Pulled Chicken Barbeque on Beer Bread with Pickled Cucumbers

By Valarie

Ingredients

• Beer Bread
• Makes 4 Servings
• Hands-On Time: 10 Minutes
• Total Preparation Time: 30 to 35 Minutes
• 8 T (1 stick) unsalted butter
• 3 c unbleached all-purpose flour
• 3 T sugar
• 1 T baking powder
• 1 tsp table salt
• One 12-ounce bottle good-quality beer
• Basic Barbeque Sauce
• Makes 2 Cups
• Hands-On Time: 7 Minutes
• Total Preparation Time: 27 Minutes
• 1 T vegetable oil
• 1 garlic clove
• 2 c ketchup
• 1/4 c cider vinegar
• 1/4 c Worcestershire sauce
• 2 T packed dark brown sugar
• 1 T Creole seasoning (recipe below) or use store-bought seasoning
• 2 t dry mustard
• Kosher salt and freshly black pepper
• Dill Pickle Cucumber Slices
• Makes 1 1/3 cups
• Hands-On Time: 10 Minutes
• Total Preparation Time: 10 Minutes
• One 5 to 6-inch piece of seedless(English) cucumber
• 2 T fresh dill leaves or 1 t dried
• 2 T cider vinegar
• 1 1/2 t sugar
• 1/2 t kosher salt
• 1/8 t freshly ground black pepper
• Creole Seasoning
• Makes about 1/2 cup
• 1 tablespoon plus 1 teaspoon hot paprika
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme

Details

Servings 4
Adapted from saramoulton.com

Preparation

Step 1

Makes 4 Servings

Directions

1. Prepare the Beer Bread, Basic Barbeque Sauce and Dill Pickle Cucumber Slices, if using, or bring the prepared sauce to a boil in a medium saucepan and warm the store-bought buns.

2. Add the chicken to the sauce and heat until hot.

3. Cut the Beer Bread, if using into 8 slices (about 4 by 3 inches each). Place pieces of bread on each of 4 serving plates and divide the chicken mixture among them. Top the chicken with the pickled

Makes 4 Servings

1. Place an oven rack in the upper third of the oven and preheat the oven to 350°F. Place the butter in a 13x9x2-inch baking dish or pan and set it in the oven while the oven is preheating.

2. Stir together the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beer until it is just incorporated. (The dough will be sticky and heavy.)

3. Pour 6 tablespoons melted butter out of the pan into a cup; tilt the pan to coat the bottom and sides with the remaining butter. Spoon the bread dough into the pan and spread evenly; drizzle the 6 tablespoons melted butter over the top. Bake for 20 to 25 minutes, or until the bumpy top is golden brown.

4. Remove the bread from the oven to a cooling rack; cut the bread into rectangles and serve warm

Basic Barbeque Sauce
Makes 2 Cups

1. Heat the vegetable oil in a medium saucepan over medium heat until hot; reduce the heat to low and press the garlic (about 1 teaspoon) into the oil. Sauté it for about 1 minute or until it just begins to turn golden.

2. Add the ketchup, vinegar, Worcestershire sauce, brown sugar, Creole seasoning, and mustard. Bring the mixture to a boil over medium heat; reduce the heat to low and simmer the sauce, partially covered to reduce spattering, for 20 minutes, stirring occasionally.

3. Add salt and pepper to taste. Use as directed in a recipe or transfer to a nonreactive jar or bowl, cover, and refrigerate until you are ready to use it.

Dill Pickle Cucumber Slices

Makes 1 1/3 cups

Thinly slice enough of the cucumber to make 1 1/3 cups. Finely chop the dill (about 1 tablespoon). Combine the cucumber with the vinegar, dill, sugar, salt, and pepper in a small nonreactive bowl. Set it aside at room temperature and use within an hour, or cover and refrigerate for later use.

Creole Seasoning

Makes about ½ cup

Combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme in a small bowl. Transfer to a tight jar or tin and use as directed in a recipe.