CHARLIE MILL FAMOUS BAR-B-QUE SAUCE RECIPES
Charlie's Barbeque Chicken Recipe
Chicken - 3-1/2 pounds or less preferred. (Cut in half and do not precook)
Charcoal cooker with cover.
We have found the ideal distance from the charcoal is 10 - 18 inches. Ideal cooking temperature is 275 - 325F.
After charcoal is fully ignited, spread uniformly. Add 1/3 of original quantity on top if ignited coals - this will assure adequate heat to cook. We have found KINGSFORD brand charcoal to be more effective.
Place chickens inside down toward coals and cook for approximately 45 minutes.
Turn chickens over, apply CHARLIE MILLS FAMOUS BAR-B-QUE SAUCE on inside of chickens two to three times during the additional 45 minutes of cooking time.
When done, you will be able to turn bone in drumstick easily.
We like to cut wings off (remove tips), cook along with chickens. They will cook sooner and will give you something to eat early.
Place cooked chickens, inside up, in a cooler and pour 1/8 cup of sauce on each half. This needs to be done 1/2 - 1-1/2 hours prior to eating.
Save sauce from cooler to use on chickens when you eat.
Take about 8lb pork shoulder, score outside & rub all over with olive oil. Take @ 4-6 tablespoons of DRY Charlie Mills BBQ Sauce Mix along with 4-6 tablespoons brown sugar - mix together & rub all over the shoulder. Get a pot/pan with a LID and a RACK in the bottom. Take @ 1-2 cups of water and 1-2 cups of apple cider vinegar and put in the bottom of the pan - want to cover the bottom, but not touch the shoulder. Put lid on and bake @ 4 hours at 350....
Mushrooms - quantity desires
Onions - 1/3 the amount of mushrooms
CHARLIE MILLS FAMOUS BAR-B-QUE SAUCE
Slice the mushrooms in half. Slice onions in rings and quarter the rings. Mix dressing and sauce 50/50, quantity sufficient to cover mushrooms and onions. Place in cooking utensil, bring to boil. Let cool and refrigerate.
BLACK-EYED PEA SUPREME
3 (No.2) cans black-eyed peas, drained
1 cup green bell pepper, chopped (use some red for color if desired)
1/4 cup garlic, chopped or minced
1 cup onion, chopped
1/2 cup CHARLIE MILLS FAMOUSE BAR-B-QUE SAUCE
1/3 cup Texas Pete hot sauce (adjust to taste)
1/4 cup jalapeno pepper, chopped (adjust to taste)
Mix thoroughly, keep refrigerated. Good as appetizer, on salads, dip, or side dish.
4 cups cooked white rice
3/4 cup kidney beans
Red bell pepper
Green bell pepper
Green beans - optional
1/4 cup CHARLIE MILLS FAMOUS BAR-B-QUE SAUCE
Mix all above and serve cold.
Crock Pot Pork Bar-b-que
2 cups CHARLIE MILLS FAMOUS BAR-B-QUE SAUCE
Set crock pot on high for 6 hours
Trim skin and fat, chop meat to desired texture.
Add additional sauce as desired ---------- Submitted by: Pam, Washington, NC
Marinated Pork Chops
4 pork chops up to 1/2 inch thick
1/2 onion, chopped
Place pork shops in a 9-inch square baking dish with onion on top. Cover chops with CHARLIE MILLS FAMOUS BAR-B-QUE SAUCE andmarinate in refrigerator for 1/2 day. Preheat oven to 300 degrees and bake uncovered for 1 hour in the same dish used for marinating. Sometimes I put a few holes in the chops with a fork before marinating to help the flavor get in. We normally have wild rice to go with the chops; husband will put sauce on rice... ------------------- Submitted by: Leigh, Greenville, NC
Boneless Pork Chops - Marinated
Desired amount of pork chops
Cover chops with CHARLIE MILLS FAMOUS BAR-B-QUE SAUCE and marinate 15 - 30 minutes.
Cook on grill and add more sauce after cooking to taste.
I enjoy eating with potato salad and bread. ----------- Submitted by: Tommy, Chocowinity, NC
Oven Bar-B-Que Chicken
3 broilers split
Put chicken in pan skin side down, sprinkle generously with CHARLIE MILLS FAMOUS BAR-B-QUE SAUCE.
1 cup melted butter - pour over chicken
Sprinkle lightly with flour
Bake at 325 degrees until done, turn twice and baste frequently. If pan seems dry, add more sauce.
------------------------- Submitted by: William - Marietta, GA
G. Davis wrote in that he puts CHARLIE MILLS FAMOUS BAR-B-QUE SAUCE on his collard greens. He adds about 1/3 - 1/2 cup of the sauce to the collards as they are cooking.
1 medium cabbage
1-1/2 cups mayonnaise
1/3 cup mustard
3/4 cup sweet pickle cubes
2 tbsp cider vinegar
1/2 cup sugar
1 tbsp celery seed (optional)
1-1/2 tsp salt
1/8 tsp pepper
Grate cabbage fine, keep cold, mix all ingredients with cabbage and refrigerate one hour before serving. Adjust salt and pepper to taste. Submitted by: William - Marietta, GA
1 cabbage shredded or 1 bag slaw mix
1 bell pepper chopped
1 onion chopped
MIX THE ABOVE TOGETHER
1 cup cider vinegar
1 cup sugar
1/2 cup Wesson oil
1 tbsp celery seed
Salt and pepper to taste
Mix the last 5 ingredients together for the dressing. Pour dressing over cabbage mixture and mix well. Refrigerate overnight and enjoy! Will keep a week tightly covered. ----- Submitted by: William - Marietta, GA
Hush Puppy Mix
1 cup white fine meal (not self-rising)
1/2 cup self-rising flour (If making larger quantity, use this ratio)
Add water to the above 2 ingredients until desired consistency to drop with spoon into cooking oil
Salt if desired
Onion salt if desired ------------- Submitted by: Dorlis, Greenville, NC
Pimento Cheese Casserole
8 oz macaroni, cooked and drained
1 can cream of mushroom soup
1 cup of mayonnaise
1/4 cup pimento (4 oz jar, diced)
1/2 cup diced onion
1 lb. grated cheddar cheese
4 tbsp melted butter
Cheese crackers (Cheese-it or other brand)
Combine all ingredients except crackers and butter. Put in greased 9x13 pan. Crumble cheese crackers on top of pan, pour butter over all. Bake at 375 degrees for 25 - 30 minutes. ----- Submitted by: William, Marietta, GA