Gotta say, I always get hungry after seeing your BBQ posts. Last weekend I did BBQ Pulled Chicken that turned out great. Pressure cooked the thighs in Italian Dressing with a bit of low sugar BBQ sauce. Then drained it, added more BBQ sauce and slow cooked it for about 45 minutes. Tasty with homemade coleslaw and homemade naturally fermented dill pickles (just started making fermented pickles and sauerkraut about a month ago).
Oh yeah. Looks like a tasty omelet. Great use of leftovers.
Thank you very much @Cary1. Did turn out pretty tender.
BUT, as they say, leftovers never last forever …
Happy 4th out to you guys. The wife prefers are more “done”, dryer chicken, as opposed to a low and slow, juicy and tender chicken, so I batched her up some char’d breasts on the grill at the same time.
They were marinated overnight, some I’ll say were a little more caramelized. But still very nice.