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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Blue Ribbon Champion Pulled Chicken

2 Whole Hen House Chickens
32 oz. BBQ Sauce (Kansas City Style)

Championship Dry Rub:
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/2 teasp. garlic powder
1/4 teasp. cayenne pepper
1 teasp. celery seed
1/4 cup dry mustard
1 tablespoon freshly ground black pepper

Combine all of the dry ingredients in a medium bowl. Mix well and store in an air tight container.

Wash chicken and season with the rub. Grill slowly on hot fired grill on indirect heat, basting with the BBQ sauce until they are fully cooked with the internal temperature reaching 175. It is very important to grill slowly to maintain juiciness.

In a 4 qt. pot, mix add 24 oz. of your favorite BBQ sauce and one cup of water. Bring the sauce to a boil while stirring constantly to prevent burning. Lower the heat to simmer.

Pull the chicken breasts apart into long shavings with two forks. Add the chicken to the pot of BBQ sauce and stir until the chicken is drenched. Continue to simmer while stirring occasionally for 25 or 30 minutes.

JASPER'S NOTES: The secret of good barbecue is low and slow, it helps to keep the chicken moist and tender! While there are some basic guidelines and tips on this cooking process, it is one of the easiest, most forgiving of the barbecue standards to produce. The chicken can be excellently flavored with almost any fruit or nut wood. Apple, cherry, hickory and pecan all produce excellent results. This is a great dish for tailgating, just place on a bun and top with cold slaw.