Posts Tagged ‘barbecue’

Bulgogi is the name given to the most common form of Korean barbecue. Unlike the daeji bulgogi that I cooked in a previous blog, this one is not based on a chili sauce that can take the roof of your mouth right off.

I used chicken, though this would work with pork as well, and for the best flavor, it’s best to marinate the meat in the fridge overnight.

 

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2/3 cup soy sauce
1/2 cup chopped scallions
6 tablespoons sugar (I use organic cane sugar)
5 tablespoons fresh garlic, grated or through a garlic press
5 tablespoons sesame oil
1 tablespoon sesame seeds
1 teaspoon black pepper
5 lbs. chicken pieces (I use skin-on thighs)

 

Combine all the ingredients except for the chicken in a bowl and mix well.

Place the chicken pieces in a large Ziploc bag and pour the marinade in. Seal the bag well and squish it around to make sure the marinade makes contact with the chicken. Place the bag in a bowl (to prevent accidental leakage) and keep it in the fridge overnight. Squish the bag around every few hours to make sure the marinade does its job.

When you’re ready to cook the next day, pre-heat the oven to 350 and remove the bag from the fridge and let it come to room temperature. Place the chicken on a sheet pan (discard the remaining marinade) and bake it for an hour.

Light a hot grill and push the coals to one side of the grill. Place the chicken pieces on the cool side of the grill and close the lid, opening the vents. Every few minutes, turn the chicken pieces over so they get nice grill marks but don’t burn.

 

 

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I’ve always been fascinated by Korean barbecue. Every time I see it on TV or catch a recipe on an e-mail blast, my mouth waters and I say to myself that I’ve got to experience it some day. But the painful reality is: Korean barbecue can be really spicy…and I’m a total wuss.

Korean barbecue 101: Gogigui means “meat roast” in Korean, and it refers to the method of roasting beef, pork, chicken, and other meats. Meats can be marinated or not. Bulgogi is the name of the most common Korean barbecue. Meat is marinated with soy sauce, sugar, sesame oil, garlic and pepper, and then grilled. Galbi uses beef short ribs, and adds onions to the marinade. And the hot stuff is daeji bulgogi, because the marinade isn’t soy sauce-based, but based on the hot-n-spicy Korean chili paste known as gochujang.

All of the marinades looked delicious, but the hot one with gochujang would be my biggest challenge, so I decided to start there. I found a great recipe, and quickly realized that I would have to turn the heat way down if I was actually going to try to eat it! For example, the original recipe called for 2 tablespoons of white pepper. I totally left it out. And it called for a full cup of gochujang. Not only did I cut that part in half, I doubled many of the other non-spicy ingredients.

So is it authentic Korean barbecue? Probably not. But it’s my version of it. It’s got lots a flavor and still carries a bit of heat.

For gluten-free diets: finding GF hoisin and soy sauce is pretty easy these days. Look for the La Choy brand. But I haven’t been able to find gochujang that has a GF label.

 

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3/4 cup ketchup
1/2 cup gochujang
1/2 cup hoisin sauce
1/2 cup honey
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons freshly grated ginger
1 tablespoon freshly grated garlic (I use a garlic press)
1 tablespoon unseasoned rice vinegar
4 lbs. chicken pieces

 

Pre-heat the oven to 500 or its top temperature.

In a bowl, mix everything but the chicken pieces. Brush the sauce onto the chicken pieces, then wrap them in aluminum foil. (I like to tear a long piece of aluminum foil and lay it on top of a sheet pan. I place the chicken pieces on the foil, brush them with sauce on all sides, then fold the foil over the chicken, making one large pouch that holds all the meat.) Leave the pouch on the sheet pan and place it in the oven, then lower the oven temp to 350.

Cook the chicken for about an hour at 350, making sure it’s almost completely cooked. Juices should run clear, not bloody, when you poke it with a fork.

