For the pork and peach bbq sauce:
Preheat the oven to
owder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of
s well coated, Cover and marinate in the refrigerator for
xcept chicken).
Add chicken and immerse in marinade.
Set
Combine BBQ sauce ingredients; simmer for one hour. Cover and place in refrigerator until
rimp Marinade and Grilling:
edium-sized saucepan, combine all BBQ sauce ingredients. Cook over medium heat
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.
Wash chicken thoroughly and place in a large
ALSAMIC BBQ SAUCE:
Combine all the ingredients in a small saucepan and
gredients together in a mortar and pestle grinding till nicely combined
cayenne pepper, black pepper and liquid smoke in a saucepan
arlic and onion powders, cumin, coriander, and cocoa in
ranberry Sauce: Place all ingredients, except stevia, into a stock pot and
rill over medium-high heat and brush with olive oil. Season
green onions, BBQ sauce, marmalade, dill, orange juice, black pepper and salt.
Combine the cola, BBQ sauce and TABASCO(R) Chipotle Sauce in a medium-sized bowl. Add the chicken and toss to coat. Cover and refrigerate at least 1 hour or overnight.
Heat grill to medium-high. Cook the chicken for about 6 minutes per side. Serve immediately or at room temperature.
eel, juice, 1 tbsp oil and spice. Toss to coat; set
Mix flour, sea salt and pepper on a large plate.
lightly beat egg whites in a medium bowl.
spread coconut on another large plate.
dip shrimp in flour then in egg whites.
roll each shrimp in coconut until well covered.
heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
Soy Sauce:
Mix all ingredients and stir until sugar is dissolved.
makes 1 cup.
Serve shrimp with sweet and sour soy sauce.
hicken in a bowl and mix with spices and parsley. (I actually