Beef Ribs, Wings and Pulled chicken

Jason TQ

Jason TQ

somebody shut me the fark up.

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Got some beef ribs from RD to roll today. Not as thick as I wanted but they will work. Also got wings for dinner and will cook some thighs for pulled chicken for a friends party in a few weeks.

Ribs on. Also snagged a case of beer for later......or sooner.....
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I am a definitely a fan of boneless skinless thighs in the pan thanks to you Jason.:grin:
 
ulc said:
What's the reason for using the pan for thighs?
Click to expand...

Keeps it all together for ease of movement, but for me it gives the right amount of smoke, lets you keep the juice to mix back in and then at the end make pulling it all together easy. Love it for pulled chicken.

Here is 80lbs of boneless skinless thighs. Moving all that around individually and keeping it moist would be a challenge :mrgreen:
jMRcEg5l.png
 
Jason TQ said:
Keeps it all together for ease of movement, but for me it gives the right amount of smoke, lets you keep the juice to mix back in and then at the end make pulling it all together easy. Love it for pulled chicken.

Here is 80lbs of boneless skinless thighs. Moving all that around individually and keeping it moist would be a challenge :mrgreen:
jMRcEg5l.png
Click to expand...

Hmm. I don't think I had pulled chicken before. I'm going to have to try the pan method for the boneless and skinless thighs. Thanks for the tip!
 
Great cook and pics!

Boy is Tenacious! :thumb:
 
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