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Dern thighs I love em grilled my way

2Fategghead2Fategghead Posts: 9,623
edited 3:59PM in EggHead Forum
Here is our supper tonight. Chicken thighs brined in 2 quarts of water and 3 table spoons each of kosher salt and dark brown sugar and tasty licks mellow yella. All melted and cooled and soaked a few hours in the fridge.

I pulled them out of the brine and sprinkled some sweet rub on them while they were still dripping wet I put them on the AR up high on the grid extender at 400F direct. They surprised me they usually go 1 to 1.25 hours but, these went 45 min's and 200F internal.

They look a little dark because of all the sugar. The skin was crrrrispy and the dark meat was finger lickin good. :P

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Comments

  • EggsakleyEggsakley Posts: 1,014
    They do indeed look delicious. Will attempt tomorrow. :)
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  • FluffybFluffyb Posts: 1,815
    Those look GOOD! Love brined chicken thighs.
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  • ranger rayranger ray Posts: 812
    thighs are my favorite!....... they look great what kind of wood did you use for flavor?...... thanks! ray
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  • Jupiter JimJupiter Jim Posts: 1,625
    Tim looks great and KayNOcook says she would eat them in a heartbeat.
    JJ
    I'm only hungry when I'm awake!
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  • Clay QClay Q Posts: 4,418
    Awesome thighs! Favorite part of the chicken. Yeah, those look finger lickin good!
    I don't know the rules but these could win in a BBQ competition by looks alone. :cheer:
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  • 2Fategghead2Fategghead Posts: 9,623
    Thank you Bruce. :)

    I'm sure your cook will be as good as mine. ;)
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  • Zogman100Zogman100 Posts: 69
    Nice looking thighs, and I don't say that to just anybody! B)
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Teresa this was the first time I brined thighs. I'll have to brine them more often. I have brined a lot of other things and I gotta say thighs do great as well. ;)
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Ray. I must admit I used a mixture of WGWW and RO in the red bag and nothing else. I will admit I have in the past used hickory and like it real good. :) Tim
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  • Austin  EggheadAustin Egghead Posts: 3,342
    Never have brined chicken longer than 1 hour. After those look-good-enough-to-eat- pictures I will brine longer. Thanks
    Eggin in SW "Keep it Weird" TX
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Jim and blessings to KayNOcook she has good taste. :woohoo: I would cook for the both of you any time my friend. Tim :)
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Clay. I feel the same way about the thighs. Kind of you to say and I don't mean to sound proud but, those same thoughts went across my mind. Tim :)
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  • 2Fategghead2Fategghead Posts: 9,623
    Thank you Zogman100 they were very good and I will have some leftovers for the toaster oven when I get ready to eat some more. Tim :P
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Joan. I feel I made a low sodium brine and I hope to think it added flavor and moisture. I know in the past I have cooked them after I had them frozen and I know brining will help them. Hope you are doing alright this weekend over there in Gods country. ;) Tim
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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Great looking food Tim. Sure wish I was there!!!

    Kent
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  • elzbthelzbth Posts: 2,075
    Mellow yella - as in the soda? They look fantastic! :)
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Kent they were very good I have some left overs come on over anytime. ;)
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  • 2Fategghead2Fategghead Posts: 9,623
    Hey Elizabeth, Thanks. :) No not the cola. It's a rub you get from smoking guitar player. http://tastylicksbbq.com/
    MELLA
    YELLA
    SWEET
    RUB
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  • MickeyMickey Posts: 16,421
    NOw that is good looking and the dark is just fine...
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • ron4fishron4fish Posts: 144
    Those look real good. B)
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  • YardawgYardawg Posts: 16
    Tim your chicken really looks good.
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Mickey :)

    Got to love thighs. :P
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Ron :)
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  • 2Fategghead2Fategghead Posts: 9,623
    Hey Sandy, Thanks. Good talking to you yesterday. How did your country ribs turn out? I'm sure they were a hit. ;)
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  • YardawgYardawg Posts: 16
    Tim, the country ribs turned out great. They are the only ribs my wife will eat.
    I am up to 185 on two butts now. The egg had a little rest after cooking romaine at 350. I shut it down til it got to 200 and replaced old lump with new. I put two 9 pound butts on at 10 PM.
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  • 2Fategghead2Fategghead Posts: 9,623
    Well you going to eat good again today. :P
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