Balsamic Barbecue Glaze

I've had a love affair with balsamic vinegar as long as I can remember. I decided to use the balsamic in lieu of another form of vinegar when making an easy barbecue sauce. By reducing the vinegar, the sauce is tangy, sweet and the perfect consistency.

1 c balsamic vinegar

3/4 c ketchup

1/3 c brown sugar

2 garlic cloves, minced

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

Combine all ingredients into a sauce pan and cook on medium heat, stirring occasionally. Allow sauce to reduce until it sticks to the back of a spoon, about 20 minutes. ***Cooks note: This recipe yields about 1/3rd less the amount of sauce then at the beginning of cooking.***

Pictured and enjoyed painted on chicken breasts cooked on the grill.

Shredded BBQ Chicken Sandwiches

My mother in law was over for a visit this weekend and since it was raining (for that my garden is ever thankful) we couldn't grill out as planned. I still wanted to serve something that reminds me of summer, so I did a really quick version of shredded BBQ sandwiches. I served these with some homemade coleslaw, sliced tomato's and ice cold lemonade.

1 c chicken stock

1 bottle Mexican beer

4 chicken breasts

2 tbsp olive oil

2 cloves garlic, chopped

1 medium onion, peeled and finely chopped

For the BBQ sauce:

2 tbsp Worcestershire sauce

1 tbsp Tabasco

2 tbsp grill seasoning

3 tbsp dark brown sugar

4 tbsp tomato paste

Bring water and stock to a simmer in a small to medium skillet and add the chicken breast meat. Gently poach the chicken 10 minutes or until cooked through.

In a hot pan, heat olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids.

Combine the next BBQ sauce ingredients in a medium bowl and reserve.

When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Remove chicken from pot, slice it, and using two forks shred to pieces. Add the shredded chicken to the onions and garlic and combine well. Add the BBQ sauce and simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you prefer.

Serve mounded on soft rolls.