Pulled Chicken. (Split from Comp.)

Sawdustguy · 10-12-2005, 10:04 AM

It's 11:00 and my mouth is beginning to water. A pulled chicken sandwich would go nice about now.

jt · 10-12-2005, 10:10 AM

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.

jt · 10-12-2005, 10:10 AM

Headed out for my 5th cup of coffee now...

willkat98 · 10-12-2005, 10:25 AM

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

BBQchef33 · 10-12-2005, 10:34 AM

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. !!!

willkat98 · 10-12-2005, 10:36 AM

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

willkat98 · 10-12-2005, 10:37 AM

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?

Kevin · 10-12-2005, 10:38 AM

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.

BBQchef33 · 10-12-2005, 10:44 AM

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.

willkat98 · 10-12-2005, 10:59 AM

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

icemn62 · 10-12-2005, 11:06 AM

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.

BBQchef33 · 10-12-2005, 11:32 AM

At least your making it to your meeting. I cant get off the damn board. !!!

jt · 10-12-2005, 11:43 AM

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...

dxesmkr · 10-12-2005, 05:18 PM

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.

rbinms33 · 10-13-2005, 04:11 PM

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.

10-12-2005, 10:04 AM	#1
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	It's 11:00 and my mouth is beginning to water. A pulled chicken sandwich would go nice about now. __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

10-12-2005, 10:10 AM	#3
jt Babbling Farker Join Date: 02-10-04 Location: BFE Downloads: 0 Uploads: 0	Headed out for my 5th cup of coffee now... __________________ 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 10 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E

10-12-2005, 10:34 AM	#5
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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. !!! __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-12-2005, 10:36 AM	#6
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	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 __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

10-12-2005, 10:44 AM	#9
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-12-2005, 10:59 AM	#10
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	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 __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

10-12-2005, 11:06 AM	#11
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA Downloads: 0 Uploads: 0	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. __________________ Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

10-12-2005, 11:32 AM	#12
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	At least your making it to your meeting. I cant get off the damn board. !!! __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-12-2005, 05:18 PM	#14
dxesmkr On the road to being a farker Join Date: 10-29-03 Location: Upstate SC Downloads: 0 Uploads: 0	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. __________________ Willy T's Dixie Smokers [url]www.willytsbbq.com[/url] Smoked Up & Sauced Carolina Style!!!! "Its better to give someone a hand than just a finger."

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