Carolina Mustard Bbq Chicken Food

OVEN-ROASTED CAROLINA BBQ CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F. Line two rimmed baking sheets with aluminum foil and place a wire rack on top of each. Coat the racks with nonstick cooking spray.
• Make the Carolina BBQ sauce: Whisk together the mustard, brown sugar, granulated sugar, vinegar, Worcestershire sauce and hot sauce in a medium saucepan over medium heat. Simmer, stirring frequently, until the sauce thickens and the sugars dissolve, about 10 minutes. Set aside half of the sauce for the final basting and for serving.
• Make the oven-roasted chicken wings: Pat the chicken wings dry with paper towels. Stir together the flour, House Seasoning and baking powder in a bowl. Dredge the chicken wings in the flour mixture and arrange on the wire racks in a single layer. Bake for 30 minutes. Turn, then baste with the Carolina BBQ sauce and bake until the chicken wings are browned and crispy and a thermometer registers 165 degrees F, 15 to 20 minutes longer.
• Brush the roasted chicken wings with the reserved sauce before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE

Steps:

• For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
• Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
• For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

TANGY MUSTARD BBQ SAUCE (SOUTH CAROLINA STYLE)

Steps:

• Whisk together the mustard, vinegar, honey, Worcestershire, onion powder, garlic powder, salt and pepper in a medium bowl.

CAROLINA MUSTARD BBQ CHICKEN

Steps:

• Season chicken with 3 tablespoons of the Applewood Rub. Refrigerate 30 minutes, if desired.
• Mix mustard, vinegar, water and remaining 2 tablespoons of Applewood Rub in medium bowl until blended. Set aside.
• Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill.
• Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin-side down. Brush with mustard barbecue sauce. Turn lit side of grill to high.
• Grill, uncovered, 3 to 5 minutes longer or until chicken is charred, turning once and brushing with additional sauce.

PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN

Steps:

• In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.

CAROLINA BARBECUE DRUMSTICKS

Steps:

• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and golden, 5 to 7 minutes. Add the garlic and chili powder and cook until the garlic is softened, about 1 minute. Stir in the ketchup, vinegar, mustard, brown sugar, 1 teaspoon salt and several grinds of pepper. Stir to combine.
• Add the chicken to the sauce, turning to coat. Lower the heat to medium-low and keep at a steady simmer, adjusting the heat if necessary. Cover and cook, flipping the drumsticks halfway through, until the drumsticks are tender when pierced with a knife and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 35 to 40 minutes. Remove the lid and continue to simmer until the sauce is as thick as molasses, turning the drumsticks several times to coat well and to keep from sticking, about 5 minutes. Remove to a plate and serve immediately.

SOUTH CAROLINA MUSTARD BBQ SAUCE

Steps:

• Combine all ingredients in small saucepan. Whisk to combine and occasionally while simmering for 20-30 minutes.
• Let cool before using.
• Save remainder in a sealed container in the refer. (I used a washed and rinsed out glass soy sauce bottle).

CAROLINA-STYLE BARBECUE CHICKEN

Steps:

• Place chicken into resealable plastic storage bag. Combine 1/2 cup brown sugar, mustard, vinegar, hot sauce, oil and Worcestershire in 4-cup measure; mix well. Pour 1 cup mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.
• Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. Reserve for serving sauce.
• Grill chicken on greased rack over medium-high heat 10 to 15 minutes or until chicken is no longer pink in center, turning once. Discard marinade. Serve chicken with reserved sauce.

GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD

Steps:

• Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.
• Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
• Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15-20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
• Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1-2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
• While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10-15 minutes.
• Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
• Arrange chicken on a large platter and serve with salad alongside.
• Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

GRILLED CHICKEN WITH SWEET CAROLINA BARBECUE SAUCE

Steps:

• In a medium saucepan, combine all of the sauce ingredients and bring to a simmer. Stir well and remove from heat. Let cool to room temperature, then pour into a glass jar with lid and refrigerate.
• In a large bowl or extra large ziplock, add the first 9 ingredients and mix well. Let sit at room temperature for 30 minutes. Then, add the chicken pieces and turn to coat. Refrigerate overnight.
• Light your grill or preheat broiler.
• Remove the chicken from the marinade and arrange the pieces on a baking sheet/s.
• Brush the chicken pieces with the Barbecue Sauce and grill over a medium-hot fire or broil 12 inches from the heat, turning often and rotating, until cooked through and nicely glazed, 8 to 10 minutes per side.
• Serve hot or at room temperature.