K Kruger
TVWBB 1-Star Olympian
'Sugar filled' is putting it mildly.
If you have the time do batches. Makes for a smoother cook as you're not dealing with massive drippings. Jmo.
Chicken will cool fairly quickly placed on cake cooling racks over a sheetpan on the counter. Go an hour then place in the frisge (or in a cold cooler)--uncovered--till chilled; then pack for storage.
Got the oven?
If so, you can use it as you describe, with covered pans. Start the temp higher, like 300, till the sauce is quite warm and/or the chicken is above 130 internal. Then reduce the temp to 200 (or 180 if it will go that low). You want no more than a low simmer (180 tops in the liquid). You could get them up to speed and then move to the Nesco to hold, then starting the other pans in the oven.
Sweet Baby Ray's has always looked horrid to me--but I really dislike tyical commercial sauces. The bastardized version is probably much better but I share your concern about it being over-the-top on the vin front. Too, I'd rather see something thicker, to coat the chicken rather than braise it. You could do the FJB and go with the 12oz SBR, as noted, but cut the other ingredients back by, say, 2/3. (Skip the crushed red if you are looking not to have it too spicy.) Then adjust from there, if needed. (Of course, scale up the sauce so that you will have enough. My point in cutting the added ingredients is to make the sauce thicker. I don't know SBR. If you make the mix and it is thin simply simmer till thicker. If you want it thinner, add a little water instead of vin and adjust seasoning as necessary.) The lemon addition will help it work with the chicken.
If you have the time do batches. Makes for a smoother cook as you're not dealing with massive drippings. Jmo.
Chicken will cool fairly quickly placed on cake cooling racks over a sheetpan on the counter. Go an hour then place in the frisge (or in a cold cooler)--uncovered--till chilled; then pack for storage.
Got the oven?
If so, you can use it as you describe, with covered pans. Start the temp higher, like 300, till the sauce is quite warm and/or the chicken is above 130 internal. Then reduce the temp to 200 (or 180 if it will go that low). You want no more than a low simmer (180 tops in the liquid). You could get them up to speed and then move to the Nesco to hold, then starting the other pans in the oven.
Sweet Baby Ray's has always looked horrid to me--but I really dislike tyical commercial sauces. The bastardized version is probably much better but I share your concern about it being over-the-top on the vin front. Too, I'd rather see something thicker, to coat the chicken rather than braise it. You could do the FJB and go with the 12oz SBR, as noted, but cut the other ingredients back by, say, 2/3. (Skip the crushed red if you are looking not to have it too spicy.) Then adjust from there, if needed. (Of course, scale up the sauce so that you will have enough. My point in cutting the added ingredients is to make the sauce thicker. I don't know SBR. If you make the mix and it is thin simply simmer till thicker. If you want it thinner, add a little water instead of vin and adjust seasoning as necessary.) The lemon addition will help it work with the chicken.