Pulled Chicken Finishing Sauce Reccomendation

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tom c

Smoking Fanatic
Original poster
Aug 26, 2011
450
16
Orlando, FL
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?
 
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
 
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.
 
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.
 
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.
 
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!
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!
 
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
 
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I smoke a chicken because I like the taste of chicken not the sauce.
 
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