Texas Style Bbq Chicken Sandwhiches Recipes

BBQ PULLED CHICKEN SANDWICHES

Steps:

• Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours.
• Puree onion and garlic in the bowl of a food processor until finely minced.
• Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water.
• Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes.
• Serve on buns with mozzarella cheese.

BBQ CHICKEN SANDWICHES

Steps:

• Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
• In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
• When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

SMOTHERED BBQ CHICKEN ON TEXAS TOAST

Steps:

• Preheat the oven to 325 degrees F.
• Heat a 12-inch skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side.
• Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.
• Lay down the Texas toast and put a nice amount of the saucy, shredded chicken on top. Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions. Pick it up or fork and knife it, either way it's delicious.
• Add the ketchup, molasses, vinegar, 1/4 cup water, mustard, oil, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onion juice, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature.
• Combine the mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl. Use immediately or store in airtight container in fridge for up to 4 days. Great as a salad dressing too!
• To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil. Add the onions to a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for at least 30 minutes. Right before serving, add in the parsley.

DEEP IN THE HEART OF TEXAS BACKYARD BARBEQUE CHICKEN

Steps:

• Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.
• A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
• At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8 to 10 minutes. If the smoke dies down, add another handful of hickory chips.
• Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in 1 area of the grill.
• Remove barbequed chicken from grill to a platter and serve family style with bowls of Country Greens-Cornbread Pan Stuffing and Peach-Jalapeno Chutney. You may find 1 whole chicken is just not enough to satisfy "A Big Texas Appetite."
• To prepare the collard greens, pick through the greens, discarding any large stems and brown or yellow leaves. Wash thoroughly to remove all grit. With a knife, cut the greens into bite-sized pieces.
• Place the ham hock, onion, chiles and pepper in a large pot over medium-high heat and add enough stock to cover by 1-inch. Bring to a boil. Then reduce the heat to medium-low, cover and simmer for 45 minutes.
• Add the greens in 4 batches, stirring each batch down until wilted and submerged in the liquid. If needed, add more stock to keep the greens covered by 1-inch. Increase the heat, to medium and simmer, 40 to 60 minutes. The length of cooking time depends on the age of the greens; the older the greens, the longer it takes to tenderize them. The liquid (potlikker) should be reduced by 3/4. Remove the ham hock, pull the meat from bones and cut into medium dice. Add back to greens. Remove onion, chop fine and add back to greens. Season with pepper vinegar. Combine with the cornbread and keep warm!
• Cornbread:
• Preheat oven to 425 degrees F.
• Grease a 10-inch cast iron skillet and place in oven.
• Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs and butter. Stir with a few rapid strokes until dry ingredients are just moistened.
• Pour batter into hot pan. Place in the oven and bake for 20 to 25 minutes or until edges are light brown and bread is firm. Remove from oven and let cool. With a knife cut cornbread into 1-inch dice.;
• Peel and pit all peaches. Medium dice 3 peaches, place in a bowl and set aside.
• Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.

TEXAS BBQ CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
• Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.