i said, "burn the chicken for mother"

mr toad

tuesday evening alyce invited mother-in-law over for dinner with this bit of instruction, “burn the chicken, mother likes it done” - - - now what do you do? - - - being the obedient toad, i decided to burn the chicken – skinless thighs, wife’s favorite sauce (carolina treat), indirect, cooked at 400 - - - took them off when the thermopin registered a minimum of 208 on each piece – most had higher temp - - as i took this to the table, i smugly thought, “this will show them” - - - NOPE !! , all i got was praise and “this is the best chicken ever” - - burned?, NO - - dry?, NO - - - moist?, YES - - good chicken?, YES - - - and may i humbly say, “sorry mr. cook’s illustrated man, DRY is NOT in the EGG’S VOCABULARY”

mr toad

Unknown

way to go!

Clay Q

Nice work Mr. Toad.

I love skinless chick thighs. These were first marinated in olive oil and lemon juice.

fishlessman

im a fan of burnt chicken thighs, they are hard to kill. 200 internal is just about right for me with those

AZRP

Rodney, I always take dark meat pieces to 200+ temps, they render out the fat and are very juicy. -RP

MAC

OMG! Mr. Toad, I did my first pork loin with the fruit and nuts about 15 years ago. It was your recipe. Thanks. LOL

BENTE

i like that carolina treat also.... i had a pal in statesville bring me some a while back.. he told me i have to come to his house to get more


see ya saturday