Pressure Cooker Carolina Style Vinegar Bbq Chicken Food

PRESSURE COOKER BBQ CHICKEN

Steps:

• Place chicken, chicken broth, and bbq seasoning in pressure cooker insert.
• Close and cook high pressure for 14 min.
• After the 14 minutes, allow the pressure cooker to naturally release for 10 min. Quick release any remaining pressure.
• Remove chicken and place in a large bowl and shred. Add bbq sauce and serve how you like.

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:

• 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.

GRANDDADDY'S CAROLINA BBQ CHICKEN

Steps:

• Melt the margarine in the quart of vinegar over medium heat in a medium saucepan. Stir in the red pepper flakes.
• OVEN METHOD: Dip chicken pieces in the vinegar sauce and place skin-side up in a greased metal 9x13" pan or 2 pans if necessary. Bake in a 400° oven, spooning a little of the vinegar mixture over the chicken pieces every 15 minutes or so, for 1 hour, or until chicken is well done. Switch to broiler for 5-10 minutes to crisp and brown the skin on the chicken pieces. Place chicken pieces on serving platter, and combine pan drippings with remaining vinegar sauce on the stove and bring to a boil. Serve with the chicken and Texas toast.
• GRILL METHOD: Make a nice bed of charcoal and position grill rack high over it, so the heat is not too intense. Dip chicken pieces in the vinegar sauce and place on grill, turning frequently. Continue to dip in the sauce each time you turn the pieces. Grill slowly until chicken is cooked through and skin is brown and crispy. Heat sauce to boiling and serve with chicken and Texas toast.
• This dish is traditionally served with biscuits or thick bread for dipping in the sauce, called "sopchkin." Accompaniments include https://www.justapinch.com/recipes/side/vegetable/susans-southern-succotash.html?p=1, Cole slaw, and sometimes https://www.justapinch.com/recipes/side/vegetable/my-first-baked-beans.html?p=1.

PRESSURE-COOKER COLA BBQ CHICKEN

Steps:

• Place the first 7 ingredients in a 6-qt. electric pressure cooker; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°., Remove chicken; cool slightly. Reserve 2 cups cooking juices; discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. Serve on buns with cheese and pickles., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.