- Joined
- Sep 14, 2005
- Location
- Vernon, Connecticut
It's 11:00 and my mouth is beginning to water. A pulled chicken sandwich would go nice about now.
This is how I do it at home. Beer Can Chicken, peel the skin and pull the meat. Awesome.BBQchef33 said:BTW, love pulled chicken, well sauced, on a soft bun.....
jt said:This is how I do it at home. Beer Can Chicken, peel the skin and pull the meat. Awesome.
BBQchef33 said: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 said:I prefer a jamaican "jerk" style sauce, but that might be to spicy for a turn in box
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.willkat98 said: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 said:Back when I was a sinner, I use to eat that tub o crap Lloyd's brand and thought it was good.