So we’re gonna start off, this recipe is
simple as if you do have a favorite barbecue sauce out there, you can definitely use that.
We include one from scratch that you can make as well. And this is sort of coffee maple
BBQ sauce, little different, and again super super easy. Try to utilize most of the condiment
that might be already in your fridge. I love that. Use what, Exactly. Yeah. Like instant
coffee, if you already brew coffee in the morning, here you go. I say W sauce, yeah.
I actually use around in the fridge. And this is fantastic. This is Sriracha sauce which
if you like a little spicy, like a little bit heat. A great ingredient to add. You can
make a keychain version of that. Oh yeah. Keep it on you at all times. That’s awesome.
You never know when you’re gonna need it. So I’ll get Michael to put the ingredients
together here. So it’s pretty much a cup of coffee, brewed coffee, sorry, half the
cup. Now, you can double this. This will yield about one and a half cups of BBQ sauce, if
you like it and you want to make more, definitely double or triple it. How long does it last
in the fridge? Because of the maple syrup, I mean there’s a little bit sugar in there.
I would say, I just say about a week, it will probably last longer. This, you know, cannot
recommend longer than that, but about a week for sure. But this lasts enough for this dish.
Cool. So a few splashes of the W, we’re gonna add, this is about a quarter cup of
tomato paste. That’s just concentrated tomato. I know a lot of BBQ sauces call for ketchup
which I mean you’re getting the tomato, you’re getting a lot of that umami. There’s
a lot of sugar, a lot of other ingredients in there as well, right. So this is just tomato
and a little bit of salt. All right, so go for maple syrup first. Okay. Do eye ball like
half a cup. Great Canadian product, our maple syrup, very proud of it. It’s as sweetness,
of course, so, it’s a sugar, we wanna limit our total amount of sugar, but if you’re
gonna something to sweet it up, go for maple syrup or honey, are great, because they come
with added antioxidant and some minerals as well. So at least getting some nutrition out
of the sweetness. So Sriracha, it’s up to you. To taste. How spicy do you like? This
is the guy who travels with it on his keychain. I don’t personally, but I have friends that
do. This is your version. I make less spicy version for everybody else. And then, grade
same way I did. Just grade some of that garlic in there. When you get close to it, those
blade on there are little sharp, so when you close to it. That’s how I shape my finger
nail, I don’t bother cutting them. No, I’m kidding. That’s do no happen in your food.
Jokes, jokes. And that’s it. Give that a stir. Let that simmer for about 20 minutes,
30 minutes just until it reduces its concentrates. And that’s scratch BBQ sauce, you can use
if for this. You can use it for whatever you want. Again, you know what you put in there,
you know the ingredients going in. it’s always, and it tastes better that way, right?
When you make yourself. Awesome. That’s it. So this goes on, and about 30 minutes,
you got this. So you have that coffee flavor, you have little bit of that maple syrup, a
little bit of that Sriracha, really really flavorful. That’s all you need for this
shredded chicken. So I’m taking some of that BBQ sauce, and I’m just just to cover,
I’ll save the rest, later to add. And I would cover this for a paper or if you have
a cover, and into the oven 325 degrees for two hours. Yes, it takes a little bit longer,
but it’s a non-active cooking. You don’t have to watch it for two hours, right. You
can go do something else. Do some activities. Get moving. Stretch. You can do exercise,
it will be done in time. Somethings food, you know, does take a little bit more time,
you know, slow heat, you know, oh, sorry, low heat for a slower, at slower pace, slower
cooking pace. Usually make, equal as delicious. So, that’s it. The BBQ sauce, chicken in
the oven. I’m also gonna throw some veggie in the oven same time. So as all the different
time going on. Michael, if you don’t mind, just peel the skin off that, so I have some
red cabbage. I love cabbage, I mean, this is a great way to cook cabbage if you don’t
like it. This is sort of, you know, if you think like sauerkraut, which is really big
like sausages and a lot of comfort food. This is a great way to cook cabbage. So I’m just
cutting them into big chunks, big wages. And then throw them into baking dish just like
this. Onion in. Onion in? Onion in. yeah, just big chucks, really really simple. And
I’m gonna add a little bit of apple cider vinegar as well. So we have some in the BBQ
sauce. I’m gonna put about a quarter cup in here. And again, cover. Into the oven,
same time, so two hours for the two of them. Right. Oh, yeah, sorry, a little bit water
as well. About half a cup of water, yeah, you guys read the ingredients, I’m not.
Half a cup of water. And it’s not up here, I’ll see it. I tested them, and I forget
exactly what ingredients. So, this is what we’re looking for. If you don’t have a
lid, a little bit parchment paper, you wet it, works really really well. That’s sort
of my making chef lid, if running out of lumen foil. So that’s, I will reveal in a second.
That smells awesome. Can you guys smell that? Oh, yeah. I’ll show you that. This is the
cabbage and the onions. Exactly, it’ll be really similar to sauerkraut. It’s not fermented
like sauerkraut, but it does have that vinegar, it’s gonna have the similar sort of feel
to it. So that’s our cabbage and onion, really really nice flavorful. Super easy.
This is our chicken. You saw BBQ sauce, chicken. Two ingredients, really simple. And when you
slow cook it, see how it shreds. Falling apart. Like falling apart, super super tender, really
really awesome, and this is obvious for all you folks. So quite a bit. But you can definitely
make a larger portion, and after you shred it, freeze it. Portion it, freeze it. And
then you just you know throw in the oven whenever you wanted. So, if you do like it, make a
batch for sure. So chicken here, so we’re gonna serve them up almost like sliders. So
you want to shred a little bit that chicken. I’m gonna roughly cut up this cabbage, a
little bit this onion here. And I’m gonna add, just because we’re trying to go for
some local, some seasonal apples, so I cut off some apples as well. And the apples, cabbage
and the onion together, it’s an incredible combination. We’re getting a little messy.
This would be a perfect Jess games snake. I love it. Here we go. That’s it. This’s
our shredded chicken.