or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Pulled Chicken Finishing Sauce Reccomendation
New Posts  All Forums:Forum Nav:

Pulled Chicken Finishing Sauce Reccomendation

post #1 of 12
Thread Starter 


When doing pulled chicken do you add a finishing sauce?

 

I was thinking on trying SoFlaQuer's finishing sauce for pulled pork. Any other reccomendation?

post #2 of 12

Great thing about being the cook is that you can do anything you want!  The finishing sauce you are using is better then most any other I have found.  Don't forget you can always add a bit of this or that to make it your finishing sauce!

 

BTW,  I always add a bit of sauce to just about everything I cook.

 

Al

post #3 of 12

 

Here's how I like pulled chicken. Smoke at 225 until thigh or leg is 175. Take skin off, put aside. Pull meat from bones, just like PP. Fry some bacon in a pan until crispy. Put on paper towels, but leave bacon grease in pan. Take chicken skin, chop into small pieces & fry in bacon grease until crispy. Put on paper towel to dry. Chop bacon into small pieces and combine with skin. Toss all together with chicken. This way you get the smoky flavor of the skin & it's crispy. The chicken is very moist because it was smoked at a lower temp. I know it doesn't sound too healthy, just don't eat it every night.

 It will make your Cardiologist cringe, but it is to die for.

 

 

post #4 of 12

I have been messing around with a mustard vinegar sauce that works great on pulled chicken.

post #5 of 12
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

 

Here's how I like pulled chicken. Smoke at 225 until thigh or leg is 175. Take skin off, put aside. Pull meat from bones, just like PP. Fry some bacon in a pan until crispy. Put on paper towels, but leave bacon grease in pan. Take chicken skin, chop into small pieces & fry in bacon grease until crispy. Put on paper towel to dry. Chop bacon into small pieces and combine with skin. Toss all together with chicken. This way you get the smoky flavor of the skin & it's crispy. The chicken is very moist because it was smoked at a lower temp. I know it doesn't sound too healthy, just don't eat it every night.

 It will make your Cardiologist cringe, but it is to die for.

 

 

 

Al, if was just for me I would do it your way in a heartbeat, but I know that some of the people that will be there do not eat pork or any byproduct of pork. I was thinking I would remove the skin and dry it on the gasser to get it crispy, then crumble it and add it back in just before serving.

 

post #6 of 12
Quote:
Originally Posted by Tom C View Post



 

Al, if was just for me I would do it your way in a heartbeat, but I know that some of the people that will be there do not eat pork or any byproduct of pork. I was thinking I would remove the skin and dry it on the gasser to get it crispy, then crumble it and add it back in just before serving.

 



That sounds like a good idea Tom. I hate to throw the skin out because that's where all the flavor is.

 

post #7 of 12
Quote:
Originally Posted by SmokinAl View Post

 

I know it doesn't sound too healthy, just don't eat it every night.  It will make your Cardiologist cringe, but it is to die for.

 

 


LMAO!

 


 

Quote:
Originally Posted by Tom C View Post

 

Al, if was just for me I would do it your way in a heartbeat,

 

 

You guys are killing me!  Too many unintentional puns!  LOL

 

 

 

Seriously... Al, I like what you do with the skin.  In the past I just fried it up as cracklin's and snacked on it.  Next time I will do the bacon and skin thing.  thanks!

post #8 of 12

Tom...If your people like Pulled anything on the sweet side, my Foiling Juice is real good and the nice thing it uses Your Rub as an ingredient to make it your own.  I added instruction to make it Tangier if that's what you like...I use it on Ribs, PP, or Pull Chicken all the time with rave reviews...JJ

 

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

 

post #9 of 12

icon_cool.gif

I smoke a chicken because I like the taste of chicken not the sauce.

post #10 of 12
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

I smoke a chicken because I like the taste of chicken not the sauce.



That's what makes this hobby so interesting.

 

Everyone has a different idea of what tastes good.

 

Personally I like to try them all, then decide for myself.

 

post #11 of 12
post #12 of 12

I am in love with the Big Bob Gibsons White BBQ sauce. I put it on my chicken every time. I have a recipe for it but I have not tried to make it yet.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Pulled Chicken Finishing Sauce Reccomendation