Ross and I may argue who does BBQ better: Texas or Kansas City. But we both agree that Rufus Teague's Blazin' Hot sauce is some of the best store-bought BBQ sauce we've found. This stuff is unbelievably good: sweet, savory, spicy, smooth. (Don't tell Ross it was born and raised right here in KC).
A few weeks ago, I threw some stuff in a pot in an attempt to make BBQ chicken. It was AMAZING. This week, I tried to replicated my haphazard efforts and met with success. This is worth having to deal with raw meat germs in my kitchen.
serves 4 (or 2, with leftovers to spare)
1 cup warm water
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup BBQ sauce (we used Blazin' Hot)
1 lb pork loin or chicken breasts (thawed, not frozen)
Mix the water, sugar, vinegar, and sauce in a saucepan and add meat. Turn stove to high and poke holes in the meat with a fork on both sides. When mixture comes to a boil, flip meat, place lid on pan, and turn heat to low. Allow to simmer for 15-20 minutes, flipping meat every 5-10 minutes.
When meat is cooked through, shred with a fork and mix in another 1/4 to 1/2 cup BBQ sauce and serve warm.