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motoeric
10-22-2009, 11:54 AM
I know that this has been discussed before, but it seems that a recurring theme was that the mayo base at a hot competition was a recipe for disaster.

Has anyone thought of doing a smoked chicken salad for events that are held later (or earlier!) in the year when the weather is cooler or downright cold?

Has anyone had success with this? I like the 'thinking outside the box' aspect.

Eric

Divemaster
10-22-2009, 02:38 PM
I've never tried it... I guess I have a tough time dropping $200+ to take that kind of a chance....

smokincracker
10-22-2009, 06:32 PM
out of the box right into a rubber room

motoeric
10-22-2009, 06:36 PM
out of the box right into a rubber room

Shows what you know. Rubber is the texture of my brisket, not chicken.


Eric

smokincracker
10-22-2009, 06:39 PM
gonna miss u guys this year have fun