It may have been 20 something degrees outside with the wind chill factor in DC, but that didn't stop me. I got home from work on Friday and needed some stress relief. The wife was napping upstairs so I was all alone. Now this sounds like the start of a after school special, "A man all alone, left to his own devices.", but when you have a BGE a lot of good can come from it.
So I decided to try out a new cook. I had picked up some chicken thighs and had some dough balls in the fridge. So I started thinking to myself, "Hmmm, pizza? Nah, been there done that. Grilled chicken thighs? Nah, too boring.", and after a while of this I settled on some pulled chicken sandwiches and BGE baked buns. I called them pulled Pollo sandwiches cause I seasoned them with some Latin flavors.
On to the cook.
Here are my chicken thighs all dressed for the party. I used Adobo seasoning and Tsunami spin both under and over the skin.
Here are my my homemade bun proofing away just ready to kiss the grill. I brushed an egg wash on them and then sprinkled some toasted sesame seeds for crunch.
Chicken thighs skin side down indirect for 30 minutes at 400-450 degrees over Cowboy lump and hickory chunks.
Skin side up for another 30 until they reached 170 internal. Afterward they went into a pan cover with tinfoil to steam themselves to 180.
After the chicken was done, I threw on the baking stone and waited for it to come to temp. Then on went the buns. Indirect 450 degrees for 20 minutes.
Chicken ready to be pulled.
Wife finally woke up when I was about ready to eat. Wouldn't we all like to wake up to fresh baked bread and pulled chicken goodness.
All the good stuff with none of the bad (Fat or Skin) placed back into the juices from the steaming pan. Time to eat!
Mission accomplished, nothing says love like a sandwich made completely from scratch. Some slices of velvetta cheese and of course some Sweet Baby Rays and Siracha sauce for dipping. It taste like honey sir.
One for the books and a heck of a cool way to make simple chicken fun to eat. Sandwiches came out perfectly and I'd be lying if I didn't admit to thinking about opening up a pulled chicken food truck after this cook.
The masses deserve a good meal!