pulled chicken

Discussion in 'Poultry' started by johnnyreb, Dec 25, 2005.

  1. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    pulled chicken smoked for 3 1/2 hours with oak, put my sc style mustard based sauce on it and made sammiches mmmmmm good!!!

    the ham went untouched heh :twisted:

    its my new favorite
     
  2. cheech

    cheech Master of the Pit OTBS Member

    Wow does that ever look good.

    Have you tried this with a finishing sauce yet?
     
  3. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    i used a mustard based sauce on it

    South Carolina style sauce

    1 cup mustard
    3/4 cup sugar
    3/4 cup brown sugar
    1 cup white vinegar
    2 tblspn chili powder
    1 tblspn garlic powder
    2 teaspn black pepper
    5 drops tabasco sauce
    2 tblspn worcestire sauce
    kosher salt to taste

    Bring to a slow boil then let simmer for ½ hour
     
  4. cheech

    cheech Master of the Pit OTBS Member

    Crazyhorse,

    SoFlaQuer posted a recipe for some finishing sauce I believe in the pork section that is simple and is to die for. If you make pulled chicken/pork often try this out it is excellent!
     
  5. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    yea i saw that...still trying to get him off his rub recipe's :roll:

    i like mustard based on my pork and chicken, im not a big fan of the vinegar based

    but.... if i am grilling chicken i will use a vinegar mop/baste
    and put ketchup based sauce on to finish it off :D
     
  6. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    I like the mustard based sauces as well. Man oh man, crazyhorse...that meat looks good! And I like the idea of pulled chicken sandwiches. I think I am going to try that this weekend for Father's Day, along with the leg quarters and breasts. I got about 20-30 people coming over this Saturday!
     
  7. jaynik

    jaynik Smoking Fanatic

    I know what I'm making for dinner tomorrow.. I took out some boneless skinless breasts for dinner tomorrow and will try that sauce you list here. Pulled chicken sounds great!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!
     
  8. jaynik

    jaynik Smoking Fanatic

    Ok, now feeling a little inspired. I'm going to use a bourbon marinade, and smoke the breasts... can't wait to eat now...

    Bourbon Marinade (so good on beef!)
    1- 5oz bottle soy sauce
    1/4 cup brown sugar---packed
    1 Tbsp lemon juice
    1/4 cup bourbon
    1 tsp worcestershire sauce
    1-1/2 cup water
     
  9. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Hey Jay,

    I have a sauce a lot like that.

    I drink the 1/4 cup bourbon, throw the water over my left shoulder and then marinade the meat in the soy, brown sugar, lemon juice and worcestershire sauce :shock: ! Is that how you do it in MD? :?:
     
  10. jaynik

    jaynik Smoking Fanatic

    :) Actually, in MD, we put the bourbon and everything in the marinade, down a beer while the marinade works its magic, then for the water pan in the smoker, drink a beer and pour some more water in the pan. ;-) To make sure things are going well, we also drink a beer every few minutes or so to keep the proper perspective.
     
  11. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    that's a lot like we do it in Louisiana. I would give you a smiley face here, but since I started using imageshack to post pictures I can't use the emoticans. Thats why I do :D.

    I got my smiley faces back 8) HOORAY!!!
     
  12. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    Oh man, that bourbon marinade recipe looks awesome. I have some leftover chicken that I did yesterday - pulled chicken sandwiches for lunch today!
     
  13. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    i love dem chicken sammiches :lol: :lol:
     
  14. jaynik

    jaynik Smoking Fanatic

    My wife didn't think she'd like the mustard sauce, so went primarily with the bourbon sauce, but used some mustard on the side. She loved it!!! Crazyhorse's mustard sauce was a winner! The chicken itself turned out decent. Boneless breasts didn't get too tender, so had to pull more than like with a shoulder. It was great stuff though. That hickory smelled so good and now my house smells good. :) Thanks!
     
  15. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    try leg quarters or thighs
     
  16. jaynik

    jaynik Smoking Fanatic

    Thanks. I figured that'd be a more tender meat... it's all good anyway!
     
  17. roksmith

    roksmith Meat Mopper OTBS Member

    Crazyhorse,

    If that mustard sauce is a bit too vinegary..try substituting apple cider vinegar for the white vinegar...then adding a couple tablespoons of butter right at the end of the simmer time...it mellows out the sauce..

    I've changed the mind of many Northern Folk with my Georgia/Carolina Mustard sauce....nothing better on chicken or pork.

    Jaynik,

    3 ways to make the chicken breast more juicy...Brine, Brine, Brine

    -Rock-
     
  18. jaynik

    jaynik Smoking Fanatic

    thanks for the brine tip. I'll give that a shot.
     
  19. reflect

    reflect Meat Mopper OTBS Member

    Jaynik,

    You know, I felt the same way. I then made some for my daughter. When I started the cook process of the sauce I smelled the aroma. Now I use it quite heavily.

    Take care,

    Brian
     

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