Practice, Practice, Practice

by zydecopaws on January 21, 2012

The only way I’ll ever to get to Carnegie Hall is to buy a ticket, but that doesn’t mean practice is a waste of time. The Battle Ground Fire Department agrees with this philosophy and demonstrated how not to stage a BBQ today.

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They certainly know how to attract a crowd to their events; this one was a controlled fire on an old school building that should have been razed years ago. I’m assuming all went well, and I’m very grateful I don’t live across the street from the school.

As for me, I continued my practice of using my family as guinea pigs and tried out four new flavor combinations on chicken strips rather than experimenting on my friends at an upcoming Super Bowl party. Today’s experiments were brought to you by the following products.

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Standard disclaimer applies today for all you FCC types out there with nothing better to do. I purchased most of these myself, make no money whatsoever recommending them, and those I didn’t buy have all been mentioned before as having been provided to me for unbiased review purposes. For those of you that remember the powdered BBQ sauce review, you’ll know I am not swayed by the reception of free stuff…

All of today’s experiments went on boneless, skinless chicken breasts that were cut into strips right before application of rub spices. All strips were liberally dusted with rub, placed on the BS Keg for 5 minutes over a 350°F indirect fire, turned and let cook for another 3 minutes, at which time 3 of the batches were sauced, and all were then cooked for another 2 minutes.

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At the top right (2:00 for you analog clock types) we had The Rub Company Original flavor combined with Frank’s Red Hot Buffalo Wing Sauce. The sauce was mixed with a bit of melted butter to assist in adhesion as it is fairly thin coming out of the bottle. Besides, the instructions for wings say to do this, and who am I to not follow instructions? Oh, wait…

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At the bottom right (5:00 on the grill) was the Big Butz entry; Chicken Dust with some more of the special recipe Asian Twang sauce. No butter was mixed with this, as the Asian Twang sauce is a much thicker consistency.

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On the bottom left (7:00 for anyone who still cares) was Big Dick’s Dry Rub mixed with Cholula Chili Garlic sauce. And butter. The Cholula sauce is about the same consistency as the Frank’s Red Hot, and if it is good enough for Buffalo wings, it ought to be good enough for, well, Cholula wings…

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Last but not least I finally got around to using the BBQ Curry rub from Pirate Jonny’s (top left, 10:00, but you probably already figured that out). These nice folks have been patiently waiting for me to get around to using this, and now I can happily say that I did. I couldn’t figure out what sort of sauce to pair it with (other than peanut), so we let it stand on its own.

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I’m very pleased to say that all four of these combinations were winners and that they are worthy of serving to your guests, be they tailgaters or couch-pertaters. In spite of not being sauced, the BBQ Curry strips stood up to the others just fine, and actually would have gone well with some peanut sauce on the side for dipping.

As for the fan favorite? Today’s crowd went with the Big Butz offering, which is going to create some issues for me down the road if Tom decides the Asian Twang sauce isn’t a commercially viable product for him to market.

If he doesn’t take it to market, maybe I can convince him to share the recipe with us…

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