Unlike most slow cooker recipes, there is a secret step that happens just before serving. After the chicken is cooked, you separate the chicken from the broth and then reduce the broth in a saucepan with a few additional ingredients. The result is a flavor packed BBQ sauce. The reduced sauce is the secret step that separates this recipe from all other slow cooker pulled chicke recipes.
2 lbs boneless skinless chicken thighs
1 tablespoon chicken rub (I used the FOX brothers BBQ Chicken Rub – if salt is not an ingredient in your rub be sure to salt your chicken to taste)
1/2 cup orange juice
1/3 cup BBQ Sauce
2 tablespoons of brown sugar + 1 tablespoon of brown sugar
1 small yellow onion, thinly sliced
1 tablespoon of apple cider vinegar
4 brioche buns
Add the chicken, rub, orange juice, BBQ sauce, 2 tablespoons of brown sugar, and onion in the slow cooker and mix with a spatula until the chicken is fully coated.
Cook on high for 2-3 hours or on low for 6-8 hours (internal temperature of the chicken should reach 165 degrees F)
After cooking, remove all the chicken from the broth and shred it using two forks.
Pour the broth into a medium saucepan and add in 1 tablespoon of brown sugar and apple cider viegar.
Boil over high heat for 8-10 minutes or until the broth has thickened into a BBQ sauce consistency.
Serve the chicken on buns and top chicken with the remaining sauce.
It’s Labor Day weekend and it’s the unofficial end of summer… so that also means it’s the unofficial end of grilling season. So today I’m sharing a recipe with you that you can cook outside on the grill or inside in the oven.
As you know, I’m a big fan of food. I like eating food, cooking food, watching TV episodes about food… if it’s about food — I’m a fan! Recently I was watching “The Chef Show” on Netflix and came across the “Best Friend” episode.
In the “Best Friend” episode they make an LA street hot dog. My mouth was literally watering as I watched the episode and I knew I had to attempt to do a copycat recipe of my own!
I recommend using high quality, bun length, hot dogs for this recipe! Hebrew National and Nathan’s are my favorite!
Below is my version of the Best Friend Restaurant LA Street Dog. Enjoy!
LA Street Dog (Inspired by Best Friend Restaurant)
8 slices of bacon
8 all beef hot dogs (Hebrew National or Nathan’s are the best)
2 bell peppers
2 red onions
8 high quality hot dog buns
1 tablespoon extra virgin olive oil
salt and pepper to taste
Preheat oven to 400 degrees F and Preheat an outdoor grill to 450 degrees F (if you don’t use an outdoor grill you can use and indoor grill pan).
Place a cast iron griddle or high-heat proof sheet pan on the outdoor grill as it preheats.
Lay the bacon slices on a sheet pan and cook in the over from 18 to 20 minutes (or until bacon is crispy but not burnt).
While the bacon is cooking, thinly slice the bell peppers and onions. Place them in a large bowl and toss with the olive oil and salt and pepper to taste.
Remove the outer stems from the jalapenos and then cut length way into quarters. If you like less heat, remove the ribs and seeds.
Pour the onion and pepper mixture onto the pan on the outdoor grill and spread across in a thin layer. Cook for 15 – 20 minutes stirring occasionally until the peppers and onions are soft and begin to caramelize. The peppers and onions can also be cooked in a traditional oven if you’re not using a grill.
As the peppers and onions cook, remove the bacon from the oven and set it on paper towels to drain any extra fat.
Remove the peppers and onions from the grill place them in a bowl and set aside.
Place the hot dogs and jalapenos directly on the grill and cook for about 5 minutes or until the hot dogs are heated through and the jalapenos are slightly charred.
While the hot dogs are cooking spread the inside of the hot dog buns and place on the warming rack of your grill to lightly toast. Remove after a few minutes.
To assemble place the bacon, and hot dog in the hot dog bun. Top with peppers and onions, a squeeze of ketchup, and a squeeze of mustard. garnish with a jalapeno and enjoy!
Imagine this — a smoky, sweet, and acidic aroma filling the corners of your kitchen. You open your oven and you have beautiful, juicy, and perfectly tender ribs just waiting to be slathered in sauce and broiled to a perfectly sticky consistency.
That’s the recipe I’m sharing with you today. A smoky, sweet, and delicious pork spare ribs recipe. In order to make these, you need about 5 minutes to prep and 2 hours to cook. This are great for a Friday after work meal, a simple Saturday “BBQ”, or a Sunday supper.