Sloppy Chicka – Sloppy style pulled chicken

Sloppy Chicka – Sloppy style pulled chicken

Let’s keep it a little shorter this time. The next few weeks I’ll get one handy one again … Once again I broke my elbowLuckily there are still some nice recipes ready to share. This Sloppy Chicka, for example. A pulled chicken sandwich with a wink to the Sloppy Joe. It couldn’t be simpler, but that doesn’t make this dish any less! Even with one arm in plaster you should be able to do this. Though I hope you’ll do a little less harm on your way. Time to chase your smoke some through the dome of your smoker. What are you waiting for?

  • sloppy Chicka
  • Sloppy Chicka
  • pulled chicken
  • pulled chicken
  • Sloppy chicka
Sloppy Chicka – Sloppy pulled chicken
Cook Time
2 hrs
Total Time
2 hrs
A pulled chicken sandwich with a big wink to the Sloppy Joe. It couldn’t be simpler, but that doesn’t make this meal any less delicious
Course: Main Course
Cuisine: American
Keyword: Coldsmoked, kamado recipes, pulled chicken, sandwich, Sloppy joe, Traeger
Servings: 4 people
  • 4 chicken legs
For the rub
  • 2 tsp oregano
  • 2 tsp of coriander
  • 1 tsp fennel seed ground
  • 1/2 tsp cumin seed ground
  • salt and pepper to taste
For the sauce
  • 1 red onion
  • 2 cloves garlic
  • 1 sweet bell pepper
  • 200 ml tomato ketchup
  • 1 tbsp honey
  • 1 tsp mustard
  • 1/2 tsp Worcestershire sauce
  • hot sauce to taste
  1. Remove the skin from the chicken legs and place them in a refractory dish.
  2. Grind the herbs with a coffee grinder or blender. I like to use the grinding cup of my Bamix hand blender for this job.
  3. Sprinkle the chicken thighs on both sides with the herbs, pepper and salt to taste.
  4. Cut the onion and sweet bell pepper into half rings and spread them over the chicken legs together with the crushed garlic.
Time to smoke
  1. Prepare your BBQ for an indirect session at low temperature (here 90°C with supersmoke on the Traeger Pellet smoker). When using a different type of BBQ then put some chunks of smoke wood between the coals and wait for the smoke to become thin and blueish.
  2. Place the chicken legs in the tray on the BBQ and slowly cook to a core temperature of 74°C.
  3. Add the ingredientsc (except for the onion, bell pepper and garlic) for the sauce to a saucepan and mix well. Pour the mixture over the chicken legs.
  4. Increase the temperature of your BBQ to 200 ° C. and let the chicken cook further until the meat falls off the bone.
  5. Pull the chicken and mix well into the sauce.
Fry the sandwiches and serve with a fresh cabbage salad. Tasty.

Pagina's: 1 2

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