Start a hardwood fire on your grill. Push the coals to one side of the grill so you have a hot side and a cooler side with no coals underneath it. Place the chicken pieces on the cool side of the grill (if you put it on the hot side, it will stick and burn), brush with more sauce, and put the lid on the grill, making sure you have the vents open for air circulation.

 

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See those 2 black bits in the foreground? That’s where the chicken stuck to the grill because I placed them over the hot coals. Don’t do that.

After a few minutes, lift the lid, flip the chicken pieces over, brush them with sauce again, and close the lid. Keep doing this until the chicken is nice and caramelized, with tasty grill marks.

If you want to serve some of the sauce on the side, it’s important to pour some of the sauce off and set it aside in the very beginning, so you’re not using the same sauce that the basting brush touched the raw chicken with.

 

 

 

 

I grill year-round. I’ll stand in 3 feet of snow to get smoked ribs just right, if I have to. Through years of tireless experimentation, I’ve come up with a barbecue sauce that I can be proud of. I prefer a slightly sweet and tangy barbecue sauce,  and it works really well with pork or chicken.

What makes this sauce special is the citrus. I originally used lemon juice for this recipe and it was good. Lime juice was better. Adding lime zest: even better than that. I tried orange juice and zest, even Meyer lemon. But the Big Daddy of ’em all was grapefruit. I was craving my barbecue sauce one day and only had a grapefruit in the fridge. I thought: how bad could this be? Turned out to be the perfect foil to the sweetness of the brown sugar and ketchup.

Try this sauce on your next batch of chicken wings or even a whole bird. Cook the bird almost all the way through, brushing the sauce on for the last 20 minutes so that the sugars don’t burn. Then just try to stop eating it!

Chix BBQ

 

GRAPEFRUIT BARBECUE SAUCE
1 cup ketchup
1/2 cup firmly packed brown sugar
Juice and zest of 1 grapefruit
3 tablespoons unsalted butter
1/4 cup dried onion flakes
1 teaspoon cayenne pepper sauce, like Frank’s Red Hot
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1/4 teaspoon black pepper
(no salt)

Combine all ingredients in a sauce pan. Bring to a boil and then simmer for about 20 minutes on low, until slightly thickened.

 

saucey

If you like a less sweet, more vinegary style to your barbecue sauce, this is the one. How could a sauce that’s inspired by what most people claim to be the best barbecue joint in the USA, Franklin’s Barbecue in Austin, Texas, be bad? People line up early in the morning and wait as much as four hours for a slab of brisket from this place. I’ll get there one day. In the meantime, I have the sauce…

 

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

 

When it comes to grilling, lamb is often overlooked. Some folks think it tastes too gamey, which can be true with grass-fed lamb that comes from New Zealand or Australia. Although you can’t beat their strict quality standards, the flavor can be intense.

I don’t mind that intense lamb flavor in a chop, but when I make lamburgers, I like to mix ground beef with ground
lamb to give it a milder flavor. And when I cook them over hardwood charcoal, the flavor is outstanding! Even seared in a cast iron skillet and finished in the oven, these burgers are awesome.

1 lb. ground lamb
1 lb. ground beef
2 tablespoons
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

Fresh herbs make the difference!

Heat the olive oil in a skillet over medium heat. Add the onion. Cook it until it’s translucent, about 6 minutes. Transfer the onion to a plate to cool.

In a bowl, mix the cooled onion, mustard, parsley, mint, dill, oregano, cumin, garlic, scallion, and salt and pepper.

In another bowl, combine the lamb with the beef, so they are mixed well. Then add the onion mix bowl to the meat and make sure all the ingredients are combined. Add the breadcrumbs and mix again. Then add the egg and mix one more time.

Form the meat into patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

The indentation in the center of the patty keeps it from swelling up while cooking.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers over hardwood charcoal until they are cooked to medium.

If you’re cooking indoors, heat some avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Extra meat is great for meatballs! Just freeze them for another time.

