Living in Kansas City, I think it is a requirement to eat BBQ. The funny thing about Kansas Citians is that everyone has their favorite barbeque restaurant – and you won’t always get the same answer. My personal favorite Fiorella’s Jack Stack Barbecue. But I’m very lucky to live less than a mile from Zarda’s BBQ so I can enjoy the smell of barbecue almost any day I decide to go for a walk. And this weekend, I also can enjoy smells from the Lenexa BBQ Cook-off just down the street.
I ran across this recipe using Sweet Rays BBQ Sauce on Facebook a few weeks ago. I had two chicken breasts thawing in my fridge so I decided to give it a try after work one day. I cut them in half and they cooked up in about 2 1/2 hrs on low. It is very juicy and full of flavor. Sweet sauce with just a bit of a kick.
Crock Pot BBQ Chicken
4-6 chicken breast
1 jar of your favorite BBQ sauce (I like KC Masterpiece)
1/4 c. brown sugar
1/4 c. vinegar (your choice)
I tsp. garlic powder
1 tsp. red pepper flakes
Place pieces of chicken in a crock pot. Mix remaining ingredients and pour over chicken. Cook on low for 4-6 hours.
When I was in high school, I remember getting really tired of eating the same things. I started digging through my mother’s cookbooks when I ran across this recipe. It’s from my Great Grandma Reith’s church. It’s a tiny country church just outside Concord, NE. I found this recipe for meatballs that uses a sweet homemade barbeque sauce. The recipe was really large so I halved it. Even at that, you can still fill a 13 x 9 baking dish full of pretty good sized meatballs. Perhaps this recipe is the reason I like sweeter BBQ.
1 ½ pounds of ground beef
1 c. dry oatmeal
chopped onion (optional)
1/4 tsp. mild chili powder
1/2 tsp. garlic powder
salt and pepper
a small can of evaporated milk
1 c. ketchup
3/4 c. brown sugar
1 T. liquid smoke
1/4 tsp. garlic powder
Line a 13 x 9 pan with foil. Mix all meatball ingredients together and form balls. Mix all sauce ingredients and spoon over meatballs. Bake at 350 degrees for 1 hour.
Last year, I went to Harvester’s Forks and Corks fundraiser. If you have never been, I would totally recommend going. It’s a food lovers delight! Some of Kansas City’s best restaurants and libations come together to provide sampling of their foods/beverages. And the best part is all the money raised from ticket sales and auction purchases benefits our community food network.
While attending Forks and Corks, I sampled a delicious pulled pork slider with coleslaw. I can’t remember what restaurant it came from but it was great. Shortly after, I saw this recipe in my Kraft Food and Family magazine. I finally got around to making it. Although it was as good as I anticipated it tasting, it was alright. I little the bite-sized sandwich for portion control purposes. Check it out and see what you think.
Pulled Chicken Minis with Ranch Slaw
3 c. shredded cooked chicken
3/4 c. BBQ sauce (I used KC Masterpiece)
2 1/2 c. coleslaw blend (cabbage slaw mix)
1/4 c. Ranch dressing (I used fat-free)
1 pack. Hawaiian rolls (I used King Hawaiian brand)
Cook chicken and barbecue sauce in a covered saucepan on medium-low heat for 10 minutes or until heated through, stirring frequently. In a separate bowl, mix slaw and dressing. Fill rolls with chicken mixture and top with slaw. Makes 12 sandwiches.
- I grilled boneless, skinless chicken breast for this recipe. I added barbecue sauce in microwave for a few seconds to warm the sauce. I think this recipe might be better if you used a rotisserie chicken.
- I served this with Jack Stack’s Bake Beans.