Roast, turning once and basting
with remaining barbecue sauce, for 15 to 17 minutes or until an instant - read thermometer inserted into the meaty portion of each registers 180 °F (90 °C).
Serve chicken
with the remaining barbecue sauce.
Brush
with the remaining barbecue sauce, then transfer to a cooler spot on the grill.
Transfer ribs to a baking sheet and baste
with remaining barbecue sauce.
Serve
with remaining barbecue sauce on the side.
Remove turkey legs from the grill, baste one last time
with remaining barbecue sauce and serve, hot.
Lift onto a board and serve sliced
with the remaining barbecue sauce on the side.
Not exact matches
Flip the burgers and brush the cooked sides generously
with some of the
remaining 3 tablespoons of
barbecue sauce.
Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs
with the
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.
Sprinkle the ribs
with the
remaining rub and lightly brush again
with barbecue sauce.
Serve chicken
with grilled shishitos, scallions, and
remaining barbecue sauce mixture.
Mix
with remaining juices and
barbecue sauce.
Then toss them
with the
remaining 2 to 21⁄2 cups
barbecue sauce.