Place the burgers on buns, and smear the bun with the feta cheese dressing.

If the food is good, someone’s always watching!

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

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I find little or no difference between the stove in my kitchen and an outdoor gas grill…so I don’t own one. I can make a perfectly delicious steak by searing it in a cast iron pan on the stovetop, then finishing it in a hot oven. So, for me, if the real reason for outdoor grilling is flavor, nothing can replace a hardwood charcoal grill.

Besides the quality and source of my beef, wood and smoke are what make the difference between a good steak and a great steak.

beef brisket

I know the #1 argument for going with gas over hardwood charcoal is time. “It takes too long to start a charcoal grill.” That’s a load of crap. Over the years, I’ve showed many friends that it takes no more time to light a charcoal fire than it does to start up a gas grill.

Of course, it starts with the grill itself. The classic Weber is still an awesome choice. For larger cooking needs, I also have a Primo ceramic grill.

Then I get a bag of hardwood charcoal. I’m not talking charcoal briquets, like Kingsford, that have a ton of additives in them. And I’m definitely not talking about Match Light. I’m talking pure hardwood charcoal, easily found in supermarkets and home stores.

Next: a charcoal chimney. It’s a metal tube with a handle and a grate at the bottom. I crumble a couple of sheets of newspaper into the bottom, pour charcoal into the top, light it, and I have hot coals in 10 minutes without lighter fluid.

And I NEVER use lighter fluid! Why spend good money on a great steak only to make it taste like gasoline?

The variety of wood chips available for smoking is another flavor factor when it comes to grilling with charcoal. My personal favorite is hickory, especially when I’m cooking pork or chicken. But apple, cherry, oak, mesquite: they all impart their own unique flavors. And they’re all available in most home stores where you find all the other barbecue gear.

Although I have an electric smoker for those low-and-slow jobs, like a big ol’ brisket or pork shoulder, I don’t need it when grilling a steak. I simply soak some wood chips in water for about a 1/2 hour before grilling (I’ve found that hot water speeds the process up), drain the water, and then sprinkle the moist chips on the hot coals in my grill. I throw the meat on the grill, close the lid (opening the vents, of course) and off we go.

So now, in 10 minutes, I’ve got a grill that’s ready to cook a steak with…about the same time as gas.

If you say: “I don’t cook with charcoal because it’s so messy!” …I honestly don’t know if you and I can be friends.

Because I’m using a small amount of hardwood charcoal for the average dinner, I don’t have to clean out my grill every time I use it. After a while, yes, some ashes pile up in the bottom of my grill and I have to dump them. But because they’re pure wood ashes, I can dump mine into my strawberry or raspberry patch. They love the stuff.

You still have to clean a gas grill after a while, and it always runs out of propane halfway through cooking when you have guests over for dinner. So where’s the convenience in that?

Charcoal grills give you everything you could ask for: low maintenance, ease of use–no propane tanks, valves and igniters–real wood flavor, not lava rocks, and the thrill of cooking meat over a real fire, bonding with the caveman in you. Grab a beer–or even better: a bourbon on the rocks–and start grilling!

This year, our annual BOYZ weekend is happening a couple of months earlier, to coincide with the celebration of our friend, Roy’s, 70th birthday! Weather permitting, we’ll be cranking the grill up for pretty much the first time this year.

One of my favorite ways to enjoy clams…without the clam knife…is by grilling them! When you’ve got to feed a crowd, this is a delicious way to do it. Cooking clams on the grill is one of the tastiest ways to enjoy these awesome mollusks. I use hardwood charcoal to get that true smokey flavor.

