub with oil.
- Charcoal grill: Open bottom grill vents completely. Light a large chimney started filled with charcoal briquettes (100 briquettes; 6 quarts). When coals are hot, pour in an even layer over 1/2 grill, leaving other 1/2 empty. Set cooking grate in place, cover and heat grill until hot.
- Gas grill: turn all burners to high, cover and heat until hot.
- Clean and oil cooking grate. Place meat on the hotter part of the grill. Cook, (covered if using gas), turning often, until evenly blackened on all sides and the center of meat is 95-100 degrees (med rare); 30 minutes.
- Transfer meat to a cutting board, tent with foil and let rest 30 minutes. Cut roast in 1/2 lengthwise, then slice against the grain as thinly as possible. Divide sliced meat equally among Kaiser rolls, top with onion and Tiger Sauce and serve.
Nutrition Facts : Calories 323.7, Fat 11.7, SaturatedFat 2.9, Cholesterol 41.1, Sodium 1026.5, Carbohydrate 35.7, Fiber 2.2, Sugar 3.1, Protein 18.4
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