It is the time of year for tailgating! This uniquely American pastime was first documented in 1861 during the Civil War at the Battle of Bull Run. At the battle’s start, Union civilians arrived with baskets of food to watch the battle and show support for their side. These early tailgaters got a rude awakening when the Confederate soldiers broke through the Union lines, sending the Union soldiers into retreat and into the spectators who also were trying to retreat. Fortunately, most tailgaters today don’t need to worry about the play coming to them in quite the same way!
I guess I should not have been astounded to learn that there is an organization dedicated to tailgating. The American Tailgater Association (ATA) can tell you everything you need to know about every aspect of tailgating. Since for me it would be all about the food, I would be one of the third of tailgaters that never enter the football stadium to watch the game. I would be listening to or watching the game from the parking lot while eating good food and enjoying the company of friends. Hard to beat good food & good friends!
Pulled Chicken Sandwiches (adapted from dinneralovestory.com)
Serves 6, at least
- 1 cup barbecue sauce
- 1/2 cup cider vinegar
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 jalapena pepper, finely chopped
- 2 pounds boneless chicken breasts
In a large heavy pot, combine the barbecue sauce, cider vinegar, onion, garlic, bay leaf and jalapena. Add the chicken and enough water to cover it (about 2 cups), stirring it all together a few times.
Throw it all into the pot to cook.
Bring the pot to a boil, then reduce the heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the pot and shred it into a large bowl.
Shred the cooked chicken.
Bring the sauce to a boil until it thickens and reduces, another 15 minutes or until it reaches the desired thickness.
Once the chicken is taken out of the pot, thicken the sauce.
Remove the bay leaf from the thickened sauce. Stir the shredded chicken back into the sauce. Serve the chicken on rolls with your favorite sides. If you are taking it to a tailgating party, allow the chicken & sauce to cool then pack it into containers and refrigerate. To serve, reheat the chicken in the sauce until it is heated through and serve on rolls.
Serve up the food!
Go Team! ~Linda
Pulled Chicken Sandwiches (Serves at least 6)
1 cup barbecue sauce
1/2 cup cider vinegar
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf
1 jalapena pepper, finely chopped
2 pounds boneless chicken breasts
Potato rolls or hamburger buns
In a large heavy pot, combine the barbecue sauce, cider vinegar, onion, garlic, bay leaf and jalapena. Add the chicken and enough water to cover it (about 2 cups), stirring it all together a few times.
Bring the pot to a boil, then reduce the heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the pot and shred it into a large bowl. Bring the sauce to a boil until it thickens and reduces, another 15 minutes or until it reaches the desired thickness. Remove the bay leaf from the thickened sauce. Stir the shredded chicken back into the sauce.
Serve the chicken on rolls with your favorite tailgating sides. If you are taking it to a tailgating party, allow the chicken & sauce to cool then pack it into containers and refrigerate. To serve, reheat the chicken in the sauce until it is heated through and serve on rolls.