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Old 12-10-2005, 06:00 PM   #1
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Pulled Chicken AGAIN!

The people at work can't get enough pulled chicken! But who am I to complain, they're paying $8 lb. Rubbed the chicken with Wolfe Rub, then smoked with apple wood. Steve Z. came over and helped me pull the chicken! Once pulled I seasoned more with Wolfe Rub, then mixed in some SBR's.






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Old 12-10-2005, 07:17 PM   #2
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Yes, that sure looks good...I'd pay $10/pound!
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Old 12-10-2005, 08:18 PM   #3
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Quote:
Originally Posted by wdroller
Larry, is that 8 chickens halved? How many pounds of pulled chicken did you have? It do look good.
Yes it was 8 chickens halved. They totaled 35.39 lbs, not sure yet on the finished weight. I'll let you know in the morning once it's all vac sealed. It's in the fridge now. The yield is surprisingly low once pulled.
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Old 12-10-2005, 08:42 PM   #4
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Larry looking good! I like to know dose SBR make any other barbecue sauce?
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Old 12-10-2005, 08:49 PM   #5
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nice pix
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Old 12-10-2005, 10:53 PM   #6
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Oh Oh Oh !! oH !!! oh!!!!1
Now that's some nice chics !!!!
Another WTG Larry =D>
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Old 12-10-2005, 11:39 PM   #7
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Quote:
Originally Posted by The Missing Link
Larry looking good! I like to know dose SBR make any other barbecue sauce?
Original, Honey, Hot, and Hickory Flavored.

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Old 12-11-2005, 12:42 AM   #8
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thanks bruce, I try one and did not like it so I will go look to see what else thay have at the store. larry which flover do you use?
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Old 12-11-2005, 08:09 AM   #9
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Quote:
Originally Posted by smokin Jim
Just a guess Larry but I bet your yield is about 50% or around 20 lbs. We'll see how close I come. Did you mix in any sauce?
I'm hoping you're right Jim!! The pan was pretty heavy after it was all pulled. Yes, I mixed in SBR's so that will help bring the weight up a bit.

Quote:
Originally Posted by The Missing Link
thanks bruce, I try one and did not like it so I will go look to see what else thay have at the store. larry which flover do you use?
ML, I use the original SBR's.
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Old 12-11-2005, 08:15 AM   #10
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Thanks larry.
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Old 12-11-2005, 08:47 AM   #11
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Larry, it looks fantastic...pics made me want to hop in Lulu myself!

Do your folks just eat it like pulled pork? On a bun or just by itself?

Bet you could make a heckuva cajun chicken salad with some of that!
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Old 12-11-2005, 09:43 AM   #12
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Quote:
Originally Posted by Captain Morgan
Larry, it looks fantastic...pics made me want to hop in Lulu myself!

Do your folks just eat it like pulled pork? On a bun or just by itself?

Bet you could make a heckuva cajun chicken salad with some of that!
Yeah Cappy just eat it on a sammich. I personally prefer pulled pork.
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Old 12-11-2005, 11:24 AM   #13
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wdroller
Larry, is that 8 chickens halved? How many pounds of pulled chicken did you have? It do look good.
Yes it was 8 chickens halved. They totaled 35.39 lbs, not sure yet on the finished weight. I'll let you know in the morning once it's all vac sealed. It's in the fridge now. The yield is surprisingly low once pulled.
Okay I got everything vac sealed and ready to deliver tomorrow. I'm a little disappointed with the yield. After starting out with 35lbs of raw chicken, I ended up with 13lbs of finished product and that's including sauce. I'm seeing a price increase in the future!

I also did 3 racks of Loin Back ribs last night, but didn't take pic's of them till this morning.




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Old 12-11-2005, 11:34 AM   #14
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Larry,

The ribs and chicken look great. Sorry to hear about the yield but bones and skin impact yield. Hey maybe you could start a new line. Wolf chicken soup.

Sure to be a hit especially in Winter.

I'd raise the price though. $10/lb is not too much to ask. Think about it, where else could you bet 4 1/4 lbs sandwiches for $2.50 a piece.

You know you just might need to get a bigger pit!
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Old 12-11-2005, 12:10 PM   #15
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You're right Kloset! I do need a bigger pit!! There's definitely going to be a price increase!
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Old 12-11-2005, 03:02 PM   #16
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I'm surprised at that yield, I thought it would be closer to the standard 50%. I sell pulled pork and beef for $25 for three pounds. My meat cost is usually around $1 per pound for beef shoulder clods and pork butts. I did buy 4 pork shoulders for $.69 but I haven't cooked them yet and I think the yield would be lower. Joe Ames always talks that his Fab products increase yield and cooking time. His products have MSG in them and for that reason I don't use them for catering. I don't know any other way to increase yield, seems like you need a price increase.

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Old 12-11-2005, 07:29 PM   #17
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Looks good Larry. Hows about Fed-EXing a package down this way? [-o<
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Old 12-12-2005, 07:58 AM   #18
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Old 12-24-2005, 02:56 PM   #19
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Larry



how long did you smoke those birds...i have some leg quarters i want to make into pulled chicken

i usually do my chicken at 350 in my gosm when i do beer can chickens or what not. i have never done them low and slow in there
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Old 12-24-2005, 05:10 PM   #20
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Quote:
Originally Posted by crazyhorse
Larry



how long did you smoke those birds...i have some leg quarters i want to make into pulled chicken

i usually do my chicken at 350 in my gosm when i do beer can chickens or what not. i have never done them low and slow in there
I cooked the chicken halves for about 3 hours at right around 250*. At that point the thigh is very loose.
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