Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it
Home arrow Forums arrow EggHead Forum
SPECIAL EVENTS    
*** NEW - YellaWood Backyard Bonanza! ***
YellaWood Backyard Bonanza
Big Green Egg Cookbook Now Available
BGE and Professional Bull Riders
Nascar Sprint Cup Series - PHOTO GALLERY
EGG Eggsperience
BGE Academy
EGGFEST CENTRAL    
Oklahoma Eggfest 2010 - Oklahoma City - April 16 & 17, 2010
Gulf Coast Eggfest - April 23-24, 2010
EggAnnapolis - Edgewater, Maryland - April 24, 2010
*** NEW! - Waldorf Eggfest - May 1, 2010 ***
Waldorf Eggfest - May 1, 2010
Smokin' Buddies Eggfest - Norfolk, Nebraska - May 1, 2010
Texas Eggfest 2010 - Austin, Texas - May 1, 2010
*** UPDATED! - Carolina Eggfest 2010 - May 8th 2010 ***
Carolina Eggfest 2010 - May 8th 2010
Mid EGG-lantic Eggfest
Smokin' in Seattle - June 5, 2010
Dickson's Eggfest Toronto - Toronto, ON - June 5, 2010
Peoria Eggfest - Peoria, Illinois - June 5, 2010
Green Eggs and Jam - Branson Missouri - June 11 & 12, 2010
KC Eggfest - Liberty Missouri - June 19, 2010
NewEGGlandfest III - June 26th 2010 - NH
Eggs by the Bay Eggfest - 5th Annual - June 26, 2010
Montana Eggfest - August 28, 2010
Ozark Mountain Eggfest - September 25, 2010
Egghead Forum
Re: How much chicken for Pulled Chicken? (4 adults, 1 child)

Platinum Egger

Posts: 10612
graphgraph
EggHead Forum | Forum Feedback | EGG Table Forum
forums | last25 | post reply | threaded view | flat view | help

Return to index

Posted by: fishlessman on 2007/08/15 13:21:22  

In Reply to: Re: How much chicken for Pulled Chicken? (4 adults, 1 child) posted by spbull472 on 2007/08/15 13:01:54

spbull472,
never made it, and dont remember seeing it here, ive seen it posted on the bbqforum. i would think 2 eight packs of thighs cooked about 250 for 1.5 to 2 hours on a raised grill direct would be plenty for leftovers. dont fill the lump much over the holes to maximize distance between the food and fire and dont worry about a drip pan as its not needed with this setup. thighs will get up to about 190 internal and the skin will start to crunch up, remove it and add after you pull/chop it and sauce for some crunch in the sandwich. up here a pulled bbq chicken is pressure cooked, pulled, served with mayo and lettice, much different than what ive seen posted.

Return to index

Click here to see the profile of this user    reply | quote
Thread map:
Post a reply to fishlessman in "EggHead Forum"
Name/Handle:
email*:
Subject:
topic icon:
no
boardcode:
 Color:  Size:   Close all tags
Message:

emoticons
B) ;) :) :laugh:
:ohmy: :x :mad: :blink:
:P :( :unsure: :rolleyes:
:woohoo: :lol: :silly: X)
:side: :whistle: :evil: :S
:blush: :cheer: :ermm: :huh:
Guests, please use the guest password found in the grapic below.
Members, please enter your username and password.
Username:  Use my handle.
Password:
Guest Password:Guest Password
 
* - your email address will only be available to registered users.