I miss lots and lots of stuff about the beach, but BBQ is one thing I can recreate back here in Ohio. Yup … in NC, even the tiny quickie marts serve up BBQ! (For you OBX lovers: I spotted this sign outside of Wee Winks Market in Duck!) A good kind of family to have, no doubt (except, maybe, for some of those puns). A whole lot of glass-is-half-full people who make terrible puns but fabulous food. It was hilarious and spontaneous and delicious. My family’s just kind of like that. I just got back from a fantastically raucous vacay in Corolla with 22 of my nearest and dearest. Corolla, NC and South Carolina’s Hilton Head are our faves, but we’ve stayed all along the Outer Banks and Carolina coastline. My family’s favorite unplug and reconnect vacation is, hands-down, the Carolina coast. It’s because I miss North Carolina (sniff, sniff). Lean and healthy and the perfect backdrop for such a delicious sauce.Īnd here’s why we’re going NC-style today, friends. But this is my BBQ … m’kay? And I’m going with chicken. My mouth waters just thinking about it (not kidding).Īnd yes, yes, my dear NC readers … I know you really don’t call it barbecue unless I’ve cooked myself up a hog. The specialty there is a thin but boldly flavored sauce made of vinegar with a bit of cayenne-inspired spiciness. So with all due respect, I’m going Carolina-style with this recipe. I can embrace the “cowboy style” of West Texas one day and cook up some delicious Memphis-style bar-b-q (topped with pickles, of course!) the next. I’m not picking favorites or choosing sides.Īnd since I live in Ohio, I’m blissfully removed from having to choose at all (yay – score one for Ohio!). So I realize that I’m treading on hallowed ground in offering up a BBQ recipe today. There’s the sweet, thick, tomato-based Kansas City-style sauce or the more vinegary, peppery sauces of the Carolinas.Īnd don’t even get a die-hard barbecue fanatic started on the subject of which meat can be used in a proper ‘cue … the wrong choice is practically high treason in some states! Competition at barbecue cook-offs is mighty intense as a result. But the variation is incredible, and the staunch supporters of each barbecue style will tell you their way is the best and only way. The true mecca for barbecue in America is heavily concentrated in the southeastern states (y’all). Take a peek at our tutorial video, and you’ll see just how crazy-easy our Pulled Chicken Sandwiches are to make … and you’ll completely stop caring about how to spell it or what city it came from! Video Tutorial Even the spelling is up for debate … barbecue … barbeque … bar-b-q … BBQ?īut how about we put fiery debates and bickering aside for just one moment and drool a little together over today’s recipe. (Chowing down on a deep-dish pie? Well Chicagoan … just be glad those New Yorkers are too busy folding their super-thin crusts in half to fight about it!)īarbecue’s the same way. (Beans in Texas? Oh no you don’t, cowboy!) Probably brings a lot of men to blows faster than a pretty woman. Use as Taco Filling: This crock pot chicken makes an amazing taco or burrito ingredient! Wrap it in a tortilla with rice and veggies for a comforting and delicious dinner.~ With a quick, five-ingredient sauce you mix directly in your slow cooker, these North Carolina-style barbecue chicken sandwiches are super easy and insanely delicious! ~īarbecue is one of those foods that sparks fiery debate and causes otherwise-rational people to draw some pretty strict regional lines of allegiance.Serve over Lettuce Leaves: If I’m making this shredded chicken for lunch, I like to keep it simple and serve it over fresh lettuce leaves.Make it a Sandwich: Grab a few buns and turn this slow cooker recipe into a barbecue chicken version of Sloppy Joes!.Serve in a Salad: I love incorporating my shredded chicken into a healthy homemade salad for a fresh and flavorful summer meal.Here are some of my favorite ways to serve slow cooker BBQ chicken: You can do something totally different with your leftovers to change it up. The possibilities are endless when it comes to this shredded chicken. Don’t Use Frozen Chicken: If all you have are frozen chicken breasts, be sure to thaw them completely in the fridge before making this barbecue chicken.Let it soak up the flavor for a few minutes before serving. Return to Sauce After Shredding: Don’t forget to put your chicken back into the slow cooker with the sauce after you shred it.Remove it from the crock pot when its internal temperature registers at 165˚F. If overcooked, the chicken could become tough and dry. Check Internal Temperature: Start checking the internal temperature of your chicken once it’s been cooking for 4 hours.
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