We've been using this BBQ recipe as a go to this summer as we almost always have all of the ingredients on hand and it reminds us of the south. This is straight out of the Charleston Junior League Receipts cookbook (page 123!) and one of the few recipes that does not call for lard.
You'll note this recipe is vinegar based and the recipe itself calls for basting and baking an entire chicken. We have modified it to marinate and baste chicken breasts on the grill. We've also used this on pork chops which was equally delicious.
BBQ Chicken
1 stick of butter
The juice of one lemon
Vinegar
Water
Salt & Pepper
Red Pepper Flakes
Meat of your choice (if marinating, bring to room temperature)
Melt the butter. Measure the lemon juice and add equal parts vinegar (a good sized lemon will yield 1/4 cup of juice which makes things easier). Add the same amount of water as lemon juice and vinegar (i.e. if you have 1/4 cup lemon juice and 1/4 cup of vinegar, you want 1/2 cup of water - your math lesson for the day).
Combine butter, lemon juice, vinegar, and water. Add salt, black pepper, and white pepper to taste. If marinating, pour half of the mixture into a shallow dish and let sit for a while (I do 30 minutes at room temp).
While grilling (or baking) baste frequently.
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