Time 4h15m Yield 12 Number Of Ingredients 12 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.
Time 51m Yield 6 servings, serving size: 1 sandwich Number Of Ingredients 13 Steps:
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes. Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
Time 2h20m Number Of Ingredients 12 Steps:
In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper. Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate. Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat. Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook’s Note, below) and bones; discard bones. Shred chicken into large pieces with two forks. Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.
Time P1DT30m Yield 6-8 serving(s) Number Of Ingredients 3 Steps:
Put partly frozen chicken in a crock pot. Pour about 8 oz of ginger ale over the chicken. Cook on low for 8-10 hours. Remove chicken, dispose of liquid. Replace chicken and shred with 2 forks. Pour your favorite Barbeque Sauce over the chicken and cook on low for another 2-4 hours. The chicken will soak up quite a bit of sauce. Serve over Hamburger buns. Warms up very well too.
Time 4h20m Yield 8 Number Of Ingredients 8 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.
Time 3h20m Yield 12 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low , 3-4 hours or until tender., Remove chicken; shred with 2 forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce. Freeze option: Freeze cooled, cooked chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Time 4h20m Yield 6 servings. Number Of Ingredients 13 Steps:
In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Time 20m Yield 6 serving(s) Number Of Ingredients 3 Steps:
Remove the skin and pull the meat off the bones, then pull apart the chunks of meat discarding any hard over cooked parts. The meat should look like pulled pork. If you are not serving within 30 minutes, refrigerate. When ready to serve, put enough meat for one sandwich in a small microwave proof bowl. Make up one bowl for each sandwich you are making. Heat the meat in the microwave until it reaches serving temperature. Heating can be done before putting meat in the bowls if you are making more then a few sandwiches. Serve each person a bowl of meat and a bun. Each person can then pick their own favorite BBQ sauce or mix a (sand) witches brew of different sauces with their meat and then spoon onto their bun.
