Arkansas doesn’t necessarily favor one particular meat, sauce or style of BBQ over another, the state just plain LOVES to BBQ it all! While we adopt this type of all-inclusive attitude to barbecuing ourselves, we were on the hunt for something that was uniquely Arkansan while we were attending the Blues, Bikes & BBQ festival. The good news is, we didn’t find just one, but a whole list, courtesy of InArkansas.com is 16 foods that are uniquely Arkansas.
We’ve done it again and decided to take one of these staples and give it a little Cowboy twist. Here’s what we came up with.
Chocolate Gravy Two-Way
We like this recipe so much we decided to make it both an entrée and a dessert, because why not, right?
• 1 cup sugar
• 3 1/2 tablespoons cocoa powder
• 3 tablespoons self-rising flour
• 1 1/2 cups whole milk
• 1 tablespoon butter
• 1 can refrigerated biscuit dough
• Extra butter for biscuits
• Prepare grill with Cowboy Charcoal – ensure grill grates are clean, as the biscuits will easily absorb any leftover stuck foods.
• Mix the sugar, cocoa powder and flour together until smooth and well-combined.
• Stir in milk.
• Melt the butter in large sauté pan.
• Over medium heat, slowly add small batches of the flour mixture, making sure to stir continually until it thickens.
• When gravy is to desired thickness, remove from heat.
• Oil the grill grates and place biscuits on the grates until they become golden brown and puffy.
• Remove hot biscuits, plate and pour on chocolate gravy – serve and enjoy!
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small yellow onion, minced
• 1 ounce semisweet chocolate, chopped
• 1 1/2 cups ketchup
• 1/3 cup packed brown sugar
• 1/4 cup brewed coffee
• 2 tablespoons clover honey
• 2 tablespoons cider vinegar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoons Worcestershire sauce
• 2 teaspoons dry mustard
• 2 teaspoons chili powder
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne
• 3 pounds of boned chicken breast
• Melt butter in a medium size saucepan over medium heat.
• Add garlic and onion, cooking until soft (about 4 to 6 minutes)
• Add in chocolate, ketchup, sugar, coffee, honey, vinegar, cocoa, Worcestershire, mustard, chili powder, salt, pepper, coriander and cayenne.
• Stir occasionally over medium heat, until thickened (about 3 minutes)
• Remove from heat and pour into large, shallow glass dish
• Submerge chicken breasts in the sauce in glass dish, cover and refrigerate for at least 4 hours.
• Prepare grill with Cowboy Charcoal and remove chicken from marinade.
• Place chicken on hot grill and cooking until done (about 10 minutes on each side)
• Once cooked, removed from heat and place on serving dish. Serve and enjoy!
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