Pulled Chicken with cracklins on the new Performer

[Ashley Coalburn]

This is delicious, and is really simple. It's a fast smoke, almost more an indirect cook. Removed the skin and reserved. Seasoned with McCormick's Smoked Applewood seasoning.

I set up a single basket with apple chips (didn't have any chunks) spread out over the basket. Lit one end with 8 briqs. Set up  for 325 or so and smoked for 2-1/2 to 3 hours.

I filled the empty space on the grill with skin. Used the same seasoning, both sides.

Shred and serve like pulled pork, on a bun with some slaw and your choice of sauce drizzled over the top. Crush up the skins and sprinkle on before the top bun.



Think of them as chicken bacon bits, nice and crispy



Charred Corn on the Jumbo Joe

[bbqking01]

Oh my, that looks really good!


Sent from my iPhone using Weber Kettle Club