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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.


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Unread 10-12-2005, 11:04 AM   #1
Sawdustguy
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It's 11:00 and my mouth is beginning to water. A pulled chicken sandwich would go nice about now.
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Unread 10-12-2005, 11:10 AM   #2
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Quote:
Originally Posted by BBQchef33
BTW, love pulled chicken, well sauced, on a soft bun.....
This is how I do it at home. Beer Can Chicken, peel the skin and pull the meat. Awesome.
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Unread 10-12-2005, 11:10 AM   #3
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Headed out for my 5th cup of coffee now...
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I didn't hijack the thread. I just took it in a completely different direction.

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Unread 10-12-2005, 11:25 AM   #4
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Quote:
Originally Posted by jt
This is how I do it at home. Beer Can Chicken, peel the skin and pull the meat. Awesome.
I prefer a jamaican "jerk" style sauce, but that might be to spicy for a turn in box
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Unread 10-12-2005, 11:34 AM   #5
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I use Famous Daves Sweet and Zesty usually, but last one was Spicewines Hot and sweet..


I got some chicken leftover from the weekend.. I aint waitin for dinner, I'm making me one for lunch. !!!
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Unread 10-12-2005, 11:36 AM   #6
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Good split, I was hoping this would end up here, cuz I don't think we talked about this one in a while

JT, do you default to just adding BBQ sauce to your pull BCC's?

I have started to actually add spices to them after pulling, kinda the reverse order of how we normally rub, then cook.

Lots of experimenting lately when doing a Beer Bird
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Unread 10-12-2005, 11:37 AM   #7
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Quote:
Originally Posted by BBQchef33
I use Famous Daves Sweet and Zesty usually, but last one was Spicewines Hot and sweet..


I got some chicken leftover from the weekend.. I aint waitin for dinner, I'm making me one for lunch. !!!
Have you ever added jerk type spices, then served sauce on the side?
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Unread 10-12-2005, 11:38 AM   #8
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Quote:
Originally Posted by willkat98
I prefer a jamaican "jerk" style sauce, but that might be to spicy for a turn in box
Picked up a bottle of Jamaican Pineapple Salsa last week.

http://www.painisgood.com/pain.asp?sizzle=235 Brand is "Pain is good"

Gonna have to try it on pulled chicken.
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Unread 10-12-2005, 11:44 AM   #9
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I dont usually sauce a beer can chciken. There is so much juice when puling that i just add more dry rub and then put some sauce on the bun if I want. But the plain ole Roasted chickens that sometimes dry out a little, or have leftovers, I alwyas sauce up first.. or even just add chicken gravy and serve open faced.

Dont have any jerk spices.. but got a few jerk sauces i'll try it with.
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Unread 10-12-2005, 11:59 AM   #10
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Back when I was a sinner, I use to eat that tub o crap Lloyd's brand and thought it was good.

Thank god I got wood
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Unread 10-12-2005, 12:06 PM   #11
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Why are you torturing me this early in the AM. About to go to a staff meeting, and the only thing I am going to be thinking about is pulled chicken. thanks for helping me concentrate.

Can not wait for lunch.
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Unread 10-12-2005, 12:32 PM   #12
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At least your making it to your meeting. I cant get off the damn board. !!!
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Unread 10-12-2005, 12:43 PM   #13
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Quote:
Originally Posted by willkat98
Good split, I was hoping this would end up here, cuz I don't think we talked about this one in a while

JT, do you default to just adding BBQ sauce to your pull BCC's?

I have started to actually add spices to them after pulling, kinda the reverse order of how we normally rub, then cook.

Lots of experimenting lately when doing a Beer Bird
I've rubbed 'em a couple ways. Wife's favorite is actually my brisket rub and then we may or may not use a sauce on it. My favorite is to inject 'em with Tony C's Butter Jalapeno and then rub 'em with Tony C's.

I am absolutely starving now...
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I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 12 year old. Moink.

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Unread 10-12-2005, 06:18 PM   #14
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I sometimes fine chop the skin(off the breasts) and mix in with the pulled chicken.Kinda like bark off pork.When I pull chicken I always use whole chicken.Seems to be alot juicier.

A good americanized jerk sauce is KC Masterpiece.It did pretty well in competition for us a few years back.Then it just played out.But, its great on chicken.Not to good on other meat(IMHO).Not real spicy hot.Which is good.That way you can adjust the heat to your liking.

Willy T.
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Unread 10-13-2005, 05:11 PM   #15
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Quote:
Originally Posted by willkat98
Back when I was a sinner, I use to eat that tub o crap Lloyd's brand and thought it was good.
It's a good thing we found you when we did......or you found us.....or ya'll found me.....or we found each other.....it's late on a Thursday and I'm getting confused....time to go home.
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