Delight in the smoky allure of Australian barbecue with these pulled chicken sandwiches, showcasing a perfectly smoked whole chicken, seasoned with Big Green Egg Sweet and Smoky blend, nestled in buns with refreshing coleslaw, dill pickle slices, and a tangy flourish of Big Green Egg Bold & Tangy Carolina Barbecue Sauce.
Ingredients:
- 1 whole chicken, cleaned
- 4-6 buns
- 1 package of ready-made coleslaw
- ½ cup apple cider vinegar
- 1 tbsp black pepper
- 1 tbsp white sugar
- Kosher salt
- Big Green Egg Sweet and Smoky Seasoning
- Big Green Egg Bold & Tangy Carolina Barbecue Sauce
- Dill pickle slices
Equipment:
- convEGGtor
Method:
Set the EGG for indirect cooking with a convEGGtor at 121°C.
For the coleslaw, combine the ready-made coleslaw with vinegar, salt, and black pepper to taste, and sugar. Refrigerate until ready to use.
Season the outside of the chicken liberally with the Big Green Egg Sweet & Smoky Seasoning. Place the chicken on the EGG and smoke for 2 to 3 hours. Remove the chicken from the EGG when the internal temperature reaches 74⁰C and let it rest for 15 to 20 minutes. Separate the chicken from the bone and shred it into equal-sized pieces.
To build the sandwich, layer pulled chicken on the bun and top with coleslaw, slices of dill pickle, and drizzle with the Big Green Egg Bold & Tangy Carolina Barbecue Sauce. Serve with your favourite side. Enjoy!
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