BBQ Chicken Salad

BBQ Chicken Salad

Ingredients

3 lbs chicken breast (3-4 chicken breasts)
1 ½ tsp kosher salt
1 tsp paprika
1 tsp garlic powder
1 tsp dehydrated minced onion
½ tsp ground mustard
1 red onion, large
olive oil spray
¼ cup Brownwood Farms Original Recipe BBQ Sauce
⅓ cup mayo
4 slices crumbled cooked bacon
2 scallions, chopped
bibbed lettuce
1 tomato
4 rolls

Directions

Preheat the oven to 400F.

Spray a large sheet pan with olive oil spray.

Chop the onion and add onion to the sheet pan with the 1/2 tsp of kosher salt.

Combine the other 1 tsp kosher salt with the remaining spices and rub the spice mixture all over the chicken breasts.

Add the chicken breasts to the other side of the sheet pan.

Roast everything for 20-25 minutes or until the chicken is thoroughly cooked. Let cool.

Remove the sheet pan from the oven and shred the chicken.

Add chicken and onions to bowl, add mayo and BWF BBQ sauce and crumbled bacon.

Make sandwiches and top off with chopped scallions.

Smoked Bacon-Wrapped Onion Rings

Smoked Bacon-Wrapped Onion Rings

Ingredients

2 large yellow onions
bacon
2 tbsp your favorite rub
1 bottle Brownwood Farms Original Recipe BBQ Sauce

Directions

Preheat your smoker to 275 degrees F.

Slice your onions into 3/4 inch thick slices. Separate the rings so that two rings remain together, this will give you sturdier onion rings that will hold up during cooking. You will likely get two rings out of each slice. Discard or save the smaller inside sections of the onions for stock, soup, etc.

Wrap each onion ring with a slice of bacon. The larger rings may require two pieces of bacon to cover them completely. Tuck the ends of the bacon, or secure with a toothpick, if necessary. Season all sides of the bacon wrapped onion ring with sweet rub.

Place the onion rings on the smoker and close the lid. Flip the onion rings at 45 minutes, and then start checking for doneness after 75 minutes After 90 minutes, you’ll have nicely rendered, bite through bacon with a slight crisp. If you want crispier bacon, you can increase the heat on your grill or smoker to 400 degrees F for the last few minutes.

Remove your finished bacon wrapped onion rings from the smoker and allow to cool just slightly before serving with a small bowl of BWF original Recipe BBQ sauce for dunking.

BBQ Pulled Pork Burritos

BBQ Pulled Pork Burritos

Ingredients

4 cups prepared cooked pulled pork
2 cups Brownwood Farms Original Recipe BBQ Sauce
2 cups Spanish rice, prepared to package directions
4 burrito-sized flour tortillas
1 cup shredded cheddar cheese
cooking spray
Cheesy Sour Cream Sauce
1 tbsp butter
2 tbsp olive oil
⅓ cup finely diced yellow or sweet onion
3 tbsp flour
1 can (14.5 oz) chicken broth
½ can (4 oz) green chilies
½ tsp cumin
½ tsp garlic powder
¼ tsp salt
½ cup sour cream
½ cup shredded cheddar or Mexican cheese blend
chopped fresh cilantro and salsa (optional)

Directions

Burritos

Preheat oven to 340 °F. Coat oven safe baking dish with cooking spray. Mix pork and barbecue sauce together, reserving 1/4 cup.

Place tortillas in oven on middle rack for 3 minutes. Lay tortilla on flat surface. Spoon 1 cup of pork mixtures, 1/2 cup rice and 1/4 cup cheddar cheese into the tortilla. Roll tortilla around ingredients and place in baking dish. Repeat with other 3 burritos.

Drizzle remaining barbecue sauce on burritos and sprinkle with cheese, bake for 25 minutes. Make Cheesy Sour Cream Sauce while burritos are baking.

Cheesy Sour Cream Sauce

While burritos are in the oven, heat butter and olive oil over medium heat in a medium saucepan.

Add onion and cook until soft. Sprinkle flour into saucepan. Stir and cook for 1 minute. Gradually whisk in chicken broth.

Add green chilies, cumin, garlic powder, and salt and simmer 2 to 3 minutes to thicken.

Keep warm and stir in sour cream and cheese just before ready to serve.

Serve!

Spoon sauce over burritos. Sprinkle with fresh cilantro and add some salsa if desired.