Classic Smokey Ripped Flesh On A Roll

Now you don't have to go to Hell to indulge in a classic treat...This “Classic Smokey Ripped Flesh On A Roll and Chips” recipe is melt in your mouth good!

Ingredients

1 whole  precooked rotisserie chicken
10  sandwich rolls 
4 (1-ounce) slices Cheddar cheese, mild or sharp
1 cup chicken stock

2 cups of our Kansas City BBQ Sauce

Sauce 
1 large yellow onion, chopped
6 garlic cloves, peeled and diced
1 Tablespoons Chipottle Chile Powder
1 Tablespoon tomato paste
2 Tablespoons Dijon Mustard
3/4 cup apple cider vinegar
1 teaspoon  paprika 
1/3 cup Heinz Ketchup 
2 drops liquid smoke
2 teaspoons Worcestershire Sauce
1/4 cup brown sugar
1 pinch sea salt
1/4 teaspoon ground cloves
2 Tablespoons Grandma's Molasses

Directions

Puree all of the sauce ingredients in a blender until smooth. 

Remove all the skin from the chicken.

Pull all the meat off the bones and place in a large bowl.

Pour puree sauce over the chicken and mix well.

Cover and marinate the chicken in the sauce overnight or for several hours before cooking.

After marinating the chicken in the sauce pour the mixture into the crock pot. 

Add chicken stock, mix well.

Cook on low heat for 4 to 6 hours or on high for 2 to 3 hours.

Remove from heat and let cool down in the sauce. 

When cooled, remove the chicken from the sauce and shred into small pieces. 

Set aside.

Reduce the sauce by two thirds. 

Add the chicken back to the sauce. 

Serve hot over open-face rolls or  hamburger buns topped with cheese and BBQ sauce.

Add our Homemade British Chunky Chips .

Garden Potato Salad

"Garden Potato Salad" is delicious. My kids loved this recipe never had leftovers. It was a big hit when I brought it to a family BBQ as well!

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

1 cup red radishes; sliced 

1 small carrot; sliced

1  small cucumber; chopped

1 cup Hellmann’s mayonnaise

1/2 cup white wine vinegar

1 cup celery; thinly diced 

1/2 cup  parsley; chopped

1/2 cup garlic chives; chopped

3 large scallions; chopped

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. 

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Gently toss potatoes, carrot, mayonnaise, ranch, vinegar, celery, chives, radishes, cucumber, scallions, salt, pepper.

Serve chilled or at room temperature.

Cheese-n-Ham Potato Salad

"Cheese-n-Ham Potato Salad" is delicious. Makes a delicious lunch or light supper for meat-and-potato fans.

Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks

1 1/2 Tablespoons French's Mustard
2 hard-boiled eggs; peeled and chopped
12 oz. cooked ham; diced

1 (8 oz.) package Kraft Shredded Cheddar Cheese

1 medium dill pickle; diced

1 cup Hellmann’s mayonnaise

1/2 cup white wine vinegar

1 cup celery; thinly diced 

1/2 cup  parsley; chopped

1 (4 oz.) can Ortega Diced Green Chili Peppers; drained

1 small red onion; diced

1/4 teaspoon sea salt

1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. 

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Place all the ingredients (except the potatoes) in a large bowl and mix well.

Add potatoes and gently toss potatoes until covered evenly with the mixture. 

Serve chilled or at room temperature.