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story.lead_photo.caption Coy's in Hot Springs is shown in this 2008 file photo.

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Ruth Glover shares two recipes from long-closed, but not forgotten Arkansas restaurants this week: The Shack's barbecue sauce and Coy's house dressing.

First up is Glover's take on the Shack's barbecue sauce.

"I like to take some of [this] sauce and add some Sweet Baby Ray's to taste when making a dish just for me."

Small Batch Barbecue Sauce Like the Shack's

Vegetable oil

1/2 onion, chopped

1 1/2 cups apple cider vinegar

19 1/2 ounces ketchup (Editor's note: I think a 20-ounce bottle would work) PLUS equal amount of water

2 tablespoons PLUS 3/4 teaspoon salt

2 tablespoons PLUS 3/4 teaspoon sugar

2 tablespoons PLUS 3/4 teaspoon chile powder

2 teaspoons ground black pepper

Heat enough vegetable oil to coat in a large pot. Add onion and saute until softened. Stir in the remaining ingredients. Bring to boil. Reduce heat and simmer 30 to 35 minutes or until sauce is darkened in color.

If desired, strain out onions and transfer to an empty bottle or jar.

Makes about 1/2 gallon.

Dressing Like Coy's Famous Salad Dressing

1 cup salad dressing

1 cup mayonnaise

1 tablespoon rice wine vinegar

1/4 teaspoon monosodium glutamate such as Accent (omit if sensitive to MSG)

1 1/2 teaspoons paprika

1 tablespoon fresh-squeezed lemon juice

4 to 5 cloves garlic, mashed

1/2 cup evaporated milk

1 teaspoon sugar

Combine all ingredients in a blender until smooth.

Makes about 2 cups.

Glover also shares this recipe for barbecue chicken.

White Barbecue Chicken

1 ½ cups cider vinegar

3 tablespoons garlic powder

2 tablespoons ground black pepper

2 to 3 tablespoon salt, or to taste

3 tablespoons Worcestershire sauce

1 stick margarine, melted

2 whole chickens (fryers), cut into pieces or the equivalent in desired pieces such as breasts and thighs

Prepare grill for medium heat.

Combine the vinegar, garlic powder, pepper, salt, Worcestershire sauce and margarine and mix well.

Place chicken on grill and baste with sauce, keeping chicken wet with sauce and turning as needed until chicken is cooked through.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 09/19/2018

Print Headline: IDEA ALLEY: 2 more recipes from long-closed, but not forgotten Arkansas restaurants

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