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Ingredients
For BBQ sauce
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 1 small onion, chopped
- 2 large cloves garlic, finely chopped
- Salt and pepper
- 1 to 1 1/2 cups organic ketchup
- 2 tablespoons grainy Dijon mustard
- 2 tablespoons dark brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 shots bourbon
For Pulled Chicken BBQ
- 2 store-bought rotisserie chickens
- Chicken stock or water, just a splash
- 6 to 8 broche buns or lettuce leaves
For BBQ Mushroom Sammies
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 1 pound portabella mushroom caps, wiped clean and sliced
- 1 medium onion, sliced
- 2 cloves garlic, finely chopped or grated
- 1 small red bell pepper, sliced
- 6 to 8 broche buns or lettuce leaves
For Cabbage Apple Slaw
- 1/3 cup vegetable oil or olive oil
- 3 tablespoons cider vinegar
- 1 tablespoon superfine sugar
- About 1 1/2 teaspoons sea salt or kosher salt
- Juice of 1 lemon
- 1/2 red onion, grated
- Salt and freshly ground pepper
- 1/2 pound cabbage (red, green or a mix), shredded
- 1 large green apple, peeled and coarsely grated
Yield
Serves: 4
Preparation
For the BBQ sauce: Preheat a medium saucepot with EVOO over medium heat. Saut onion and garlic until soft and slightly caramelized; season with salt and ground pepper. Add the ketchup, mustard, brown sugar, maple syrup, vinegar, Worcestershire sauce and bourbon. Simmer over medium-low heat, stirring occasionally, about 20 minutes until slightly thickened.
For Pulled Chicken BBQ: Pull the meat from the chicken discarding the skin and bones. Place the meat into the large skillet with BBQ sauce; add a splash of chicken stock or water. Serve on buns or lettuce wraps with toppings of choice and some Cabbage Apple Slaw.
For BBQ Mushroom Sammies: Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the mushrooms to the pan and cook until golden brown, 7-8 minutes. Add the onion, garlic and bell pepper to the pan and season liberally with salt and pepper. Continue cooking until the veggies are tender, 5-6 minutes more. Add the BBQ sauce and serve on buns or lettuce wraps with toppings of choice and some Cabbage Apple Slaw.
For the Cabbage Apple Slaw: Whisk together the oil, vinegar, sugar, salt, lemon juice and onions; season with salt and some pepper. Add the cabbage and apples, and toss to combine.