Brining + Homemade BBQ Sauce

YES, another chicken recipe, an easy one, actually two — BBQ chicken with homemade BBQ sauce. Grenville was the master grill chef. He’s very good at outdoor cooking, from start to finish. Friends, Marty, Bob and Mary joined us for a Sunday night meal, which also included Asiatic Cucumber Salad and Sweet Potato Salad #1.

Before  grilling, the chicken breasts were brined by immersion n saltwater. Poultry benefits from brining, regardless of it’s cooked, adding flavor, tenderness and less cooking times; it also keeps it moist while cooking.
Table or kosher salt (without iodine) are OK; table salt won't make it too salty.  Dissolve the salt, half a cup to one cup per gallon of water. The brine should be cold. Submerge the chicken in the brine for up to an hour, then dry and cook.  No need to rinse.
Just about any meat can be brined; specific times will vary depending on the meat and size. Lighter meats like poultry or seafood don’t need to be brined as long as pork tenderloins.

Homemade BBQ Sauce #1
Like lots of BBQ recipes, this one starts with a tomato base; ketchup is perfect. My preference is Hunt’s, cause there’s a “no high fructose” variety.

• 1/3 C ketchup
• 2 TBSP brown sugar
• 2 TBSP cider vinegar
• 1 TBSP Worcestershire sauce (low-sodium)
• 2 TBSP prepared mustard (Dijon is my preference)
• 1 tsp smoked paprika
• 1 tsp chili powder (more if you like spicier)

Whisk all ingredients together; refrigerate until using. Put aside sauce you’re not basting with as unused leftovers make a great dipping sauce. Stored in a sealed jar in the refrigerator; it should keep for a couple of weeks (we hope).
This was my first attempt at homemade BBQ sauce (so it’s #1). Our goal is  trying more homemade vs. buying packaged versions. It’s not  difficult AND there’s lots of room for creativity — as your imagination AND taste buds will allow.