Sucklebusters Motorcross Test Run

Any food other than BBQ or Grilled.

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woodenvisions
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Re: Sucklebusters Motorcross Test Run

Postby woodenvisions » Wed Aug 09, 2017 8:10 pm

Ok, so we tried them all pretty much.
Definitely a 2 way tie. All was really good, but the SPG/Peach Sauce combo ( 2nd pic ) AND the Clucker Dust/Chipotle Sauce combo ( 1st pic ) really stuck out.
I think we're gonna just bring Everything and cook to order. It goes pretty fast in this pan.


Pics to follow Saturday night.



:mrgreen: :mrgreen: :mrgreen: ImageImage
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Russ
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Re: Sucklebusters Motorcross Test Run

Postby Russ » Wed Aug 09, 2017 11:03 pm

I normally make kebabs with chicken and chunks of red onion on skewers and cook and serve with sauce for dipping or pour over the kebab. The onion and chicken and sauce go so well together. Popular entree here.

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woodenvisions
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Re: RE: Re: Sucklebusters Motorcross Test Run

Postby woodenvisions » Thu Aug 10, 2017 4:51 am

Russ wrote:I normally make kebabs with chicken and chunks of red onion on skewers and cook and serve with sauce for dipping or pour over the kebab. The onion and chicken and sauce go so well together. Popular entree here.

Russ
Ok Russ, I'll see how it comes out. Thx for the info on that.
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Re: Sucklebusters Motorcross Test Run

Postby Sailor Kenshin » Thu Aug 10, 2017 1:33 pm

We did try this chicken/rub/sauce method just now, using skinless, boneless tights (verdict, little too oily, next time white meat), a Secret Shake (ie: leftover bits of every shake) and whateversaucewasopen. Good, but I will be placing another SB order soon.
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Re: RE: Re: Sucklebusters Motorcross Test Run

Postby woodenvisions » Thu Aug 10, 2017 3:35 pm

Sailor Kenshin wrote:We did try this chicken/rub/sauce method just now, using skinless, boneless tights (verdict, little too oily, next time white meat), a Secret Shake (ie: leftover bits of every shake) and whateversaucewasopen. Good, but I will be placing another SB order soon.
Did u drain the oil/water/fat out of the pan before you put the sauce in ?
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Re: RE: Re: Sucklebusters Motorcross Test Run

Postby Sailor Kenshin » Thu Aug 10, 2017 4:48 pm

woodenvisions wrote:
Sailor Kenshin wrote:We did try this chicken/rub/sauce method just now, using skinless, boneless tights (verdict, little too oily, next time white meat), a Secret Shake (ie: leftover bits of every shake) and whateversaucewasopen. Good, but I will be placing another SB order soon.
Did u drain the oil/water/fat out of the pan before you put the sauce in ?


I 'bailed' what I could, but it was still a bit too oily. Very tasty, though, so thanks for the idea!
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Re: RE: Re: RE: Re: Sucklebusters Motorcross Test Run

Postby woodenvisions » Thu Aug 10, 2017 4:54 pm

Sailor Kenshin wrote:[quote="woodenvisions"][quote="Sailor Kenshin"]We did try this chicken/rub/sauce method just now, using skinless, boneless tights (verdict, little too oily, next time white meat), a Secret Shake (ie: leftover bits of every shake) and whateversaucewasopen. Good, but I will be placing another SB order soon.
Did u drain the oil/water/fat out of the pan before you put the sauce in ?[/quote]

I 'bailed' what I could, but it was still a bit too oily. Very tasty, though, so thanks for the idea![/quote]Hmm...
What exactly did you use if u don't mind me asking ?
That's odd, I'm thinking that maybe you used too much olive oil ?

Oh, here's a good question.
Did u put olive oil in the chicken and then sprinkled the rub ?

I sprinkled the rub directly on the chicken, then put them in the pan with the oil already hot and ( constantly ) moved them around.
I also only used very minimal olive oil.

Lastly, I made sure that I let the sauce caramelize for quite a while with the chicken.

I'm only asking cuz I've put too much olive oil before and it was definitely too oily.
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Re: Sucklebusters Motorcross Test Run

Postby Sailor Kenshin » Thu Aug 10, 2017 5:01 pm

Yes, I followed that same procedure. Dry-seasoning the chicken. And I only used maybe a generous teaspoon of oil. Even with trimming most of the visible fat off the chicken thighs, they rendered a LOT of grease during the cook.
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Re: RE: Re: Sucklebusters Motorcross Test Run

Postby woodenvisions » Thu Aug 10, 2017 5:04 pm

Sailor Kenshin wrote:Yes, I followed that same procedure. Dry-seasoning the chicken. And I only used maybe a generous teaspoon of oil. Even with trimming most of the visible fat off the chicken thighs, they rendered a LOT of grease during the cook.
Hmm, ya got me stumped...

:oops: :oops: :oops:

Hopefully the breasts will work better, I can't imagine they wouldn't.
Yeah, unfortunately thighs have a higher fat content.
I'm sorry it didn't work out for you too well :(
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Re: RE: Re: Sucklebusters Motorcross Test Run

Postby Sailor Kenshin » Thu Aug 10, 2017 5:20 pm

woodenvisions wrote:
Sailor Kenshin wrote:Yes, I followed that same procedure. Dry-seasoning the chicken. And I only used maybe a generous teaspoon of oil. Even with trimming most of the visible fat off the chicken thighs, they rendered a LOT of grease during the cook.
Hmm, ya got me stumped...

:oops: :oops: :oops:

Hopefully the breasts will work better, I can't imagine they wouldn't.
Yeah, unfortunately thighs have a higher fat content.
I'm sorry it didn't work out for you too well :(


I learned, it tasted great, so all is well. :tup:
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