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Pulled Chicken Sliders

Grub BloggerGrub Blogger Posts: 48
edited 4:00PM in EggHead Forum
Went to the Rangers-Yankees game and had a mini-tailgate before, serving up some pulled chicken sliders I made in the morning back at the house. So easy and so good.

About 6 pounds of chicken quarters, without the rib section which just gets in the way. Salt and pepper, indirect between 320* and 340* for about an hour and fifteen minutes. Let them cool down, pulled off the skins and chopped up the crispiest parts, pulled the chicken and then gave it all a rough chop. Into a pot at low heat with like a quarter cup of my homemade bbq sauce, a couple of tablespoons of apple juice and apple cider vinegar. Served on mini slider buns at the ballpark. Made a few friends.

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  • Did you add wood chunks to the lump? The chicken has great color and the pulled meat looks great.
  • Oh, yeah! Forgot to mention that I soaked apple wood and hickory (60/40) and put on top of the hot coals. Key element. Thanks for keeping me honest!
  • GrumpaGrumpa Posts: 861
    Sliders look fantastic! Care to share any info on your sauce? It looks so rich and flavorful.
  • BBQ Sauce:

    saute diced medium onion in vegetable oil for about five minutes, to soften.

    Add a couple of tablespoons of chili powder, couple of tablespoons of paprika, salt and black pepper, a little garlic powder, touch of cayenne. Saute for 30 seconds to bloom dry spices.

    Add two tablespoons of cane syrup or molasses, one 28 oz can of whole tomatoes, 1 8 oz can of regular tomato sauce, 1/2 cup apple juice, 2 tablespoons cider vinegar.

    Let it simmer for 2 or 2.5 hours, stirring occasionally. Blend in blender or with immersion blender (much easier). Thin with juice, if needed.

    I then pass Louisiana hot sauce, in case people like a touch of heat.
  • GrumpaGrumpa Posts: 861
    Thanks for taking the time to share. I will give it a try as well as the pulled chicken, looks like a winner.
  • Forgot that I used a tablespoon of brown sugar in BBQ sauce, also.
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