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Boneless Skinless Thighs - Indirect or Direct?

CaptainJimmyCaptainJimmy Posts: 158
edited 3:12AM in EggHead Forum
I have about 8 boneless skineless thighs (my favorite) marinating in an asian sweet marinade that I just concocted (i'll post the pics and recipe later if the outcome is good).

The marinade is honey based. Should I platesetter indirect grill these buggers because the marinade has so much sugar (dont wanna char too much) or should I cook direct so I can get SOME char.

i'm kind of at an impasse i guess. I suppose I could start them indirect and then put on some welding gloves of somesort and pull the platesetter out the last 10 minutes. Any ideas?

Comments

  • RRPRRP Posts: 19,333
    Personally I like them direct, but on a raised grate. Also will you be hitting them with any smoke? If so then there is no obstruction and you get better coverage IMO.
    L, M, S, Mini
    Ron
    Dunlap, IL
  • TXTrikerTXTriker Posts: 1,177
    As RRP said, "Raised grate and direct."
  • CaptainJimmyCaptainJimmy Posts: 158
    yeah ill probably throw some apple or pecan chips in for a little flavor. I have an extender rack, i'll try that - i usually don't use it because its such a pain to use.
  • RRPRRP Posts: 19,333
    why do you say it's a pain? Is it a BGE one that all you do is spring the legs tight? OTOH two firebrick standing on edge and then with an auxiliary grate on top works just as well.
    L, M, S, Mini
    Ron
    Dunlap, IL
  • CaptainJimmyCaptainJimmy Posts: 158
    RRP wrote:
    why do you say it's a pain? Is it a BGE one that all you do is spring the legs tight? OTOH two firebrick standing on edge and then with an auxiliary grate on top works just as well.

    yeah its a BGE grill extender. I find it kind of flimsy and annoying.
  • RRPRRP Posts: 19,333
    flimsy? Then you must not be stretching the legs tight enough like this. Mine is extremely sturdy!
    IMG_1451.jpg
    L, M, S, Mini
    Ron
    Dunlap, IL
  • BacchusBacchus Posts: 6,019
    You could also just go regular direct about 400ish. Skin should get good and crispy if not charred. Raised direct is great, but nothing wrong with using the egg the way it was originally designed. Many a bird thigh have come out perfect that way.
  • CaptainJimmyCaptainJimmy Posts: 158
    RRP wrote:
    flimsy? Then you must not be stretching the legs tight enough like this. Mine is extremely sturdy!

    mine is the same as yours, however for some reason my grill extender is only stable at the 'last' set of crossbars, where yours are 2-3 rows in.

    It gives me MAYBE 3" of clearance...just barely enough for corn, etc. Something must be funky with mine. perhaps the dealer sold me one for an XL and i have a L.

    Here's a pic of me using it tonight... it's pretty crappy and i'm less than enthusiastic about the $25 i blew on it. Not the best pic I know. I need a better angle.
    img1057j.jpg

    that being said my chicken tonight was AWESOME. I'll post pics/recipe in another thread.
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