Dern thighs I love em grilled my way

2Fategghead · June 2011

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.

Eggsakley · June 2011

They do indeed look delicious. Will attempt tomorrow.

Fluffyb · June 2011

Those look GOOD! Love brined chicken thighs.

ranger ray · June 2011

thighs are my favorite!....... they look great what kind of wood did you use for flavor?...... thanks! ray

Jupiter Jim · June 2011

Tim looks great and KayNOcook says she would eat them in a heartbeat.
JJ

Clay Q · June 2011

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:

2Fategghead · June 2011

Thank you Bruce.

I'm sure your cook will be as good as mine.

Zogman100 · June 2011

Nice looking thighs, and I don't say that to just anybody! B)

2Fategghead · June 2011

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.

2Fategghead · June 2011

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

Austin Egghead · June 2011

Never have brined chicken longer than 1 hour. After those look-good-enough-to-eat- pictures I will brine longer. Thanks

2Fategghead · June 2011

Thanks Jim and blessings to KayNOcook she has good taste. :woohoo: I would cook for the both of you any time my friend. Tim

2Fategghead · June 2011

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

2Fategghead · June 2011

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

2Fategghead · June 2011

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

Grandpas Grub · June 2011

Great looking food Tim. Sure wish I was there!!!

Kent

elzbth · June 2011

Mellow yella - as in the soda? They look fantastic!

2Fategghead · June 2011

Thanks Kent they were very good I have some left overs come on over anytime.

2Fategghead · June 2011

Hey Elizabeth, Thanks.

No not the cola. It's a rub you get from smoking guitar player. http://tastylicksbbq.com/
MELLA
YELLA
SWEET
RUB

Mickey · June 2011

NOw that is good looking and the dark is just fine...

ron4fish · June 2011

Those look real good. B)

Yardawg · June 2011

Tim your chicken really looks good.

2Fategghead · June 2011

Thanks Mickey

Got to love thighs.

2Fategghead · June 2011

Thanks Ron

2Fategghead · June 2011

Hey Sandy, Thanks. Good talking to you yesterday. How did your country ribs turn out? I'm sure they were a hit.

Yardawg · June 2011

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.

2Fategghead · June 2011

Well you going to eat good again today.

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Dern thighs I love em grilled my way

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