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Old 08-18-2010, 04:48 PM   #1
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Thumbs up Pickled Pig Style Chicken Pron
The chicken turned out fantastic. Had a little trouble getting up to 300 degrees fast enough. Pics of it coming of the grill, dipped in sauce, the table, a plate, and a clean bite. It was well worth all the prep. Looking forward to doing it again.
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Last edited by campdude; 10-17-2010 at 01:36 PM..
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Old 08-18-2010, 05:02 PM   #2
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looks good
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Old 08-18-2010, 05:06 PM   #3
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Looks good. IS this the recipe that sat in a vinegar mayo solution for a couple of days?
I may have ya confused with another poster. Sorry If I do.
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Old 08-18-2010, 05:09 PM   #4
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Is there more back story? looks great, but would love more info
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Old 08-18-2010, 05:21 PM   #5
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Quote:
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Looks good. IS this the recipe that sat in a vinegar mayo solution for a couple of days?
I may have ya confused with another poster. Sorry If I do.
Not me.
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Old 08-18-2010, 05:22 PM   #6
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looks awesome! Wish I got a plate.
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Old 08-18-2010, 05:23 PM   #7
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Quote:
Originally Posted by Wyobulldog View Post
Is there more back story? looks great, but would love more info
Check out "1st time trying comp style chicken" thread for earliar pic/story.
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Old 08-18-2010, 05:25 PM   #8
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what is in the middle of the plate?
It all looks good to me!
Did you remove the bone from the thigh?
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Old 08-18-2010, 05:27 PM   #9
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Looks good, congrats!
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Old 08-18-2010, 05:29 PM   #10
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Great looking grub!
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Old 08-18-2010, 05:30 PM   #11
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Jalepeano rolls? Nice.
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Old 08-18-2010, 05:31 PM   #12
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Quote:
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what is in the middle of the plate?
It all looks good to me!
Did you remove the bone from the thigh?
That's a piece of jalpeno bread that my wife picked up at the bakery.
Yes I deboned and trimmed, scraped the skin, put back together, and cooked.
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Old 08-18-2010, 05:32 PM   #13
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Looks like some good chicken!
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Old 08-19-2010, 10:38 AM   #14
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Really nice looking chicken!!!
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Old 08-19-2010, 10:58 AM   #15
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hi i've been using this method too! i pack each thigh in a mini loaf pan to keep uniform shape during the braising process. also, use an ice cream scooper with a flat edge to scrape the fat rather than a razor.
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