YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
If we had to pick a sandwich that is fun yet impressive, this would be it. Everyone loves an OG buffalo sandwich. But adding the twist of a tangy, creamy slaw brings it to next level. Serve these fun-sized sandwiches at your next backyard gathering, and prepare to be asked to make them again and again.
—
Recipe from @beardedskullbbq on Instagram
https://www.instagram.com/beardedskullbbq/
INGREDIENTS
- Whole Chicken
- Your Favorite Chicken Rub
- Butter
- Frank's Buffalo Sauce
- Slider Buns
- Bag of Mix Slaw
- 1/2c mayo
- 1/2c sour cream
- 2T sugar
- 1 1/2T lemon Juice
- 1T apple cider vinegar
- 1T Chipotle Adobo
- Honey To Taste
INSTRUCTIONS
- Mix all dressing ingredients together & chill for 1hr and then toss slaw lightly in dressing.
- Fire up the YS640S to 275°F using fruit blend of pellets.
- Trim/spatchcock whole chicken, rinse, pat dry.
- Baste in avocado oil and season both sides.
- Place skin side up directly on top rack of pit and smoke for 45min to 1 hour.
- Meanwhile melt butter and add same rub used on the chicken to butter.
- After first hour baste chicken every 15mins until 165°F internal.
- Remove from pit and rest for 8-10 mins.
- Pull the chicken into shreds.
- Then build your sando!
If we had to pick a sandwich that is fun yet impressive, this would be it. Everyone loves an OG buffalo sandwich. But adding the twist of a tangy, creamy slaw brings it to next level. Serve these fun-sized sandwiches at your next backyard gathering, and prepare to be asked to make them again and again.
—
Recipe from @beardedskullbbq on Instagram
https://www.instagram.com/beardedskullbbq/
INGREDIENTS
- Whole Chicken
- Your Favorite Chicken Rub
- Butter
- Frank's Buffalo Sauce
- Slider Buns
- Bag of Mix Slaw
- 1/2c mayo
- 1/2c sour cream
- 2T sugar
- 1 1/2T lemon Juice
- 1T apple cider vinegar
- 1T Chipotle Adobo
- Honey To Taste
INSTRUCTIONS
- Mix all dressing ingredients together & chill for 1hr and then toss slaw lightly in dressing.
- Fire up the YS640S to 275°F using fruit blend of pellets.
- Trim/spatchcock whole chicken, rinse, pat dry.
- Baste in avocado oil and season both sides.
- Place skin side up directly on top rack of pit and smoke for 45min to 1 hour.
- Meanwhile melt butter and add same rub used on the chicken to butter.
- After first hour baste chicken every 15mins until 165°F internal.
- Remove from pit and rest for 8-10 mins.
- Pull the chicken into shreds.
- Then build your sando!
Delicious, thanks!