Although I live on the other side of the state, I love visiting my friends at American Mussel Harvesters in North Kingstown, RI. The quality of their seafood is second to none, which is why they supply so many area restaurants with their products. They feature “restaurant ready” mussels, meaning they’ve been cleaned and de-bearded. And their “restaurant-ready” clams mean they’ve been purged to perfection! (www.americanmussel.com) I use ’em whenever I can.

clams on the grill

A couple of dozen (or more) little neck clams, washed and purged
1 stick (8 oz.) of unsalted butter
1/4 cup extra virgin olive oil
1/4 cup chopped parsley
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon sea salt

Clams should be stored in the fridge. Place them in a bowl and cover them with a wet towel. Don’t leave therm in a bowl full of water, and not on ice. (The same goes for oysters.)

Because my clams have already been purged, I don’t have to do it at home. But here’s what to do if they haven’t been purged: Fill a large bowl with cold water, add sea salt and some corn meal to it, and mix it around. Add the clams to this bowl and let them sit in this liquid for an hour. They will suck up the corn meal and spit out sand and grit. After an hour, pour off the water/salt/meal/grit mix, and thoroughly wash the clams.

Start your hardwood charcoal grill and divide it in half: coals on one side, no coals on the other.

While the coals are heating up, grab a disposable aluminum foil tray and place it on a burner on your kitchen stove over medium heat. Add the butter, olive oil, parsley, oregano, basil, garlic and salt, and stir to combine. Once the butter has melted and everything has blended, bring the tray over to the charcoal grill and place it on the side of the grill without coals. It will stay warm.

Once the coals are hot, just place the clams directly on the grill. (Use tongs, unless you want to remove all of your knuckle hair.) When they start to open, carefully flip them over, trying not to lose any of the precious juices inside the clam. Cook them for as long as you like, from raw, to more thoroughly cooked. As each one reaches its desired doneness, place it in the aluminum tray, making sure it gets swished around in the butter and herb mix.

When all the clams have been cooked and are in the tray, serve them with a fresh baguette or over pasta. A glass of great wine is a must.

I’ve got to post this before October ends, since it’s #NationalPorkMonth! Time to get piggish!

Few slabs of meat are as amazing as a pork butt or shoulder, rubbed with a special dry rub, then slow-smoked for 8 hours (or more), pulled and slathered with amazing barbecue sauce. It takes time, but it’s not really that hard to do.

My electric smoker allows me to set the time and temp and walk away.

Here’s how I do it…

First, I get a hunka pork. The kind of pig I get matters to me, so I buy a heritage breed, like Berkshire (also known as Kurobuta), from a farm that raises them humanely. I’m willing to pay the extra bucks.

But going to a supermarket or butcher shop for pork is what most people do. The names of the cuts of meat can be a bit confusing. Despite its name, pork butt is not from the back-end of the pig.  (The term “butt” referred to the barrel the meat was stored in when the only method of preservation was salting the meat and storing it in barrels.)

The pork butt is actually the shoulder of the pig. The pork shoulder picnic is a lower cut of the same area. These cuts can also go by the names: Boston shoulder roast, Boston butt, Boston roast, shoulder butt, pork shoulder picnic, and shoulder-blade roast. Whatever the name, these are all nicely marbled hunks of meat that usually weigh in anywhere from 6 to 8 lbs, are easy to find, and are rather inexpensive. Barbecue fanatics claim the bone-in pork butt is more flavorful, but boneless is all you can find, that’ll work, too.

Once I’ve got my slab of pork, I remove the skin if it has any. I want my pork rub to make contact directly with the meat, so I always remove the tough skin. No skin? No problem. But leave the fat on!

Now I need to season it. I’ve found that a simple rub is the best way to go for the sauce I’m going to use later.

After 8 hours in the smoker, the rub makes a crust on the meat that is just fantastic!

BASIC DRY RUB

1/4 cup kosher salt
1/4 cup black pepper (freshly ground is best)
1/4 cup paprika
1/4 cup brown sugar
2 tablespoons granulated garlic
2 tablespoons granulated onion

Place all the ingredients in a jar with a lid and shake it up to blend.

