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In Reply to: vending smoked chicken advice needed posted by markh91902 on October 03, 2009 at 21:24:21:
we use boneless and skinless thighs for our sandwiches so the bones dont leave any blood marks. as far as the pinkish tint to the meat from the smoking process just put up a sign explaning the colorization from the smoking of the meats and most people are fine with it.
if you still recieve voices of concern you could do a lite chop on the meat and add a little sauce before serving, this will mask the color and hopefully take care of any concerns.
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