Shredded BBQ Chicken Sandwiches on Wheat Buns

 Follow my recipe for BBQ chicken.  Use two forks to shred the chicken.  Place on wheat buns.  Enjoy!

Pulled Pork

 This is the same recipe that my husband uses for brisket.  We made this in the form of pulled pork sandwiches one year for the Sr. High Mission trip, and the kids were licking their fingers at the end and asking for more.

Ingredients:
*1 whole pork shoulder
*1/4 cup black pepper
*1/4 cup paprika
*1/4 cup turbinado sugar (also called "sugar in the raw")
*2 Tablespoons salt
*2 teaspoons dry mustard
*1 teaspoon cayenne
*1/4 cup hot water
*KC Masterpiece Original BBQ sauce (it's a dark, sweet sauce and not that vinegary, which is great with this recipe)

Directions:
To make the dry rub, mix all the ingredients in a bowl, except for the pork.  Rub the pork all over with the dry rub.  Put the pork in the refrigerator overnight to marinade.

The next day, preheat the oven to 250 degrees.  Put the pork on a broiler pan with some water on the bottom part (underneath the metal tray that the pork sits on).  Bake for 7-8 hours until the temperature is between 195 and 200 degrees.  Remove from oven, and let it rest for 30 minutes.

Place the meat in a very large bowl.  Using two forks, pull the pork into pieces.  Pour 1/4 cup hot water over the meat and stir.  Cover with foil, and put in the oven on warm until ready to serve.

Serve with BBQ sauce on the side or with buns and BBQ sauce to make pulled pork sandwiches.

Oven Beef Brisket

My husband makes this.  He uses the same dry rub that he uses for pulled pork.

Ingredients:
*1 beef brisket
*1/4 cup black pepper
*1/4 cup turbinado sugar (also called "sugar in the raw")
*2 Tablespoons salt
*2 teaspoons dry mustard
*1 teaspoon cayenne

Directions:
The night before, combine all ingredients in a bowl, except for the brisket.  Rub the brisket with the dry rub all over.  Place in the refrigerator overnight.

The next day, take the brisket out of the refrigerator.  Preheat oven to 250 degrees.  Place the brisket on a broiler pan with some water at the bottom (underneath the metal part).  Bake for 8 hours.

Remove from oven, and let it rest for 30 minutes before slicing.  Slice and serve with BBQ sauce on the side.

BBQ Sausage Links

I grew up eating this.  This is my mom's recipe.

Ingredients:
*1 pkg. skinless smoked sausage links (turkey or beef)
*1 bottle KC Masterpiece Original BBQ Sauce (this is a sweet, dark BBQ sauce)

Directions:
Preheat oven to 400.  Slice links lengthwise and then into about 3-inch chunks.  Pour some BBQ sauce on the bottom of a baking dish.  Spread with a spoon.  Place links in the baking dish.  Pour remaining BBQ sauce on top.  Spread with a spoon.

Cover with foil.  Bake 30 minutes.  Remove foil.  Baste sausages.  Bake 10 more minutes uncovered.

Let sit for 5 minutes before serving so sauce will thicken.

*Note:  Toast wheat bread, spray slices with I Can't Believe It's Not Butter spray, and place links with BBQ sauce on the toasted bread to make a BBQ sausage sandwich.

*Note:  My mom slices the sausage links after they are done baking, but I slice them before.  You can do it either way.

BBQ Chicken

This is my mom's recipe and a family favorite.  My husband and son devour this dish.  We usually eat this with roasted veggies and mashed potatoes.  It also makes a great agape meal.

Ingredients:
*1 bag boneless, skinless chicken breasts, thawed
*salt
*ground black pepper
*1 small bottle KC Masterpiece Original (this is the secret to this dish--a dark, sweet sauce)

Directions:
Preheat oven to 400 F.  Place chicken in a large baking dish.  Salt and pepper both sides.  Spoon about 1 Tablespoon of BBQ sauce on top of each piece of chicken.  Spread around.  Flip each piece, and squeeze the remainder of the bottle evenly on top of the chicken.  Spread with a spoon.

Bake at 400 F for 30 minutes uncovered.  Remove from the oven and spoon sauce over each piece of chicken to baste.  Do not turn the chicken.

Bake for 20 more minutes.  Remove from the oven and baste.  Let sit on the counter for 5 minutes so the sauce can thicken.