Celebrate the tastes of Arkansas: McClards BBQ

When I first moved to Arkansas, I had no clue what I was in for. All I pretty much knew about Arkansas was that it was home of the Razorbacks, a rival of my alma mater. I’ve lived in this beautiful state for two years now, and I’m glad to say I’ve been pleasantly surprised.

There are plenty of things to do and see, all throughout this state, even things a foodie like myself would enjoy. Cupcakes that have been featured on Food Network? Arkansas has that! A restaurant owned by humble celebrities? Arkansas has that! A bbq restaurant that’s been around for almost a century? Yep, you guessed it! Arkansas has that, too. And let me tell you, friends…I love bbq. If you’re from the South and you don’t love bbq, I don’t trust your judgment, and we likely won’t be friends. Harsh, I know. But I’ve got principles.

McClard’s BAR-B-QUE has been around since 1928. This quaint Hot Springs establishment has been featured in books, magazines, and tv shows, all geared towards foodies. It’s pretty much a food lover’s paradise. So, what you ought to infer by now, is McClard’s is good stuff.

Thankfully, you can buy their bbq sauce in stores throughout the state and have yourself a mini-feast at home. I’ve put together a ridiculously easy pulled chicken recipe for you that’s made in the slow cooker. It’s a true “set it and forget it” recipe. The end result is fork tender chicken that falls off the bone, which makes a great pulled style sandwich. It’s so tender you could chop it up, if that’s your preferred style. I’ve always been a pulled chicken fan myself, so this is a win-win situation for me.

I like to eat my pulled chicken naked and drizzle extra sauce on top. If you want “all the things” then all you have to do is add the chicken, once pulled, back into the slow cooker and mix with the sauce. I’ve used a whole chicken, cut into pieces, because I love both white and dark meat. The recipe works with all white meat as well. Your choice.

I’m also a minimalist, so you won’t catch me adding coleslaw or chow-chow to my sandwich. Only bread and pickles, please. But again, do whatever you want. Either way you’re going to end up with a bbq sandwich that’s a little tangy, and a little spicy. A great balance for those of you who like all the spectrums.