I love, love this one for chicken. For pork, I use Sue's Roadhouse ribs recipe. __________________ Easy After Work BBQ Chicken Recipe courtesy of Paula Deen Ingredients 1 (3 1/2-pound) chicken, cut into 8 pieces Salt and freshly ground black pepper Easy BBQ Sauce: 3/4 cup ketchup 1/4 cup plus 2 tablespoons packed dark brown sugar 3 tablespoons white wine vinegar 2 tablespoons minced onion 2 tablespoons Dijon mustard 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco) 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped scallions (white and light green parts) 1 1/2 teaspoons freshly grated lime zest 1 1/2 teaspoons freshly squeezed lime juice Lime wedges, for serving Directions Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce. Easy BBQ Sauce: In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.

Her recipe. It's a cooking, not canning recipe. A little more complicated than the one I throw together and I don't make 1 1/2 quarts at a time, but I don't know what it would hurt to freeze what's leftover - it might slightly affect taste, it wouldn't be a safety thing. If you were terribly disappointed you'd just know not to do it again. But I freeze spaghetti sauce all the time and no one complains. There are I think 7 or 8 quart bags of lasagna sauce with meat in my freezer right now from a cooking frenzy my SIL had last month, and her small freezer was full. I'm babysitting sauce until she wants it ;0) 1/2 cup vegetable oil 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1 cup (10 ounces) tomato paste 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup (8 ounces) hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

If I have a BBQ sauce stain, I use an enzyme pretreater such as Shout or Seventh Generation. I'll treat the stain for 5 minutes then wash on warm (80-90F) with Tide F&G liquid and it comes out every time. I'm worried that all your washing might have set the stain. Don't put it though the dryer until the stain is gone. Another thing that works is the Tide To Go Stain Remover pen. That thing is awesome at getting out these types of stains.

Actually if you use a proper cut for long slow roasting with ot without a BBQ type sauce, it's pretty well impossible to cook it too long...those cuts include things like Boston Butt and shoulder roasts. A lean roast like a loin or fresh ham roast will be way too lean and get stringy and tough like you said. When doing the long slow roast of things like a shoulder, I don't marinate at all, I just rub with a little salt and maybe some garlicm slice some onions and a lemon and cover with those slices, add about a cup of "something" apple juice, coke, 7 up, wine, broth,,,whatever....even water....and pop on the lid, set the temperature for 275 and cook for as long as I can....5 to 6 hours depending on the size, Then use 2 forks to shred it and if you think it needs it add some BBQ sauce....there aare all sorts of BBQ sauces to add....I make my own with onion, garlic, tomato paste vinegar brown sugar hatch chilis....and orten some Coleman's mustard powder as well.