Pulled Chicken sammies?

Car Wash Mike · January 2010

I have never made one.

What part of the bird do you use?

Mike

mad max beyond eggdome · January 2010

all of it, mix it together. . ..

CBBQ · January 2010

Mike,
When I do pulled chicken for my business I use thighs and jumbo wings. For me breast tend to dry out pretty quick and they don't pull all that well because they're so lean.

Car Wash Mike · January 2010

I was thinking that, what about the drumsticks?

Mike

vidalia1 · January 2010

Thighs, thighs and thighs....

Car Wash Mike · January 2010

What do you know about poultry? :woohoo:
Thx Max.
Mike

Fidel · January 2010

Use the meat.

Car Wash Mike · January 2010

I wonder if anyone has ever turned in a little pulled chicken with whole thighs in comps?

Mike

Car Wash Mike · January 2010

You've got mail to.

Mike

CBBQ · January 2010

For me, I can't really tell the difference between thigh and drumstick meat. The thighs tend to stay juicier. When I'm doing a bunch of it I get more meat for my effort from the thighs. Not everybody likes dark meat so if I tell them there's "wing" meat they seem okay with it. I usually mix the two.

vidalia1 · January 2010

After watching the BBQ Pitmasters series I imagine just about everything has been turned in at one time or another. It really depends on what the judges are used to seeing.

On the American Royal show the team next to Myron turned in something other than thighs...I can't rememember what it was but they did real well...

mad max beyond eggdome · January 2010

big john (i forget his last name all of a sudden) that won grand champ in chesapeake va two years running, turns in pulled chicken all the time . . .he uses the entire bird too . . .. seen him do it . . he basically cooks beer can birds. ..

Firetruck · January 2010

Mike I love the combination of textures when using all the meat. I try to pull the white meat a little finer to mix well with the whole thing.

Kenny 13 · January 2010

My favorite way to make pulled chicken sammies, I like to smoke whole chickens. When they're done, I remove the skin and chop it up then throw it in a cast iron skillet with some chopped onions until that skin gets nice and crisp and the onions are caramelized. I shred the meat then add the skin & onions to the bowl with the meat. Add a little rub and enough sauce just to give everything a light coat and toss it all to mix. Makes great sandwiches!

Car Wash Mike · January 2010

Thanks, I am going to try it this weekend with a whole chicken and either leg quarters or thighs.

Mike

Car Wash Mike · January 2010

Sounds very good.
Mike

Car Wash Mike · January 2010

Then throw the dog a bone?

Mike

cookn biker · January 2010

Mike I usually load up the large with 4 to 5 birds and do up a big batch. Shred them all up. It's great for tacos, taco salad, fajitas, fajita quesadillas and so on.

FearlessGrill · January 2010

Mike,

I recently started making pulled chicken sandwiches, and they've become one of the faves around here. I use the whole bird seasoned with DP Shaking the Tree, and serve on homemade rolls with a lemon-based sauce.

Full details on our blog at http://www.fearlesskitchen.com/2010/01/recipe-pulled-bbq-chicken-with-lemon-sunshine-sauce-guest-post-from-fearless-grill.html

6a00e5502e1c018834012876bd4125970c-800wi

6a00e5502e1c018834012876bd4125970c-800wi

My sauce consists of:

Juice of 3 whole lemons (about 1/2 cup)
Zest of one lemon
1/4 cup olive oil
3 cloves garlic, crushed
1 tablespoon amber honey (regular would work, but wouldn't have as strong a flavor)
2 teaspoons onion powder
1/2 teaspoon cayenne pepper

Mix together once you put your chickies in the pot - er - Egg, to give the flavors a chance to blend.

Enjoy!

-John

Pulled Chicken sammies?

Comments

Categories