Mmmm CT chicken!

[classicrockgriller]

I am going out tomorrow to get some stuff for this. Oh crap I have to go and CT my pork butts(or as we jerk from no mans land call them "PORK SHOULDER PICNIC/WHOLE". Anyone know if I should trim the skin off or leave it on. I am thinking it should come of along with most of the fat. I will leave a 1/4 inch on. I also learned that a Chuck roast in canada is a "BLADE ROAST" but that depends on which chain grocer you go to. This crud is allto confusing. Why can't they standardize it. With a dyslexic memory like mine, if I don't write it all down I forget it by the time I get to the store.

ROTFFLMAO!

[Quarlow]

 ;D ;D ;)

[SnellySmokesEm]

The chicken looks good.  Was the CT cooking suace?

[Quarlow]

It was the Carolina Treet cooking barbecue sauce. I love this stuff. 

In fact I just thought of another way I am going to use it. The East Indians make what they call "butter chicken" I am going to cook some chicken breasts in the CT sauce with a big gob of butter and serve it with basmati rice and some steamed vegies. Oh I am drooling to my own posts now. ;D ;D ;D

[squirtthecat]

In fact I just thought of another way I am going to use it. The East Indians make what they call "butter chicken" I am going to cook some chicken breasts in the CT sauce with a big gob of butter and serve it with basmati rice and some steamed vegies. Oh I am drooling to my own posts now. ;D ;D ;D

D@mn, that sounds great!