Meat and bread lovers will find these sandwiches unbelievably satisfying and delicious. With the addition of a some beef broth for dipping, and some hot sauce for splashing, if you love big, bold, meaty flavors (or know someone that does) than this recipe has your/their name written all over it.
Welcome to day two of “Berry Week” here at Kudos Kitchen. The recipe for Strawberry Sriracha BBQ Sauce that I’m sharing with you today is one that was born out of necessity. The problem of having too many strawberries in the fridge and not knowing when they’d all get eaten without spoiling led me to this tasty brainstorm.
As much as I enjoy eating baby back ribs, I never order them in restaurants. Ever. I just can’t seem to bring out my cannibal cave-woman side in public. At home, however, all bets are off, and you can find me gnawing on bones with the best of them.
If you’re wondering why I used a combination of boneless, skinless chicken thighs and breasts, it’s to keep the pulled chicken as moist and flavorful as possible. Because sometimes boneless, skinless chicken breasts can be dry due to the lack of fat, I wanted to pack in as much moisture and flavor as I could.
I love to make cherry BBQ sauce while cherries are in season. It’s relatively fast and simple to make and it goes well with chicken, pork and even beef.
There was a time when I used to buy my Sloppy Joe mix out of a can from the grocery store. Not that that’s a bad thing, but I’ll tell you what…once you make your own (which doesn’t take much more time than opening a can), you’ll never go back!
Many, many years ago, before I was even married (34 years to be exact) I worked in an office environment. […]