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To Sauce or not to Sauce

post #1 of 13
Thread Starter 

Do you BBQ sauce your chicken thighs, legs, quarters etc?  If so when do you sauce them after they are done or almost done?  I myself have been experimenting with saucing 30 minutes before done and a light layer of sauce after being done, it seems to be pretty good this way.  Although of course I leave some un-sauced since I love the taste of the rub also by itself.

post #2 of 13

Totally a matter of taste. As you pointed out, you like some with sauce and some without. I like to use sauce for dipping after they're done, but I like crispy skin.

post #3 of 13

I do dry and sauce.Have a few links in my signature if interested.

post #4 of 13

Saucing before they are done, lets the Sauce caramelize a bit and brings out additional flavors in the sauce and Chicken. For Crispier skin leave it off.  I'm a SAUCER at 155*F for Breasts and 165*F for Legs and Thighs and let them ride up 10* more...JJ

post #5 of 13
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Saucing before they are done, lets the Sauce caramelize a bit and brings out additional flavors in the sauce and Chicken. For Crispier skin leave it off.  I'm a SAUCER at 155*F for Breasts and 165*F for Legs and Thighs and let them ride up 10* more...JJ



I agree about the carmelization, I think it brought out great flavors.  

post #6 of 13

I usually serve my sauce on the side.... but thats just my prferance.

post #7 of 13

If I'm in the mood for sauce I heat it and brush it on after it's on the dinner plate. icon14.gif

post #8 of 13

I do both.It depends on what i wan't to eat at  the time.

post #9 of 13

I do both, just depends on what I'm in the mood for.

post #10 of 13

oops, double tap!

post #11 of 13

Sometimes we do, sometimes we don't.

 

I guess it depends on the mood were in.

post #12 of 13

I don`t do sauce soooooooo !

post #13 of 13
Quote:
Originally Posted by JIRodriguez View Post

I usually serve my sauce on the side.... but thats just my prferance.



 I do this also.

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