SMOKY MOLASSES BBQ LEG QUARTERS
4 chicken leg quarters (or 2 lbs of chicken legs)
1 cup low fat buttermilk
1 lemon, juiced
2 tablespoons Brew and Feed Smoky Molasses Rub
1/2 cup Brew and Feed Smoky Molasses BBQ Sauce (see instructions below)
Rinse chicken and pat dry.
Place chicken, buttermilk and lemon juice in a bowl or zip top bag.
Mix all ingredients well.
Cover and refrigerate for 2 hours or as long as overnight.
Preheat grill or oven to 450° and indirect heat.
Remove chicken from refrigerator, pat dry and season with Smoky Molasses Rub.
Grill chicken 30-40 minutes, turning occasionally.
During the last 10 minutes brush the chicken with the Smoky Molasses BBQ sauce.
Chicken is done when the internal temperature (thermometer inserted in the thigh) reads 180 degrees.
Remove from grill and allow chicken to rest 5 minutes before serving.
2 (14.5 ounce) cans Great Northern beans, rinsed and drained
1 cup water
3/4 cup packed brown sugar
1 small onions, chopped
3 tablespoons ketchup
3 tablespoons molasses
1 tablespoon vinegar
1 tablespoon mustard
1 teaspoon salt
1 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
Place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. Crumble bacon once cooled.
Mix, beans, water, brown sugar, onions, ketchup, molasses, vinegar, mustard, salt, and garlic powder together in the prepared baking dish. Cover dish with aluminum foil.
Bake in preheated oven until bubbling, 45 minutes.
Brew and Feed Smoky Molasses BBQ Sauce
1 tablespoon butter
1/2 cup sweet onion, finely chopped
1 cup apple cider vinegar
1/2 cup ketchup
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 Tablespoon Brew and Feed Smoky Molasses Rub
In a medium saucepan over medium high heat, add butter and onions and cook 2-3 minutes until onions begin to soften.
Add the rest of the ingredients and let simmer for 10 minutes.
Cool and use immediately or refrigerate for up to a week.
Pair with: Porter
The Porter beer style was engineered to meet the demand of patrons in England during the Industrial Revolution. The beer is believed to have evolved from the blending of old ales, brown ales and mild ales. It got its name from London street Porters who the beer was popular with. Porters should be roasty, chocolatey, caramely with some fruity notes. Even with all that flavor the beer should finish dry. We recommend choosing a porter that’s 5.5 ABV or less. Anything with a higher ABV than that will have too much malty sweetness and would clash with the molasses in this recipe.