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Homemade BBQ Sauce – GTK Style

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Move over store bought BBQ sauce, make room for Homemade BBQ sauce – GTK Style. We just moved in and we’re pretty darn good! This recipe is quick and easy and you can adjust the ingredients based on your personal taste. For example, instead of using regular pepper sauce try adding smokey chipotle pepper sauce. Gives it a slightly smokey taste.  Here’s another bonus. You will look pretty awesome and impress your friends and co-workers when you roll up to your next potluck and you tell everyone that you threw together your own Homemade BBQ sauce in like 5 minutes. Just sayin’!

This recipe was put together through some trial and error until we finally found the right combination of sweet, smokey and tangy. It’s versatile and goes great with other dishes. We recommend you use it with our recipes for  BBQ Chicken Pizza with Smoked Mozzarella or BBQ Pulled Pork Sliders or BBQ Pulled Chicken Sandwich. So give it a try, and just remember…when everyone suddenly wants to talk to you at the next potluck, you’ll know why!

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GTK Homemade BBQ Sauce
 
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Serves: Approx ½. Cup
Ingredients
  • ½ C ketchup (Trader Joe's Organic or other organic ketchup)
  • 2 Tbsp brown sugar
  • 2 Tbsp worcestershire sauce
  • 1 Tbsp cider vinegar
  • 3-4 dashes hot pepper sauce (we use smokey chipotle pepper sauce) - adjust based on the amount of heat you prefer
  • 1 clove garlic, minced
  • ¼ tsp dry mustard powder - we prefer Coleman's
  • 1 tsp liquid smoke
  • 1 Tbsp molasses
  • ¼ tsp salt
Instructions
  1. In a bowl whisk all ingredients together. Store in refrigerator in airtight container.

BBQ Pulled Chicken Sandwich with Tangy Slaw

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Oh happy day!! This BBQ pulled chicken sandwich with tangy slaw is just everything!! We could eat it for days and not get tired of it. There is just something about the combination of the sweet smokey BBQ chicken smothered in a delicious crunchy vinegar based slaw. The inspiration for this recipe comes from your good ‘ol pulled pork with coleslaw…typically, coleslaw has a mayonnaise base. We are not knocking traditional coleslaw by any means. We just wanted to create a healthier version of this BBQ pulled chicken sandwich. We use boneless, skinless chicken breasts. Add our Homemade BBQ Sauce – GTK Style, and let our slow cooker do the work for us. How easy is that? Make the tangy slaw in advance so the flavors have time to come together. You can even do this a day ahead to really save time. Now, go put your feet up and read a book or something because you don’t have to do anything. When it’s time for dinner just serve up the BBQ Pulled chicken sandwich and dinner is ready to go!!

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 Pulled BBQ Chicken Sandwiches with Tangy Slaw

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Pulled BBQ Chicken Sandwiches with Tangy Slaw
 
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Serves: 6
Ingredients
For the Slow Cooker Shredded Chicken:
  • 4 boneless skinless chicken breasts, fat trimmed
  • ½ diced yellow onion
  • 1 20oz. bottle bbq sauce (or you can use GTK homemade sauce)
For the Tangy Vinegar Slaw:
  • ½ head napa cabbage - sliced thin or shredded
  • ½ head purple cabbage - sliced thin or shredded
  • ¼ medium red onion - thinly sliced
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey
  • ¼ cup oil ( we used peanut oil)
  • ¼ teaspoon dry mustard
  • ¼ teaspoon celery salt
For the GTK BBQ Sauce:
  • ½ C ketchup (Trader Joe's Organic or other organic ketchup)
  • 2 Tbsp brown sugar
  • 2 Tbsp worcestershire sauce
  • 1 Tbsp cider vinegar
  • 3-4 dashes hot pepper sauce (we use smokey chipotle pepper sauce) - adjust based on the amount of heat you prefer
  • 1 clove garlic, minced
  • ¼ tsp Coleman dry mustard powder
  • 1 tsp liquid smoke
  • 1 Tbsp molasses
  • ¼ tsp salt
Instructions
For the GTK BBQ sauce:
  1. In a bowl, whisk all ingredients together.
For the Slow Cooker BBQ Chicken:
  1. Pour the bbq sauce into the slow cooker
  2. Add the chicken breasts and onions and turn to coat.
  3. Cook on high for 3-4 hours, or on low for 6-7 hours
  4. Once chicken is cooked through, remove it from slow cooker and shred on a cutting board using two forks. Place the shredded chicken back into slow cooker and stir to coat with the sauce.
For the Tangy Slaw:
  1. In a small saucepan, bring the vinegar, oil and honey to a boil. Remove from the heat and add the celery salt and dry mustard. Whisk the ingredients together and pour into a bowl to cool. Once cooled slightly, pour over cabbage and onion mixture and toss to cover evenly.
  2. Refrigerate until ready to serve.