It didn't happen over night, but Rufus Teague's sauce has sure come a long way. From the ol' pot he used to stir it in, to winning competitions all over the place it has still stayed pretty much the same. If he was still around there's no doubt he'd be tellin' everybody within earshot of how he knew he had something with this recipe from day one. And remember,

"Good sauce makes bad barbecue good and good barbecue gooder."




Chicken ›  

Pulled Chicken BBQ Double Decker Tacos


For poaching the chicken:

2 whole large boneless skinless chicken breasts

5 peppercorns

 2 bay leaves

½ cup Rufus Teague Touch o' Heat BBQ Sauce

1 cup water

2 teaspoons salt

For assembling the tacos:

More Rufus Teague BBQ Sauce

Re-fried beans

 Your favorite shredded cheese

 Hard shell and soft shell tacos

 Pickled pepperoncinis 

 Red Cabbage



Combine water with BBQ sauce in a medium sized pot. Add bay leaves, salt and peppercorns. Turn the pot onto low and let the water come to a low simmer.

Add your chicken breast to the BBQ/water mixture. Cover with lid.

Allow the chicken to poach in the liquid for about 20 minutes, or until tender and cooked through.

Remove chicken from pot. Start to shred and add more bbq sauce to the chicken.

Once the chicken is shredded, start to assemble your double decker tacos.

First, start with your soft taco. Heat it up slightly, but keep it pliable.

Then, spread on your warmed refried beans and sprinkle some shredded cheese.

Then, center your hard shell taco in the middle of the soft taco. Bring up the sides of the soft taco.

Start filling the double decker taco with the chicken, more sauce, and your favorite toppings!