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Post by Deleted on May 29, 2016 9:06:20 GMT -5
Making BBQ Pulled Chicken for today and Monday. I developed this myself and it is very easy.
4 chicken breasts no skin with or without the bone. I use without.
1 cup BBQ Sauce. I use Stubb's.
1/2 cup water.
Mix the BBQ Sauce with water. Place chicken in slow cooker. Pour sauce over top.
Cook 6 to 8 hours low.
The water will prevent the BBQ Sauce from getting to think. Check if you need to add more .
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Post by Clipper on May 29, 2016 11:04:19 GMT -5
It sounds delicious Alan. I will try it soon. I do pork butts in the slow cooker in a similar manner except I use orange juice to thin the thick BBQ sauce instead of the water. I absolutely love BBQ anything. I grill everything that I can possibly grill also, and slather everything on the grill with a something to bring that BBQ flavor, whether it be to brush it with a commercially bottled marinade or a sauce. I bought some Perdue chicken breasts the other day and they were much bigger than I am accustomed to seeing in the store. They are huge. Only time will tell if the size makes them tough or not. Three breasts weigh almost 2 lbs. I have not always been a great fan of chicken breast and normally bought thighs for grilling. Is it unusual to find breasts that large?
One advantage of doing your BBQ in the crock pot is that after about an hour, the entire house is going to be filled with the delightful aroma of BBQ. By the time the 6-8 hrs is complete, my tongue is dragging on the ground and I am salivating like a St Bernard. I don't know why I haven't tried chicken breast instead of pork by now. Thanks for the recipe.
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Post by clarencebunsen on May 29, 2016 17:25:23 GMT -5
Chicken grow pretty fast and anything which delays their processing will result in breasts which are larger than restaurants want and will be sold at bargain per pound prices. My son buys 3 or 4 truck loads of chicken per week. I've grown accustomed to calls from him saying to come to Casa and bring my checkbook. That means he has picked up something at a price he knows he can move. I think skinless boneless breasts need moisture perhaps wrap in bacon.
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Post by Clipper on May 29, 2016 21:31:48 GMT -5
I have a Cajun injector syringe. Maybe if I inject them with marinade or with chicken stock and let them set over night before I grill them they will be moist. Melted real butter and chicken stock is probably a formula worth experimenting with. If all goes well and the breasts come out moist and delicious, I might move on to try injecting some the Tony Chacheres' Cajun Butter marinade.
I always inject pork shoulders or butts with barbecue sauce when I make pulled pork or with chicken stock mixed with garlic powder, onion powder, and black pepper when want a simple pork roast for a Sunday dinner.
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Post by clarencebunsen on May 30, 2016 5:56:22 GMT -5
That's the reason I usually don't buy skinless, boneless breasts. I've tried splitting them then filling with cheese before wrapping with bacon and baking. If I'm just cooking for Barb and myself I prefer to get a 4 pack of skin on, bone in thighs; bake until done; then brush with butter and finish at 400 degrees to crisp the skin.
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Post by Deleted on May 30, 2016 8:28:21 GMT -5
The BBQ Pulled Chicken came out very good. It was very moist. I stopped the cooking at 7 hours. I like that better than pulled pork.
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Post by Clipper on May 30, 2016 8:36:56 GMT -5
I am a also fan of dark meat chicken as opposed to the breast meat. I bought the breasts because they were on sale and I thought that I would be able to counter the dryness by marinating them for a few hours.
Alan's recipe for pulled chicken BBQ will be the perfect way to use the breasts. I may put them in a ziploc and pound them lightly to bring the thickness to a uniform 1 inch thickness just to make sure they cook evenly.
Like you Clarence, I normally buy the thighs because they are much more flavorful and moist, and they are easy to eat because there is but the one bone.
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