25
May
Remove the sauce from heat and allow the mixture to cool for 10 to 15 minutes before using it in your favorite barbecue recipe. Add the cayenne if using.
Reserve 1 cup cooking juices.
Carolina bbq chicken recipe. Directions In a small bowl mix the first 6 ingredients. Place chicken in a 3-qt. Reserve 1 cup cooking juices.
Shred chicken with 2 forks. PREPARE THE SAUCE. In a medium saucepan whisk together the mustard brown sugar and cider vinegar.
Bring the mixture to a boil and then. Stir in the butter water fish sauce chili powder cumin cayenne garlic powder salt and pepper. Place chicken into resealable plastic storage bag.
Combine 12 cup brown sugar mustard vinegar hot sauce oil and Worcestershire in 4-cup measure. Pour 1 cup mixture over chicken. Marinate in refrigerator 1 hour or overnight.
Pour remaining mustard mixture into small saucepan. Stir in remaining 14 cup sugar. Bring to a boil.
Simmer 5 minutes or until sugar is dissolved and mixture thickens slightly stirring often. Steps to Make It Mix all ingredients together in a saucepan and let simmer for 10 minutes. Remove from the heat.
Once the chicken is cooked shred the chicken and add the sauce to coat it. You can vary the amount of barbecue sauce. Add the cayenne if using.
Simmer on low for 20 minutes making sure to stir occasionally. Add the soy sauce butter and liquid smoke and simmer for 10 more minutes. Remove the sauce from heat and allow the mixture to cool for 10 to 15 minutes before using it in your favorite barbecue recipe.
Mix everything together in a bowl or crockpot before adding the chicken. Flip the chicken a few times to fully coat both sides. Cover and cook on low for 15-25 hours or until the chicken reaches.
Building Your Carolina BBQ Chicken Salad While the chicken cooks wash and chop the rest of your ingredients and put them into a large mixing bowl. Once the chicken and bacon are cool. Add the chicken pieces to the hot grill and reduce the heat.
Grill for 6-8 minutes per side until done when the chicken breast have an internal temperature of 165F 74C. During the last 2. Put the chicken into a large bowl and add in most of the sauce reserving around a ΒΌ cup for basting later.
Make sure that the chicken is completely covered and then chill for around an hour. Mix vinegar mustard water brown sugar and 3 tablespoons of the Seasoning in small bowl until well blended.