- Pork (Shoulder, Ham, Ribs & Loins),
- bacon grease, salt, pepper, Scott’s Barbecue Sauce.
Pork shoulder, ham, ribs, should be placed on a rotisserie over hot charcoals, Baste with Scott’s Barbecue Sauce until well done. Sprinkle with salt, and pepper. Will provide excellent taste and tenderizes while cooking.
Recipe for sauce came to ‘Papa’ Adam W. Scott in a dream. The tradition has continued through his son, A. Martel Scott, Sr. , grandson, A. Martel Scott, Jr. and great-grandson, A. Martel Scott, III.
Steam chicken in a small amount of water until tender. Place halves or quarters of chicken in baking pan, mix all ingredients, and pour over chicken. Cook at 360 degrees until brown. Base every 15-20 minutes.
1. for the shrimp: Preheat grill to medium heat.
Place 3-4 shrimp on each skewer. Mix the barbecue
sauce, cayenne pepper, garlic, and ginger root together.
Grill the shrimp on each side fro 2 minutes; brushing barbecue
sauce on the cooked side. After both sides have been coated
with sauce, cook 1 minute more on each side.
2. For the vegetables: Steam for about 8 minutes, season to taste.
3. Serve shrimp skewers over a bed of rice, with a side of vegetables
Buy shrimp that have been peeled and deveined if you are in
a hurry–then all you have to do is slide them onto some skewers and grill.
1. Preheat grill to medium-high heat.
Divide meat and form into 8 patties; season to taste.
When the grill is ready, cook each burger
about 4-6 minutes per side. Top each patty with a slice of
cheese; close the grill and cook for 1 more minute or until the cheese starts to melt.
2. Build these double burgers to your liking using bacon, lettuce, onion, tomato, mayonnaise, mustard–and of course, barbecue sauce! Round ’em up!
Sauce on the planet Every year, Scott’s now produces and ships
“1 MILLION” bottles of their famous sugar and fat free southern barbecue sauce.
The roots of Scott’s Family Barbecue Sauce go back to 1917 when Adam Scott first got into the barbecue business in Goldsboro, North Carolina. The recipe for the sugar free, fat free sauce was developed over a three-year period and remains a secret which is passed down through the Scott family. Adam, a local minister, said the exact ingredients in the sauce were revealed to him in a dream.
That original sauce recipe was served on Scott’s barbecue for nearly 30 years, until Adam Scott’s son, A. Martel Scott, Sr., spiced up the sugar free mixture a bit before obtaining a patent on the sauce in 1946.