AH-SO Sunday
In New England there was a time when Ah-So sauce was a huge fad. My mom used it quite a bit, and I had forgotten about it. I saw some in the store today and figured to do a colorful cook!
Ever tried it?:
Here is the chicken all layered up in the stuff:
Went on the Steel Keg using indirect heat and a soda can with a little soda for moisture inside the bird. Try not to get upset Gawains. I cooked the redbird at 275 degrees for a little over 3 hours. The sauce gets all sticky and thick during the cook. Almost done:
Cut up some of the white meat for dinner:
So how was it? It was Ah-So good of course! You knew that was coming.
The best I can describe this stuff is sweet, tangy, and garlicky. I do remember the taste after having it again. Anyone else ever have this product? That was a fun cook to do for the visual effects.
Added:
Just so you know I am not a total BBQ nut, 80% of the time I cook stuff on the Keg that is actually good for me and its cool because these things cook fast during the week so I can have time to do deep thought economic posts (stop laughing!). Here is my "Green Thumb Chicken" using chicken tenderloins and assorted greens:
See, I can do healthy as well. This meal takes a total of 20 minutes round trip on the Keg.
Have a good night.
