This recipe goes from slow cooker to finishing off in the oven for an all day BBQ grill taste! Great for busy days or weekends. Enjoy! Diane
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COLA-COFFEE BBQ SAUCE
Ingredients: 1 cup cola (dark cola, full blown, not diet) I prefer Coke. 1 cup ketchup 1/2 cup brewed coffee (medium roast) 1/4 cup dark molasses 2 tablespoons sherry vinegar or red wine vinegar 2 tablespoons Worcestershire sauce 1/2 teaspoon chili powder 1/2 teaspoon kosher salt 1/8 teaspoon garlic powder 1/8 teaspoon onion powder makes approx 2 cups sauce Directions: Combine all the ingredients in a medium saucepan over medium-low. Cook, stirring occasionally, until sauce reduces, is heated through and flavors meld, about 30 minutes. Remove from heat, and cool completely, about 30 minutes Recipes from: Southern Living June, 2017 Photos by: Diane Baker for Canning and Cooking at Home My husband was hoping to grill hamburgers when I had informed him that I made Shredded BBQ Chicken Sandwiches for dinner. He was skeptical that anything could rival his burgers...but, he said that this was one of the best BBQ Chicken Sandwiches he's had (he had two!)
I agree - it's better then most I've tasted and even better then ones I've made in the past. I wonder if the applesauce is the secret? LOL ~Enjoy! Diane Applesauce BBQ Chicken Sandwiches Ingredients 4 boneless skinless chicken breasts 1/2 t ground pepper 3/4 cup chunky applesauce, 3/4 cup BBQ sauce, your choice more if preferred 2 T brown sugar 2 tsp chili powder cornstarch/water Hamburger Buns Directions: Place chicken breasts and all the seasonings into a freezer gallon bag, seal bag and message all the ingredients together, freeze until ready for cooking. Thaw out overnight OR thaw for 15 mins on defrost cycle of microwave in the morning (mine doesn't fully defrost, it just gets all the ingredients to the point that it will slide out of bag and into Slow-cooker. Cook on High for 6-8 hours, from frozen or 6-8 hours on low/medium, if the recipe is being cooked from 'fresh.' (always use a meat thermometer to ensure chicken is cooked thoroughly/properly) Shred the chicken in the sauce and served on fresh hamburger buns. Recipe Adapted from: Applesauce BBQ Chicken Photo by: Diane Baker for Canning and Cooking at Home Super easy slow-cooker recipe that I also doubles as a great shredded chicken sandwich recipe! I loved the taste of this - making this and serving the chicken breast over rice with a vegetable side for dinner, and the leftovers were shredded right in the slow-cooker in the sauce, and served the next day on burger buns as BBQ chicken sandwiches served with a side of homemade coleslaw for lunch. It's a great recipe find from the folks over at Who Needs a Cape? from their "freezer to crock-pot series."
~Enjoy! Diane Applesauce BBQ Chicken {Slow-Cooker} Ingredients 4 boneless skinless chicken breasts 1/2 t ground pepper 3/4 cup chunky applesauce, 3/4 cup BBQ sauce, your choice 2 T brown sugar 2 tsp chili powder cornstarch/water Directions: Place chicken breasts and all the seasonings into a freezer gallon bag, seal bag and message all the ingredients together, freeze until ready for cooking. Thaw out overnight OR thaw for 15 mins on defrost cycle of microwave in the morning (mine doesn't fully defrost, it just gets all the ingredients to the point that it will slide out of bag and into Slow-cooker. I did make and mix in a cornstarch and water 'slurry' to thicken up the sauce near the end of cook-time. Cook on High for 6-8 hours, from frozen or 6-8 hours on low/medium, if the recipe is being cooked from 'fresh.' (always use a meat thermometer to ensure chicken is cooked properly) Serves 4 Diane's Recipe Note/s: 1) This is a 'Double Duty Recipe': If you have leftovers, the chicken can be shredded in the sauce and served on fresh hamburger buns for a great chicken BBQ sandwich. 2) If you can't find "chunky" applesauce, use regular and toss in one diced fresh apple into the slow-cooker with other ingredients when ready to cook. Recipe Adapted from: Who Need's a Cape? "Crockpot Applesauce BBQ Chicken" Photo by: Diane Baker for Canning and Cooking at Home I concede - my husband hit a "Home Run"...He loves to grill and has been experimenting with his new grill (a Big Green Egg) we decided this year we would go for it and try our Thanksgiving turkey out there under the Colorado skies! Throw caution to the wind and no matter what the results were - we'd deal with it. Boy - we totally fell into this one - it was truly an amazing tasting bird. Mike used a light hickory (2 large chunks, bark taken off & soaked in water for 2 hours) We brined the bird for 12 hours (overnight) and ended up with just the perfect blend of - well, everything from spices to smoke to herbs!! I don't think I can go back to a turkey done in the oven...I think he's ruined me and he will be cooking the bird for future Festivities! If you have time, give this recipe a try! ~Enjoy! and Happy Thanksgiving!
Brined/Smoked Turkey Ingredients Brine: 16 cups (1 gallon) water 1/2 cup firmly packed brown sugar Rind of 1 navel orange 3 sprigs rosemary 1 cup kosher salt 2 yellow onions, quartered 1/2 heads garlic, halved horizontally 1 (15-pound) turkey Stuffing for the Cavity of Bird: 2 lemons, quartered 10 sprigs thyme 1 onion, quartered 1/4 cup olive oil Freshly ground black pepper Salt Instructions Set the EGG for indirect cooking at 350ºF Brine: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, the quartered onions and 1/2 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2-1/2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally. Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Prepare the Bird: Stuff the turkey cavity with the lemon quarters, onion, thyme, salt & pepper. Brush the turkey with olive oil and season with pepper and salt or we use "Black Dog Belly Rub". If smoking, place the hickory chips over the hot coals and, using barbecue mitts. Add the ConvEGGtor legs up Place the Drip Pan filled with a bit of apple juice onto ConvEGGtor. Place the Cooking Grill Grate on top (brushed with olive oil) Place Turkey (wings tucked) onto Cooking Grill Grate and close the lid of the EGG. Cook for at least 2 hours, not opening grill. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Check the Turkey after 2 hours, add more coals or smoke chips if preferred, tent with foil if browning too fast. Continue cooking until the instant read thermometer registers 165F in the breast and 180F in the thickest part of the thigh. A 15 pound Turkey takes approximately 3.5 hours to fully cook a turkey from a defrosted state. Remove the turkey from the EGG and let rest for 15 to 20 minutes before carving and serving. Serves 8 |