What is the best way to reduce heat (spicyness) BBQ?
I just made a huge crockpot full of barbecue sauce with chicken. I followed a new recipe I found and added more hot peppers (jalepeno peppers and hot), since I do like spicy foods, but it turned out so hot (spicy, not temperature) for us to eat – and we have lots of leftovers? Does anyone have suggestions on what I can add to it to make it more far-eat?
I heard the addition of vinegar (not too) assistance. Otherwise, try deleting the barbecue sauce off the chicken and replace it with barbecue sauce without spices.
Let’s Get Cookin’: Tender BBQ Chicken in a Crockpot
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