Finishing Sauce On Pulled Chicken?

[tadowdaddy]

I'm all for the thinned bbq sauce on pulled chicken!

[L20A]

I use the drippins, degreased of course, mixed with some SBR sauce, usually about 30% SBR is enough. If no drippins then use chick broth. Of course I always add some Mad Hunky no salt.

[Fishawn]

Thanks all for the replies & ideas. Never thought aboot a jacked up white sauce. Have had lots of chicken with plain ranch, but never thought aboot kicking it up a notch or messing with it at all.

As mentioned, got a good spicy finishing sauce whipped up last night & I wanna keep the vinegary edge to it & get it to the point where it is "sticky" & holds on to the pulled chicken. Most likely gonna use SBR's plain & go from there. Any other ideas to get it thickened up & "sticky"?

Trying to get a few options as far as sauces go, etc. So any input would be cool.

[Richtee]

Thanks all for the replies & ideas. Never thought aboot a jacked up white sauce. Have had lots of chicken with plain ranch, but never thought aboot kicking it up a notch or messing with it at all.

As mentioned, got a good spicy finishing sauce whipped up last night & I wanna keep the vinegary edge to it & get it to the point where it is "sticky" & holds on to the pulled chicken. Most likely gonna use SBR's plain & go from there. Any other ideas to get it thickened up & "sticky"?

Trying to get a few options as far as sauces go, etc. So any input would be cool.

Hmmm what about ranch and Hot Whang!? Anda tablespoon of Knox gelatin dissolved in as little water as possible... maybe 4-5 tablespoons nuked... mixed in.

[Fishawn]

Hmmm what about ranch and Hot Whang!? Anda tablespoon of Knox gelatin dissolved in as little water as possible... maybe 4-5 tablespoons nuked... mixed in.

Hmmm.... Bet the Ranch & Hot Whang would be something to mess around with.... Knox/water provide some "stickyness" Don't have much experience with it.

[Squirrel]

Honey or maple syrup would add stickiness.

[barkonbutts]

I dont know maybe call me crazy!!

But to me a finishing sauce is one that does not cover up the meat but one that allows the meat to shine through. If you are using ranch and or baby rays then that is more of a saucy sauce that covers....

To me a finishing is a clear type product that you know is there and can see it has added a bit of moisture however does not "cover the meat"

So with that in mind I would use the chicken juices, a bit of vinegar and then a touch and I mean a very light touch of bbq sauce just for coloring... or the ranch and what every else flavor wise that you wanted to add.. Otherwise I think you are going into a realm of BBQ sauce weather it me white, yellow, or red... maybe I am wrong and just have learning to do but that is what I think about when I hear and use the word finishing sauce..

just my thoughts but I think the key parts I would use would be chicken juice de-fatted, and vinegar and then have at it...

[Richtee]

But to me a finishing sauce is one that does not cover up the meat but one that allows the meat to shine through. If you are using ranch and or baby rays then that is more of a saucy sauce that covers....

Kinda what I said in my first post...but I think Scott has been changing his question/mind mid-stream here...

[Fishawn]

I dont know maybe call me crazy!!

But to me a finishing sauce is one that does not cover up the meat but one that allows the meat to shine through. If you are using ranch and or baby rays then that is more of a saucy sauce that covers....

To me a finishing is a clear type product that you know is there and can see it has added a bit of moisture however does not "cover the meat"

So with that in mind I would use the chicken juices, a bit of vinegar and then a touch and I mean a very light touch of bbq sauce just for coloring... or the ranch and what every else flavor wise that you wanted to add.. Otherwise I think you are going into a realm of BBQ sauce weather it me white, yellow, or red... maybe I am wrong and just have learning to do but that is what I think about when I hear and use the word finishing sauce..

just my thoughts but I think the key parts I would use would be chicken juice de-fatted, and vinegar and then have at it...

Kinda what I said in my first post...but I think Scott has been changing his question/mind mid-stream here...

..... I guess I should have started from the beginning then eh? Ate at a local BBQ joint here aboot 2 weeks ago & ordered a sample platter. They had a sauce on the pulled chicken (thigh) that was vinegar based & tasted much like a typical finishing sauce though it had a thicker consistency & was sticking, or staying on the chicken almost like a Q sauce. That's kinda where I am aiming, the in between.

Cheryl, I have honey in me finishing sauce & the maple syrup is a good call also.

[barkonbutts]

..... I guess I should have started from the beginning then eh? Ate at a local BBQ joint here aboot 2 weeks ago & ordered a sample platter. They had a sauce on the pulled chicken (thigh) that was vinegar based & tasted much like a typical finishing sauce though it had a thicker consistency & was sticking, or staying on the chicken almost like a Q sauce. That's kinda where I am aiming, the in between.

Cheryl, I have honey in me finishing sauce & the maple syrup is a good call also.

Well heck that makes it a lot easier right... how often do you go to the place... maybe just ask them what is in it... or look for a jar of it that they sell and read the label... just a crazy thought there...

maybe they will let out the secret....

[Fishawn]

Well heck that makes it a lot easier right... how often do you go to the place... maybe just ask them what is in it... or look for a jar of it that they sell and read the label... just a crazy thought there...

maybe they will let out the secret....

Probably first & last thyme Just kidding.... The food was OK, service was pretty bad..... My buddy is thinking aboot buying a restaurant/bar & we been checking oot the local food here for ideas.