Try these tasty recipes when you want enjoy a Southern Summertime Cookout. Buy Alabama! products are highlighted in red.
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, diced
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
Ollie's BBQ Sauce
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (or less if need be) to allow the salt and seasonings to penetrate the chicken.
Preheat oven 375 degrees F.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with Ollie's barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
Brown sausage in a large skillet. Add chopped onion to sauté slightly. In a large mixing bowl, combine the remaining ingredients. [Drain majority of juice out of beans first.] Place sausage and onion in the mixture and pour into a baking dish. Bake for 1 hour at 350 degrees.
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