Carolina Style Vinegar Bbq Chicken Food

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-STYLE BARBECUE CHICKEN

Steps:

• Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
• Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
• Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
• Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

CAROLINA-STYLE VINEGAR BBQ CHICKEN

Steps:

• In a small bowl, mix the first 6 ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with 2 forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns.

CAROLINA BBQ VINEGAR SHREDDED CHICKEN

Steps:

• Add all the ingredients to a slow cooker and mix well.
• Cook on low heat for 6 hours or on high heat for 3 hours.
• Use two forks to shred the chicken.
• Serve on buns.

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.

NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE

Steps:

• Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.

CAROLINA-STYLE BARBECUE CHICKEN

Steps:

• Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

NORTH CAROLINA STYLE BBQ CHICKEN

Steps:

• Place all ingredients in a saucepan and bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and all ingredients are thoroughly combined, about 10 minutes.
• Remove from heat, cover and let sit for an hour, or refrigerate overnight before serving.
• Simmer chicken breasts in water to cover, until cooked through and tender, about 20 to 30 minutes. Add onion and celery leaves to the coking water for enhanced flavor, if desired.
• When chicken breasts are done, remove them to a cutting board or plate. When cool enough to handled, shred or chop the chicken and add the barbecue sauce.
• Keep the mixture warm in a slow cooker, if serving buffet style.

CAROLINA BBQ CHICKEN & ROASTED VEGETABLES

Steps:

• Place potatoes in microwaveable bowl; cover with waxed paper. Microwave on HIGH 5 min.; drain. Cool completely.
• Heat oven to 425°F. Cover rimmed baking sheet with foil.
• Add 1/4 cup barbecue sauce to potatoes; mix lightly. Spoon onto center of prepared baking sheet.
• Toss chicken with 1/2 cup of the remaining barbecue sauce; place next to potatoes on one side of baking sheet.
• Cut each ear of corn into 4 pieces; place in large bowl. Add remaining ingredients; mix lightly. Spoon onto other side of potatoes.
• Bake 25 to 30 min. or until chicken is done (165°F).
• Brush chicken with remaining barbecue sauce. Serve with vegetables.