Following Directions

by zydecopaws on February 8, 2012

Last month I attempted to review Big Ed’s Heirloom BBQ Sauce on pork butts cooked using my own recipe. I was about as successful with that review as I was in keeping hyperlinks out of the previous sentence. So tonight I attempted to follow directions and test drive Big Ed’s Heirloom sauce again, only this time on some pulled chicken.

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Instead of using my own recipe for the chicken thighs, I simply sprinkled them with granulated garlic, fresh ground black pepper, and a dash of salt. The thighs were then smoked using approved cooking techniques (ok, I deviated from their directions here as I have my own way of doing this that doesn’t require all the fussing around they recommended) until done (in this case, 185°F internal temperature). The skins were removed, the meat pulled from the bone, and about half a bottle of sauce was mixed in well.

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The end result was pretty good. The kids really liked it, but the boss and I agreed that it was a bit on the mild side for our taste buds, and that I could have gotten away with adding some more flavor in the initial cooking phase. The chicken paired well with the cabbage slaw on the plate, and I really regretted not having some buns or rolls in the house so that we could have made sandwiches.

Having said that, Big Ed’s Heirloom BBQ Sauce is a good sauce for those looking for a mild-flavored vinegar-based BBQ sauce. And I’m not just saying that because they were nice enough to send me a free bottle to review…

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