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Thighs were Awesome Tonight!

RU EggsperiencedRU Eggsperienced Posts: 1,526
edited 7:06PM in EggHead Forum
Ten to start, none left! What a complement.



  • I have some in the freezer and was looking for a good way to cook them. Yours look great. Can you share how you did them?
  • Rolling EggRolling Egg Posts: 1,995
    Looks great. What rub? Nice pics as well!
  • Simple - I used a little dizzy pig on bottom, top of skin and peeled back the skin and a light amount under the skin.

    I had the egg at about 375-400 and cooked direct skin side down for 10-15 min rotating the grate to make sure all thighs were treated evenly. Then I flipped and cooked indirect with a stone that was preheated with a drip pan. Did that til they were done for thighs I pull them at about 170-175.. I think mine took about 45 min though I didn't really time them.

    I like the direct to start getting the skin crispy and, I like the indirect for the cook because it keeps the grease from dripping on the coals which makes alot of smoke...Direct can be good the whole time too, I just prefer indirect.
  • Thanks! I used Dizzy Pig - Dizzy Dust this time.

    I pulled out a fixed focal length (ie. non zoom) lens I hadn't used in a while. It makes wonderful pictures, and I'll have to use it a bit more.
  • BeliBeli Posts: 10,751
    Jerry those look cooked to perfection
  • ForniaFornia Posts: 451
    They look great!

    I'm going to give the direct first method a the idea of crisping up the skin. I like to do chicken indirect for some reason.
  • MickeyMickey Posts: 18,501
    Real good looking chicken.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Great foodie photo!
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • Thanks - It is a really nice lens. and food was good too so that helps!
  • Thanks for the complement Beli - enjoy your day off!
  • Appreciate the comment!!
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