Pig Honey Chicken

landarc · 03-16-2011, 03:11 PM

My experiment with making a Pig Honey sauce takes a turn towards Asian Street food flavor indoors.

Those who have followed my posts know that I use a fusion cuisine approach to BBQ and, in fact, all foods. This also extends to techniques and styles. Here is Pig Honey Chicken. An interesting thing happened on the way to making Pig Honey BBQ Sauce a reality, the formula was tasted and found to have an incredible balance of flavors and aromas, well beyond just being a way to make ribs shiny. I immediately thought of street vendor style chicken, grilled or roasted, to really set off the flavors even more. So I marinated the chicken with every intention of later grinding or chunking them and making them into yakitori over the kettle. But, deadlines and such being what they are, I ended up simply grilling them.

The chicken was marinated in Pig Honey Sauce, which, if you remember was to be a ribs specific sauce, for 48 hours. It was then boned and grilled on a very hot grill plate on the stove. This was to take just a few minutes on each side on a searing hot hunk of metal. The results above speak for themselves. In the image below, you can see whole thighs and skinless breasts. The breasts ended up as torikatsu (panko breaded fried chicken cutlets), which I don't think I posted about here, anyways...here it is plated

The beauty of using the grill pan was not only the nice marks, but, the chicken fat was allowed to drain away. I have found that a reversible skillet is an invaluable tool in the kitchen, it not only allows for chicken like this, but, when flipped to it's smooth size, I can use it as a low heat option for heating and warming sauces, toasting bread and distributing heat, essentially giving me three burners where my stove has only two. Back to the chicken, plated and sliced, not just another grilled thigh.

This really tasted great, it would, no doubt have been even better on the kettle with some real fire. Still, the Pig Honey was an excellent flavor and needed zero enhancement on the cooker.

Useless Blog post here since I almost verbatim copied it for this post.

Big George's BBQ · 03-16-2011, 03:15 PM

That looks awesome

Arlin_MacRae · 03-16-2011, 03:32 PM

I just ate lunch and that still makes me hungry!

BigButzBBQ · 03-16-2011, 03:37 PM

Fantastic looking chicken, Bob!

I'll take 2!

BBQ PD · 03-16-2011, 04:10 PM

Looks absolutely fantastic

.

Johnny_Crunch · 03-16-2011, 04:16 PM

Looks good from here!

big brother smoke · 03-16-2011, 04:20 PM

Outstanding looking chicken, Bob!

chambersuac · 03-16-2011, 04:20 PM

Looks great. I missed your previous threads, obviously. Would love to try that.

Oh, I've never BONED a chicken before...glad it worked out for ya

Blackened · 03-16-2011, 04:29 PM

Looks awesome!

Seymour Butts · 03-16-2011, 05:01 PM

Looks great!
What's this Pig Honey of which you speek?

Groundhog66 · 03-16-2011, 05:01 PM

Looks great

landarc · 03-16-2011, 05:08 PM

Quote:

Originally Posted by Seymour Butts

Looks great!
What's this Pig Honey of which you speek?

It is an experiment I just started, originally with the goal of making a sauce that would mimic the liquid that weeps from ribs and butts just before they are done. hence Pig Honey, since that liquid is often a little yellow and sweet. Here is the recipe, which actually works great on ribs and chicken. The idea was that it could be sprayed on when the ribs are just getting to the weep to enhance the shine and flavor.

Pig Honey Sauce
1 cup apple juice
1/4 cup Red Boat Fish Sauce
1/4 cup Braggs Amino Acids
1/8 cup Honey
1 Tablespoon turbinado sugar

Combine all ingredients and bring to just short of a boil, maintain heat until sugar is dissolved.

landarc · 03-16-2011, 05:09 PM

As you can see it does make ribs shiny, with a nice crisp bark and a complex sweet/savory/salty flavor.

Seymour Butts · 03-16-2011, 05:26 PM

Thanks for the recipe!
Can't wait to try it.

Phubar · 03-16-2011, 06:47 PM

Pink n Juicy looking Onii-Chan!

Phantastic experimenting!

03-16-2011, 03:11 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Pig Honey Chicken My experiment with making a Pig Honey sauce takes a turn towards Asian Street food flavor indoors. Those who have followed my posts know that I use a fusion cuisine approach to BBQ and, in fact, all foods. This also extends to techniques and styles. Here is Pig Honey Chicken. An interesting thing happened on the way to making Pig Honey BBQ Sauce a reality, the formula was tasted and found to have an incredible balance of flavors and aromas, well beyond just being a way to make ribs shiny. I immediately thought of street vendor style chicken, grilled or roasted, to really set off the flavors even more. So I marinated the chicken with every intention of later grinding or chunking them and making them into yakitori over the kettle. But, deadlines and such being what they are, I ended up simply grilling them. The chicken was marinated in Pig Honey Sauce, which, if you remember was to be a ribs specific sauce, for 48 hours. It was then boned and grilled on a very hot grill plate on the stove. This was to take just a few minutes on each side on a searing hot hunk of metal. The results above speak for themselves. In the image below, you can see whole thighs and skinless breasts. The breasts ended up as torikatsu (panko breaded fried chicken cutlets), which I don't think I posted about here, anyways...here it is plated The beauty of using the grill pan was not only the nice marks, but, the chicken fat was allowed to drain away. I have found that a reversible skillet is an invaluable tool in the kitchen, it not only allows for chicken like this, but, when flipped to it's smooth size, I can use it as a low heat option for heating and warming sauces, toasting bread and distributing heat, essentially giving me three burners where my stove has only two. Back to the chicken, plated and sliced, not just another grilled thigh. This really tasted great, it would, no doubt have been even better on the kettle with some real fire. Still, the Pig Honey was an excellent flavor and needed zero enhancement on the cooker. Useless Blog post here since I almost verbatim copied it for this post. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-16-2011, 03:32 PM	#3
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	I just ate lunch and that still makes me hungry! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

03-16-2011, 03:37 PM	#4
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	Fantastic looking chicken, Bob! I'll take 2! __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

03-16-2011, 04:10 PM	#5
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA	Looks absolutely fantastic . __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

03-16-2011, 04:16 PM	#6
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Looks good from here! __________________ J Crunch

03-16-2011, 03:15 PM	#2
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks awesome

03-16-2011, 04:20 PM	#7
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Outstanding looking chicken, Bob! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

03-16-2011, 04:20 PM	#8
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Looks great. I missed your previous threads, obviously. Would love to try that. Oh, I've never BONED a chicken before...glad it worked out for ya __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

03-16-2011, 04:29 PM	#9
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Paradise, CA Name/Nickname : Chris	Looks awesome!

03-16-2011, 05:01 PM	#10
Seymour Butts Knows what a fatty is. Join Date: 07-25-09 Location: Seymour,TN	Looks great! What's this Pig Honey of which you speek?

03-16-2011, 05:01 PM	#11
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Looks great __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

03-16-2011, 05:09 PM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	As you can see it does make ribs shiny, with a nice crisp bark and a complex sweet/savory/salty flavor. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-16-2011, 05:26 PM	#14
Seymour Butts Knows what a fatty is. Join Date: 07-25-09 Location: Seymour,TN	Thanks for the recipe! Can't wait to try it.

03-16-2011, 06:47 PM	#15
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Pink n Juicy looking Onii-Chan! Phantastic experimenting! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

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