3 PARTS
Chapter 1: Chicken Breasts on the Stok. Head Country BBQ Sauce Review
We eat chicken breast about once a week, only because my wife prefers it over any other cut of chicken. So I’m forced to try something different each, It’s sort of a long experiment for me. I think the title of my book will be “100 Ways To Make Chicken Breast Edible”.
I picked up some Head Country BBQ Sauce. I’ve heard this brand has been successful on the comp circuit (or at least using it as the base). So for this chix I mixed it 50/50 w/ some cheap picante sauce
I didn’t have a chance to brine these since I butterfly’d them just after buying them, then they went right onto the Stok. Seasoned w/ a little Willinghams Original, Olive oil, and some CBP.
Brushed on the sauce once it hit 150 IT.
Made some Mad Hunky+Garlic Salt+Olive Oil asparagus and some wild rice as the side.
My chix got some provolone, my wife went plain.
The Sauce
It’s thinner than a traditional KC style sauce, and the flavor isn’t real strong. I didn’t dislike the Head Country sauce, but I thought it was just kind of average. I do think that if your preference was a sweeter or hotter sauce, this would be a great base sauce that a couple tweeks could be made into your preferred sauce type, but IMO isn't great as a stand alone BBQ sauce
Chapter 1: Chicken Breasts on the Stok. Head Country BBQ Sauce Review
We eat chicken breast about once a week, only because my wife prefers it over any other cut of chicken. So I’m forced to try something different each, It’s sort of a long experiment for me. I think the title of my book will be “100 Ways To Make Chicken Breast Edible”.
I picked up some Head Country BBQ Sauce. I’ve heard this brand has been successful on the comp circuit (or at least using it as the base). So for this chix I mixed it 50/50 w/ some cheap picante sauce
I didn’t have a chance to brine these since I butterfly’d them just after buying them, then they went right onto the Stok. Seasoned w/ a little Willinghams Original, Olive oil, and some CBP.
Brushed on the sauce once it hit 150 IT.
Made some Mad Hunky+Garlic Salt+Olive Oil asparagus and some wild rice as the side.
My chix got some provolone, my wife went plain.
The Sauce
It’s thinner than a traditional KC style sauce, and the flavor isn’t real strong. I didn’t dislike the Head Country sauce, but I thought it was just kind of average. I do think that if your preference was a sweeter or hotter sauce, this would be a great base sauce that a couple tweeks could be made into your preferred sauce type, but IMO isn't great as a stand alone BBQ sauce
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