ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-12-2012, 03:59 PM   #1
Jbomb
On the road to being a farker
 
Join Date: 09-12-07
Location: Carbon Cliff, IL
Downloads: 0
Uploads: 0
Default Pulled Chicken Question

I have been making pulled chicken and we have a steam table (wich holds about 3 pounds) to keep it warm. Seems to be drying out on me after and hours or so. I was wondering should I put some kind of liquid in with the chicken to keep it moist? We basicly just pull the chicken season with rub and put a little sauce on it. Does anyone have any better ideas for me?
Jbomb is offline   Reply With Quote


Unread 11-12-2012, 04:03 PM   #2
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Yep, it'll dry out pretty quick. As a former cafeteria manager I recommend keeping some liquid in it. Thinned out sauce would work but would have to be added pretty often. Also, change out the pan every hour or so (more often if you want to keep it looking good) and make sure you turn the product over each time. Good luck.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 11-12-2012, 04:04 PM   #3
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Just as with pulled pork, it'll dry out for sure.

I use apple juice in the pulled pork pan. I'd think something like chicken broth would work well for you chicken.
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is online now   Reply With Quote


Unread 11-12-2012, 05:04 PM   #4
Jbomb
On the road to being a farker
 
Join Date: 09-12-07
Location: Carbon Cliff, IL
Downloads: 0
Uploads: 0
Default

Maybe thined out BBQ Sauce by adding apple juice?
Jbomb is offline   Reply With Quote


Unread 11-13-2012, 08:35 AM   #5
captndan
is One Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Downloads: 0
Uploads: 0
Default

Put a lid on it!
captndan is offline   Reply With Quote


Unread 11-13-2012, 08:37 AM   #6
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Just like any pulled meat, it will hold more moisture if you leave the pieces larger.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 11-13-2012, 11:12 AM   #7
Jbomb
On the road to being a farker
 
Join Date: 09-12-07
Location: Carbon Cliff, IL
Downloads: 0
Uploads: 0
Default

Thank you all for the help.
Jbomb is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:02 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts