As the weather continues its warming trend, it’s time to get outside and soak up the sunshine.
Whether taking advantage of sunny skies at a local festival or hanging out in the backyard, nothing says summer like barbecue, considered by some to be America’s national cuisine.
This summer, KC Masterpiece will be serving charcoal-grilled cuisine at fairs and festivals across the nation with its first-ever food truck, the BBQ Pit Wagon. Kansas City will be the first community to welcome the wagon. That’s because the sauce is celebrating its roots–it won a blue ribbon at the first-ever American Royal Barbecue Competition more than 30 years ago in the Midwestern ‘cuing capital. In addition to fairs and festivals, the BBQ Pit Wagon will serve free barbecue to those that serve us at select U.S. military bases in partnership with national charity, BBQ For Our Troops.
“Great barbecue with family and friends is something the troops miss overseas,” said Del King, founder of BBQ For Our Troops. “Our pitmasters honor those who protect our freedoms and their loved ones with the hospitality of the uniquely American meal of barbecue.”
Can’t make it to one of the BBQ Pit Wagon stops? Try this recipe for Grilled Buffalo Chicken Sandwiches with Blue Cheese Coleslaw from the new mobile kitchen to make sure your backyard barbecue is the hottest on the block.
For more recipes visit www.Grilling.com, and be sure to track the BBQ Pit Wagon by following @TweetKCM on Twitter.
Grilled Buffalo Chicken Sandwiches with Blue Cheese Coleslaw
Makes: 8 servings, prep time: 2 hours, cook time: 15 minutes
8 boneless, skinless chicken thighs
1 bottle–KC Masterpiece Buffalo Marinade
Blue Cheese Coleslaw
1–bagpre-shredded coleslaw with carrots
1–cup crumbled blue cheese
1–16-ounce bottle of ranch dressing
Trim all fat from chicken thighs. Then, lightly pound thighs with a meat mallet until they are an even thickness, approximately 1/4 of an inch.
Place thighs into a re-sealable food storage bag and pour in marinade until it coats thighs. Marinate in refrigerator for a minimum of 1.5 hours.
While chicken is marinating, prepare blue cheese coleslaw. Start by combining one cup of blue cheese with a bottle of ranch dressing. Then, add mixture to prepared coleslaw mix until dressing coats vegetables. Set aside and chill until needed.
Build a charcoal fire for indirect grilling, by situating coals on only one side of grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
When charcoal grill reaches between 450 and 500 degrees F, take chicken thighs and grill directly over coals for 30 to 45 seconds on each side to sear. Once both sides are seared, move thighs to the void side of the grill. Place lid on grill and cook thighs indirectly for 10 minutes, or until thighs reach an internal temperature of 160 degrees F. Then remove from grill.
Assemble sandwiches on sub rolls, topping grilled chicken with blue cheese coleslaw.