Barbecued Picnic Chicken

Ingredients

1. In a large saucepan, saute garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside.

On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.

1. Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes.

Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours.
In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally.
Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze. If desired, sprinkle with parsley just before serving.

1. In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain pork, discarding marinade in bowl. Lightly grease the grill rack.
Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.

1. Let roast stand at room temperature for 1 hour. Preheat smoker to 275°. Add wood chips or pellets to smoker according to manufacturer’s directions.

Trim excess fat from pork, leaving some exterior fat. Pat roast dry; rub with mustard and sprinkle with spice rub. Place pork in smoker. In a spray bottle, combine apple cider and vinegar; lightly spritz pork. Smoke, spritzing pork every hour, until pork reaches 165° and is a dark brown color, about 5 hours.
Transfer pork to a 13×9-in. baking pan or large cast iron skillet; liberally spritz with cider mixture. Cover tightly with foil and return to smoker. Cook until pork reaches desired degree of doneness. For sliced pork, cook until pork reaches 190° to 195°, 2-3 hours longer. For pulled pork, cook until 200° to 205°. Remove and let rest at room temperature, covered, 45-60 minutes. For slices, cut around bone and cut roast into slices. For pulled pork, remove bone and shred pork. Skim fat from cooking juices; toss pork with cooking juices.

1. In a small bowl, combine the first 5 ingredients. Pour 1 cup marinade into a large shallow dish. Add the chicken; turn to coat. Cover and refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting.

Drain chicken, discarding marinade. Grill, covered, over medium heat until juices run clear, 15-20 minutes, turning and basting occasionally with reserved marinade. If desired, top with sliced green onions and serve with ranch dressing.

1. In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour.

For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat.
Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours.
Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.

1. In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers.

In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix lightly but thoroughly. Shape into 6 patties.
Grill, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce.