Pulled Chicken Finishing Sauce Reccomendation

Discussion in 'Poultry' started by tom c, Oct 13, 2011.

  1. tom c

    tom c Smoking Fanatic

    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?
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    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
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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.
     
  4. solaryellow

    solaryellow Limited Mod Group Lead

    I have been messing around with a mustard vinegar sauce that works great on pulled chicken.
     
  5. tom c

    tom c Smoking Fanatic

    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.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    That sounds like a good idea Tom. I hate to throw the skin out because that's where all the flavor is.
     
  7. scooper

    scooper Smoking Fanatic

    LMAO!
    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!
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I smoke a chicken because I like the taste of chicken not the sauce.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    That's what makes this hobby so interesting.

    Everyone has a different idea of what tastes good.

    Personally I like to try them all, then decide for myself.
     
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

     
  12. rbranstner

    rbranstner Smoking Guru OTBS Member

    I am in love with the Big Bob Gibsons White BBQ sauce. I put it on my chicken every time. I have a recipe for it but I have not tried to make it yet.
     

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