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Thighs were Awesome Tonight!
RU Eggsperienced
Posts: 1,527
Ten to start, none left! What a complement.
Comments
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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?
Thanks
Rich -
Looks great. What rub? Nice pics as well!
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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. -
Jerry those look cooked to perfection
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They look great!
I'm going to give the direct first method a try...like the idea of crisping up the skin. I like to do chicken indirect for some reason. -
Real good looking chicken.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Great foodie photo!BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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Thanks - It is a really nice lens. and food was good too so that helps!
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Thanks for the complement Beli - enjoy your day off!
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Appreciate the comment!!
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