Zesty Ginger Beer BBQ Pulled Chicken Sandwiches Jennifer White Columbus, OH 2007 5th Place 1 rotisserie cooked chicken, skin removed, meat shredded 2 cups ginger beer 1 cup ketchup 1/2 cup hoisin sauce 1/4 cup fresh orange juice 2 tablespoons fresh lime juice 2 tablespoons dark brown sugar 2 tablespoons honey 2 tablespoons Worcestershire sauce 2 tablespoons apple cider vinegar 1/2 teaspoon Chinese 5 Spice 1 clove garlic, minced 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon pepper Sweet Potato Bacon Biscuits: recipe follows In medium saucepan, place ginger beer, ketchup, hoisin sauce, orange juice, lime juice, sugar, honey, Worcestershire sauce, vinegar, 5 spice powder, garlic, onion powder, salt and pepper. On low heat, simmer 15 minutes; add chicken and remove from heat. Keep warm. To serve, split each biscuit in half. Place 1/2 cup chicken on bottom half and top with remaining half. Makes 6 servings. Sweet Potato Bacon Biscuits: In small skillet over medium heat, place 1 tablespoon olive oil; 1/4 cup chopped yellow onion; and 1/4 teaspoon sugar. Lower heat and cook about 10 minutes, until onions are caramelized; cool completely and set aside. In food processor, add 2 cups flour, 2 tablespoons brown sugar; 3/4 teaspoon salt; 2-1/2 teaspoons baking powder; and 1/2 teaspoon baking soda. Pulse to combine; add 6 tablespoons unsalted butter and pulse until mealy. Remove mixture to large bowl; fold in 1/2 cup cooked, crisp bacon, chopped; and onions. In glass measuring cup, mix together 3/4 cup cold sweet potato puree and 1/3 cup buttermilk; stir into flour mixture. Form soft dough; place on floured surface and pat to 1-inch thickness. With 2-inch cookie cutter, cut biscuits. Arrange in buttered skillet and place in 425 F oven about 25 minutes.