which sauce might you pair with yardbird - Page 2

Bonewagon · 08-31-2013, 05:34 PM

I'll be the contrarian - I'd prefer Head Country over SBR, on the side.

The_Kapn · 08-31-2013, 05:49 PM

I am a huge YardBird fan.

I do think any sauce, used in "super moderation" will work fine.
Just a matter of your personal choice here

Good Eats any way ya wanna go.

TIM

Spartan_Jeff · 08-31-2013, 06:01 PM

As long as its got Yardbird on it, its gonna be good. I like a thin coat of Blues Hog on mine.

cbuck1 · 08-31-2013, 06:30 PM

I don't know anything about Yardbird, but I like to put a good poultry rub on skinless, boneless breasts (the wife's on a diet), then coat them in a glaze I make mostly with Dijon, honey, Worcestershire sauce a little soy sauce, a little adobo sauce from canned chipotles and spices of choice. Smoke over apple and hickory low and slow. It looks pretty ugly so you might want to finish it on a grill, but the flavors are great the glaze keeps them from drying out (I pull them at around 155). Juicy as all hell.

Q*bert · 08-31-2013, 06:46 PM

Quote:

Originally Posted by Bonewagon

I'll be the contrarian - I'd prefer Head Country over SBR, on the side.

Love Head Country on my ribs...Love Blues Hog on my chicken

Fwismoker · 08-31-2013, 06:59 PM

I can give you a recipe for a Alabama white sauce that is out of this world. It's great with baked potato as well.

floydo · 08-31-2013, 09:21 PM

Quote:

Originally Posted by cbuck1

I don't know anything about Yardbird, but I like to put a good poultry rub on skinless, boneless breasts (the wife's on a diet), then coat them in a glaze I make mostly with Dijon, honey, Worcestershire sauce a little soy sauce, a little adobo sauce from canned chipotles and spices of choice. Smoke over apple and hickory low and slow. It looks pretty ugly so you might want to finish it on a grill, but the flavors are great the glaze keeps them from drying out (I pull them at around 155). Juicy as all hell.

sounds good. thanks

here's a marinade for boneless breasts ( turkey and chicken ) :
oil
garlic
balsamic
lime

really love that on grilled turkey cutlet.

floydo · 08-31-2013, 09:26 PM

Quote:

Originally Posted by Fwismoker

I can give you a recipe for a Alabama white sauce that is out of this world. It's great with baked potato as well.

great

how do you use the white sauce ?

cbuck1 · 09-03-2013, 04:06 PM

Here's a mustard glaze I made last night and wrote it down. It was delish. I started by dry-brining the breasts, then hitting them with some of Meathead's Memphis Dust. After leaving them overnight, I coated with the following before smoking:

Craig's Mustard Glaze for Smoked Chicken

1 cup prepared mustard (I mixed Dijon, yellow and chipotle mustard)
2 Tbsp orange marmalade
2 Tbsp Worcestershire sauce
2 Tbsp honey
1 Tbsp Jack Daniels
1 Tbsp BBQ sauce
1 Tbsp kosher salt
1 Tbsp cider vinegar
1/2 Tbsp smoked paprika

big22 · 09-03-2013, 05:02 PM

the wife likes sbr mixed with sriracha to add some heat

Texas Turtle · 09-04-2013, 07:30 AM

Did ribs this weekend with Blues Hog for the first time, since it just showed up at our local emporium. Everybody loved it except for one person who thought it was a bit too sweet. I usually use SBR or KCM. Also tried HEB Texas style for the first tome this weekend and it is really good but it has a noticeable kick in the finish.

markrvp · 09-04-2013, 08:33 AM

I smoked up some chicken quarters last night rubbed with Yardbird. Once the internal temp hit 165-170 I basted the chicken with Head Country and left it in the non-direct heat section of the Kettle. After 10 minutes I basted them again and put them over the coals for 2-3 minutes each side. It was delicious.

08-31-2013, 05:34 PM	#16
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	I'll be the contrarian - I'd prefer Head Country over SBR, on the side. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

08-31-2013, 05:49 PM	#17
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	I am a huge YardBird fan. I do think any sauce, used in "super moderation" will work fine. Just a matter of your personal choice here Good Eats any way ya wanna go. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

08-31-2013, 06:30 PM	#19
cbuck1 Knows what a fatty is. Join Date: 08-19-09 Location: Sherman Oaks, CA	I don't know anything about Yardbird, but I like to put a good poultry rub on skinless, boneless breasts (the wife's on a diet), then coat them in a glaze I make mostly with Dijon, honey, Worcestershire sauce a little soy sauce, a little adobo sauce from canned chipotles and spices of choice. Smoke over apple and hickory low and slow. It looks pretty ugly so you might want to finish it on a grill, but the flavors are great the glaze keeps them from drying out (I pull them at around 155). Juicy as all hell. __________________ Craig Faustus Buck Author, Pitmaster, Homme Fatal

08-31-2013, 06:59 PM	#21
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	I can give you a recipe for a Alabama white sauce that is out of this world. It's great with baked potato as well. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

09-03-2013, 04:06 PM	#24
cbuck1 Knows what a fatty is. Join Date: 08-19-09 Location: Sherman Oaks, CA	Here's a mustard glaze I made last night and wrote it down. It was delish. I started by dry-brining the breasts, then hitting them with some of Meathead's Memphis Dust. After leaving them overnight, I coated with the following before smoking: Craig's Mustard Glaze for Smoked Chicken 1 cup prepared mustard (I mixed Dijon, yellow and chipotle mustard) 2 Tbsp orange marmalade 2 Tbsp Worcestershire sauce 2 Tbsp honey 1 Tbsp Jack Daniels 1 Tbsp BBQ sauce 1 Tbsp kosher salt 1 Tbsp cider vinegar 1/2 Tbsp smoked paprika __________________ Craig Faustus Buck Author, Pitmaster, Homme Fatal

08-31-2013, 06:01 PM	#18
Spartan_Jeff Got Wood. Join Date: 09-28-12 Location: Lansing, mi	As long as its got Yardbird on it, its gonna be good. I like a thin coat of Blues Hog on mine.

09-03-2013, 05:02 PM	#25
big22 Is lookin for wood to cook with. Join Date: 12-02-12 Location: corpus christi	the wife likes sbr mixed with sriracha to add some heat

09-04-2013, 07:30 AM	#26
Texas Turtle Take a breath! Join Date: 05-26-09 Location: Fulshear, Texas	Did ribs this weekend with Blues Hog for the first time, since it just showed up at our local emporium. Everybody loved it except for one person who thought it was a bit too sweet. I usually use SBR or KCM. Also tried HEB Texas style for the first tome this weekend and it is really good but it has a noticeable kick in the finish. __________________ BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.