arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For
akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
harcoal fire, basting with Adobo BBQ sauce.
Turn shrimp every
up of recipe number 51595, True Southeastern North Carolina BBQ Sauce.
ile on brisket, BBQ sauce and cabbage slaw.
To Make the
White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
Cover and store in refrigerator for up to 1 week.
Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
Top with 1/2 cup of chicken.
Add 2 tablespoons of White BBQ sauce.
Add 2 pickle slices.
Place bun top on top.
Place pork in slow cooker and spoon tomato paste over; do not stir.
Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
Shred pork, blending tomato paste (I left in the juices).
Stir in BBQ sauce and salt.
Spoon on rolls and top with slaw.
For the Tangy Coleslaw:
Whisk together mayo, mustard,honey & salt in large bowl.
Add coleslaw mix and raisins; toss until well blended.
Cover and chill 2 hrs before serving.
ith olive oil.
Sprinkle BBQ seasoning on all sides of
hen toss in 2 tbs BBQ sauce.
To make the
roiler.
To make the BBQ sauce: While the pork is
he pan, to creat the BBQ sauce. Bring to a gentle
o cook, either grill on BBQ or under the grill about
Saute chicken with garlic and onion in olive oil for 2-3 minutes.
Add 1/2 cup BBQ sauce and continue to cook until chicken is done. Cool slightly.
Prepare dough, if using.
Brush dough with additional BBQ sauce.
Cover with about 4 ounces of cheese.
Top with chicken, pineapple, cilantro and remaining cheese.
Bake at 500\u00b0 for about 10 minutes or until cheese is bubbly.
(If using Boboli crust, follow package directions).
idded jar for months.
BBQ Chicken- Rinse the chicken and
ough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large
he SEASONING RUB.
PREPARE Recipe #486192 for the BARBECUE SAUCE
Top with Lime Carrot Slaw.
Lime Carrot Slaw: Place a bag
nd black pepper.
For BBQ Sauce:
Add all ingredients
Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
Place the ribs in an oven proof pan and scatter the onions all around them.
Pour in the beer and seal with a lid or tin foil.
Bake at 375F until the pork is tender 1 1/2- 2 hours.
Pour out the beer.
Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
Enjoy.
Mix ingredients together and add to a clean spray bottle.
Spray and \"wet\" your BBQ meat.
Seal the meat in a plastic bag and refrigerate at least 4 hours or overnight.
Grill the meat over indirect heat according to your recipe, spraying every 15minutes during the cooking time.
Remove meat from grill and serve.