Barbecue Sandwiches

Hi foodies out there,

I just thought I'd present you a great recipe today. Well, it is more of an elucidation of the intricate nuances of cooking, especially preparing one of my most tempting and obsessively compelling delicacies, "the Barbecue". What is a dinner party without a barbecue !?? That sounds like whiskey without ice cubes !! I will teach you to make barbecue sandwiches in a very few simple steps that you will never have to look into again. Barbecue sandwiches are really delicious and are best paired with cocktails and sometimes, even Thai rice. So here we go :

I prefer chicken for making the Barbecue for several reasons. Firstly, Chicken is my favorite !! Chicken is perfect for the smoker or the grill. Regardless of which you use, you can produce delicious shredded chicken barbecue easily. There is a lot more variation in how your chicken turns out. Unless the chicken is burnt to a dried crisp it can still be salvaged with a good barbecue sauce.
Picking the right pieces:
Chicken is really two kinds or meat. The white meat is very different in texture and flavor from the dark meat. For this reason you can choose the kind of meat you want to make your chicken barbecue out of. Of course, by using whole chickens you will get a variety in one great pile of shredded meat. If you choose chicken breasts be careful not to let it dry out. While you’ll be slathering the meat with a great barbecue sauce, dry meat will be tough and chewy, not something you want in a barbecue sandwich.
Cooking the Chicken: The secret of good barbecue is low and slow. If you were preparing a big pork shoulder you’d be looking at a minimum of 12 hours of cooking time. Chicken on the other hand can be cooked at a hotter temperature in a shorter amount of time. This means you can either use your smoker at a temperature between 225 and 250 degrees F. If using your grill, cooking indirectly with a low flame. The whole goal of this cooking process is to cook the chicken, allowing fat to drain from the meat, while keeping it tender and moist.
Adding the Smoke: All great barbecue needs smoke. This is the most important aspect of a barbecue that actually gives the delicacy a flavor of its own. Smoke not only adds that authentic barbecue flavor but the nitrates in the smoke breaks down connective tissues and changes the very nature of the meat. If you are using a smoker you should already know how to get the smoke. If you are grilling indirectly you will need to . Of course, you are going to be adding barbecue sauce later, but the flavor just isn’t the same.
Shredding the Chicken: When the chicken is completely cooked, let it sit for about 15 minutes to even out the heat and allow it to cool down enough to handle. While you are getting the chicken ready for serving you will need to reheat it so it doesn’t matter if it cools down a lot. The big question about shredding is how to do it. Traditionally chicken is pulled apart by hand. This is time consuming so you might want to consider chopping or pulsing in your food processor. This is an important step that decides the final physical form of the dish.
Adding the Sauce: Most people will use a sweet tomato-based barbecue sauce on their pulled chicken barbecue. This works well because the sweetness of the sauce adds to the chicken and the smoke. If you have added smoke to your chicken while cooking you won’t want to use a smoky sauce. You can go with a more that relies more on vinegars and savory flavorings.
Serving your Chicken Barbecue: Nothing fancy please, this is barbecue after all. Pulled chicken should be piled high on a bun that does nothing more than give you the ability to hold the sandwich. And, there, your Barbecue sandwich is ready, all delicious and succulent to please your senses ! All right, I'll catch you people at the table, I am going for the scarf and the cutlery !