Quote:
Originally Posted by billybek
That was something that started out as Maui chicken and morphed into this yesterday!
Used the sweet rub that was left over from the rib cook and seasoned some boneless skinless chicken thighs. Placed those on a stainless vegetable bbq dish/grid and added mild Italian sausage (sliced) and layered bacon on top. Put that on the top shelf of the smoker and left it until the chicken and sausage was about 165 deg F. Dumped that into the foil pan and added a sauce (apple juice, Canadian whiskey and a BBQ sauce (Diana chicken and rib is cheap on sale and quite tasty). Poured this over the contents of the foil pan and stirred every once in a while. Pan is not covered and the sauce will cook down and thicken. It was wonderful!
I am glad you asked. Sometimes I pull these one offs and I wonder the next time what I did the last time...  |
Tried your mix yesterday. Turned out great! The only mistake I made was using Sweet Rays BBQ sauce. I should have gone with one of my favs.
Overall...an awesome mix for outdoor bbq....Thanks!
Pic is before cooking the sauce down.
