Best Carolina Barbecue Chex Mix Recipes

CHEX® BARBECUE SNACK MIX

Steps:

• In large microwavable bowl, mix cereals, pretzels, crackers and peanuts.
• In medium bowl, mix remaining ingredients until well blended. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 7 minutes, stirring every 2 minutes. Spread on foil or paper towels to cool, about 15 minutes. Store in airtight container.

SMOKED CHEX MIX

Steps:

• Preheat the smoker. Preheat your smoker to 225 degrees F using your favorite hardwood. I like pecan, maple, cherry, or alder for this recipe.
• Mix the dry ingredients. Combine the cereal, nuts, pretzels, and bagel chips in a large aluminum pan. Stir gently to combine.
• Add butter, sauce, and seasoning. In a medium bowl, melt the butter and stir in the Worcestershire sauce and Sweet Rub seasoning. Pour over the cereal mix and toss gently to evenly distribute the butter mix.
• Smoke the Chex mix. Place the mix on the smoker grates, close the lid, and smoke for 1 hour, stirring every 15 minutes.
• Cool, serve, and serve. Allow the smoked Chex mix to cool before serving. Store in an airtight container.

CAROLINA-STYLE BARBECUE CHICKEN

Steps:

• Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
• Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
• Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
• Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

SPICY BBQ CHEX MIX RECIPE

Steps:

• Preheat the oven to 300° F. Line a large baking sheet with parchment paper or foil.
• Pour the pretzel twists into a large bowl. Use a potato masher or the bottom of a glass to slightly crush and break them.
• Add in the Chex cereal and peanuts, and toss to combine the three.
• Whisk together the barbecue sauce, apple cider vinegar, melted butter, teaspoon of garlic powder, onion powder, ½ teaspoon of salt, and the pepper in a separate, small bowl.
• Pour this over the pretzel-cereal mixture, and toss to coat everything thoroughly with the sauce.
• Spread the cereal mixture evenly onto the prepared baking sheet.
• Bake for 45 minutes, stirring the mixture every 10 minutes.
• Remove the sheet from the oven and allow the mix to cool to room temperature.
• Pour the snack mix into a serving bowl or resealable container. Add in the ½ teaspoon of chili powder, ½ teaspoon of garlic powder, and ½ teaspoon of salt.
• Stir the spices thoroughly into the mix.
• The mix can be served or stored in the resealable container for up to 5 days.

SMOKY CHEX MIX

Steps:

• In large microwavable bowl, mix cereals and pretzels.
• In 1-cup microwavable measuring cup, microwave butter uncovered on High 30 to 40 seconds or until melted. Stir in pepper seasoning and liquid smoke. Pour over cereal mixture; toss to evenly coat.
• Microwave uncovered on High 3 to 4 minutes, stirring every minute until cereal begins to lightly brown. Spread on waxed paper or foil to cool. Stir in almonds. Store in airtight container.

BARBECUE CHEX MIX

Steps:

• Stir together cereals, pretzels, crackers and peanuts in large microwavable bowl; set aside.
• Stir together remaining ingredients until blended.
• Pour over cereal mixture in bowl, stirring until evenly coated.
• Microwave uncovered on High 10 minutes, stirring every 3 minutes (time is approximate due to individual variances in microwaves).
• Spread on aluminum foil or paper towels to cool.
• Store in airtight container.

CAROLINA BBQ SAUCE

Steps:

• Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.

EASY NORTH CAROLINA BARBEQUE

Steps:

• Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
• To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
• Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.