Once I’ve made the rub, I generously sprinkle it all over the pork, and rub it in really well. Ideally, I let the pork shoulder sit in the fridge for 24 hours before smoking, bringing it out an hour beforehand to have it come up to room temperature.

I have a digital smoker at home, which allows me to set the temperature to cook and smoke my pork butt. I place the pork butt on a rack, put a drip pan with water underneath it to catch the grease, and set the smoker for 250 degrees. I cook the pork at 250 for 8 to 10 hours, depending on the size of the meat, adding hickory chips to the smoker every few hours. The marbled fat in the pork butt slowly melts over time and the pork becomes incredibly tender and flavorful.

I remove the pork butt from the smoker and let it rest, covered with aluminum foil, for at least 20 minutes before pulling it apart with a couple of forks, or chopping it up with a cleaver.

While the pork is cooking and smoking, there’s plenty of time to make two other very important parts of this recipe: a vinegar-based barbecue sauce, and the cole slaw.

Slaw on the side or on the sandwich…up to you!

BARBECUE SAUCE

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons cumin

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from the heat and cool it to room temp. If you store it in an airtight container in the fridge, it’ll stay good for several weeks.

COLE SLAW

My unusual cole slaw recipe uses an interesting ingredient: pickle juice! Just a splash of juice from your favorite jar of pickles is all you need.

1 package of cole slaw veggies
splash of pickle juice
1/4 cup mayonnaise (more to taste)
teaspoon celery seed (not salt)
salt and pepper

There are no real specific measurements for cole slaw, because I’ve found that some people like it dry, others wet…some peppery, some not. Play around with it and make it your own. I prefer a more mayonnaise-y cole slaw, and usually err on the wet side.

In a bowl, combine all the ingredients. Cover it with plastic wrap and chill. When ready to use, re-mix it, and taste for seasoning before using. Letting it sit overnight before serving is best.

OK…time to make that sandwich!

You can either go Carolina style and place the cole slaw right on top of the pulled pork in the bun, or simply serve the slaw on the side. No rules!

Whether you go through all these steps yourself or not, it’s nice to appreciate a labor of love that is worth every bit of time and trouble invested in it.

Who says you have to only cook burgers and steaks on the grill? This is one of my favorite ways to enjoy clams…and without the clam knife! I always use hardwood charcoal.

 

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A couple of dozen (or more) little neck clams, washed and purged
1 stick (8 oz.) of unsalted butter
1/4 cup extra virgin olive oil
1/4 cup chopped parsley
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon sea salt

 

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The clams should be stored in the fridge until ready to use…not in water, not on ice. Place the clams in a bowl and cover them with a wet dish towel.

About an hour before cooking, I like to purge my clams to remove as much grit as possible. I fill a large bowl with cold water, add sea salt and some corn meal to it, and mix it around. Then I add the clams to this bowl and let them sit in this liquid for at least an hour. They will suck up the corn meal and spit out sand and grit. After an hour, I pour off the water/salt/meal/grit mix, and thoroughly wash the clams. Now they’re ready to grill!

I start my hardwood charcoal grill and divide it in half: coals on one side, no coals on the other.

While the coals are heating up, I grab a disposable aluminum foil tray and place it on a burner on my kitchen stovetop over medium heat. I add the butter, olive oil, parsley, oregano, basil, garlic and salt, and stir it all to combine. Once the butter has melted and everything has blended, I bring the tray over to the charcoal grill and place on the side of the grill without coals. It will stay warm.

Once the coals are hot, just place the clams directly on the grill. (Use tongs, unless you want to remove all of your knuckle hair.) They’re done as soon as they open, but you can cook them as long as you like, from raw to more thoroughly cooked. As each one reaches its desired doneness, place it carefully in the aluminum tray, making sure you don’t lose any of that precious liquid inside the clam shell. Give it a swish in the butter and herb mix.

