Bone Suckin' Sauce. If this is product you've never tried, I suggest you make the pilgrimage to your nearest Lowe's (yes folks, our local Lowe's home improvement and appliance retailer is the only place we can buy it here in Happy Valley -- they sell the sauce in the same spot they sell barbecue grills, which, makes sense), or, get it on-line on their website. My son in Pittsburgh introduced me to Bone Suckin' Sauce about fifteen years ago, and, without exaggeration, the first taste changed my life. Before long, I was buying this sauce, on-line, by the case. Over the years, their Bone Suckin' Seasoning & Rub, Bone Suckin' Steak Seasoning & Rub, and, Bone-Suckin' Lemon-Pepper Seasoning have earned a permanent spot in my pantry.
Bone Sucking' Sauce is non GMO, gluten free, &, fat free:
Bone Sucking' Sauce: Tomato paste, apple cider vinegar, honey, molasses, mustard, horseradish, lemon juice, onions, garlic, peppers, natural hickory smoked flavor, natural spices, salt and xanthan gum. It's the xanthan gum, which they used in place of cornstarch as a thickener, that makes it gluten-free and keeps it a transparent light-red color. Bone Suckin' Sauce hails from Raleigh, NC, and, is the brainchild of Phil Ford. Back in 1987, Phil was trying to copy his mother's recipe for a western North Carolina-style barbecue sauce. His creation was so delicious his sister-in-law, Sandi Ford, convinced Phil to partner with her and her husband to sell it. It was coined "bone suckin' " because it made Sandi suck on the rib bones to glean every last drop of flavor from them.
Bone Suckin' Sauce and Bone Suckin' Seasoning and Rub -- together. Oh. My. Sigh.
My pantry nor I would never be caught without this dynamic duo in it -- I buy the sauce by the case. My family would simply disown me. Created to go together, they're an addictive, well-balanced blend of sweet-savory BBQ perfection -- both are bright, fresh and crisp with a hint of smokey flavor. For sprinkling and rubbing to dipping, drizzling, slathering, or basting, there isn't anything, from A-Z in the world of barbecue, they're not fantastic on.
Paillard is a fancy French word, a verb, meaning "to pound":
A bit about paillard (PI-yahrd): This fancy French word means "to pound", and, references a lightly-pounded portion-sized slice or medallion of meat, poultry or seafood that gets quickly sautéed. A paillard is not madly smashed to smithereens. Pounding should make it wider and thinner, with the point being to pound it in a manner that makes it even in thickness -- to break down the fibers, to tenderize it, and, to make it cook evenly. It's done with a flat-sided meat mallet, not a sharp, pyramid-toothed gadget guaranteed to pulverize. To those who smack away using the back of a heavy skillet, while the bravado is amusing, it's less than affective, as you can't concentrate the necessary force directly on the places that need it to do a truly expert job.
The taste and texture of lightly-pounded paillards is an extra step well worth the effort. I find it to be a time-saver too. The time it takes to pound six boneless skinless chicken thighs, including the time to get out a cutting board, the plastic wrap and a flat-sided meat mallet is about five minutes. Once done, cooking the paillards is considerably faster and easier, had I not taken the time.
This easy winner winner chicken dinner is awesome:
1 1/4-1 1/2 cups Bone Suckin' thicker-style sauce, plus, additional sauce for dipping or drizzling at tableside
6-8 tablespoons water (3-4-ounces)
6 large boneless, skinless chicken thighs (Note: This is approximately the equivalent of 3, boneless, skinless chicken breast halves that have been butterflied to form 6 pieces/portions.)
~ Step 1. Place the thighs between two large layers of plastic wrap and lightly pound with the flat side of a meat mallet to a thickness of more than a 1/4" and less than 1/2".
~ Step 2. Remove and discard the top layer of plastic wrap and lightly sprinkle the tops of paillards with:
Bone Suckin' Sauce Seasoning and Rub
In a 16" electric skillet on low heat, heat:
6 tablespoons corn or peanut oil
Increase heat to medium- medium-high (240°-250°).
~Recap: Cover a large cutting board with plastic wrap. Unravel/unroll the chicken thighs and place them, flat and slightly apart, atop the plastic. Cover with a second sheet of plastic. Using a flat-sided meat mallet, pound to a thickness of 1/4"-1/2". Remove and discard top layer of plastic.
~Step 3. Add the paillards to the hot oil in the skillet. Season their tops (liberally) with the Bone Suckin' Seasoning and Rub. Sauté gently until light-golden in color on both sides, turning only once, about 7-8 minutes per side, turning the heat down, if necessary, to prevent scorching. Add the Bone Suckin' Sauce to the chicken in the skillet, followed by the water. Quickly heat the sauce to bubbling, stirring in and around and under the paillards constantly for a moment or two to incorporate the sauce into the flavorful pan drippings. Adjust the heat to a very gentle simmer (steady yet very gentle), and continue to simmer very gently, uncovered, about 20 more minutes.
Try it served atop some slightly-spicy Mexican-style rice:
Bone-Suckin'-Sauced Boneless Chicken Paillards: Recipe yields 6 main-dish servings.
Special Equipment List: large cutting board; plastic wrap; flat-sized meat mallet; 16" electric skillet w/lid; 1-cup measuring container; fork and/or spatula; large spoon
Cook's Note: A Paillard, a noun, is a thin, lightly-pounded cut, large or small, of any type of meat -- most commonly beef, chicken, lamb, pork or veal. That said, occasionally, in certain culinary applications, firm seafood, like lobster, shrimp or scallops, can, for the right reason, become a paillard. It's also possible to use some vegetables to make a paillard. Paillard, the verb, generally speaking, means to lightly-pound. I'm using a boneless chicken thighs as an example: ~ To Paillard or Not to Paillard -- & Define a Paillard ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)
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