When all the clams have been cooked and are in the tray, serve them with that herby butter sauce on top of pasta…or simply eat them with a fresh baguette. A glass of great white wine is a must.

 

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Really easy and really delicious!

When it comes to grilling, lamb is often overlooked. Some folks think it tastes too gamey, which can be true with grass-fed lamb that comes from New Zealand or Australia. Although you can’t beat their strict quality standards, the flavor can be intense.

I don’t mind that intense lamb flavor in a chop, but when I make lamburgers, I like to mix ground beef with ground
lamb to give it a milder flavor. And when I cook them over hardwood charcoal, the flavor is outstanding! Even seared in a cast iron skillet and finished in the oven, these burgers are awesome.

1 lb. ground lamb
1 lb. ground beef
2 tablespoons
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

Fresh herbs make the difference!

Heat the olive oil in a skillet over medium heat. Add the onion. Cook it until it’s translucent, about 6 minutes. Transfer the onion to a plate to cool.

In a bowl, mix the cooled onion, mustard, parsley, mint, dill, oregano, cumin, garlic, scallion, and salt and pepper.

In another bowl, combine the lamb with the beef, so they are mixed well. Then add the onion mix bowl to the meat and make sure all the ingredients are combined. Add the breadcrumbs and mix again. Then add the egg and mix one more time.

Form the meat into patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

The indentation in the center of the patty keeps it from swelling up while cooking.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers over hardwood charcoal until they are cooked to medium.

If you’re cooking indoors, heat some avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Extra meat is great for meatballs! Just freeze them for another time.

Place the burgers on buns, and smear the bun with the feta cheese dressing.

If the food is good, someone’s always watching!

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

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This dish was a huge hit when I brought it to a neighborhood party a while ago. Imagine the best of a deviled egg and a BBQ chicken sandwich, and you’ve got this appetizer that rocks in more ways than one….and you can make it ahead of time.

I boil the eggs and make the cole slaw the day before, then keep them in the fridge. Even the chicken can be cooked the day before and then warmed through before assembling right before your guests arrive. Be sure to make a lot of them…they’ll go faster than the hard-boiled eggs in “Cool Hand Luke!”

This recipe is gluten-free, as long as you use GF soy sauce.

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For the chicken and BBQ sauce:
3 cups ketchup
1 tablespoon apple cider vinegar
2 tablespoons soy sauce
1 teaspoon hot sauce (I use Frank’s Red Hot)
1/4 cup + 2 tablespoons brown sugar
1 lb. boneless skinless chicken breasts
For the cole slaw:
2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
1/2 teaspoon sugar
2 cups finely shredded cabbage
For the deviled eggs:
6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard (I use Gulden’s)

Pre-heat the oven to 250 degrees.

Combine the ketchup, apple cider vinegar, soy sauce, hot sauce, and brown sugar in a oven-proof pot with a lid. Mix well, then add the chicken breasts, making sure they’re immersed in the sauce. Cook low and slow in the oven for about 2 hours.

When the chicken is cooked through, shred the meat with 2 forks. Set it aside, but keep it warm.

Combine all the cole slaw ingredients in a bowl, mixing well, and place them in the fridge.

For perfectly hard-boiled eggs, place the eggs in a pot of cold water, and turn the heat on high. Just before the water starts to boil, put a lid on the pot and turn the heat off. Let the eggs sit in the hot water for 15 minutes. Once cooked, keep the eggs in the fridge.

Slice the eggs in half and place the yolks in a bowl with the mayonnaise and mustard. Mix well and keep in the fridge.

To assemble, take a teaspoon of the mayo/mustard/yolk mixture and place it in the cavity of one of the egg halves. Place another teaspoon of the shredded chicken on top (I like it warm, to counter the cold of the mayo and cole slaw), drizzling a little of the BBQ sauce that you cooked the chicken with on the meat. Then place a teaspoon of the cole slaw on top of the chicken.

Serve immediately!