Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Buffalo Thighs

DavekatzDavekatz Posts: 763
edited August 2011 in EggHead Forum
Bigger than wings and just as tasty.

image

Buffalo Thighs

8 chicken thighs, bone-in, skin-on

1-2 tablespoons of your favorite barbecue rub (I used Dizzy Pig’s Swamp Venom)

1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce

3 tablespoons butter

1 tablespoon Suck Creek Wings WFR Sauce (or any good ‘hotter’ hot sauce)

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

Lay the thighs out in a single layer on a sheet pan and dust them on
both sides with the rub. Move them to the fridge and let them sit
uncovered for at least 2 hours, overnight is best. Doing this not only
to seasons the thighs but also dries the skin out a bit to keep it
crispy.

Set your grill up for an indirect cook over medium-high  (400°F)
heat. On the Big Green Egg I used the plate setter to diffuse the heat.

Combine the butter, hot sauces, Worcestershire, and garlic powder in a flame-proof melting pot and warm it on the grate just long enough to melt the butter. Set aside and keep warm (I set mine right up against the BGE).

Put the thighs on the grill skin side up. Close the lid and let them
cook for 20 minutes. Flip them skin side down and let them go another 20
minutes.

Baste both sides with the hot sauce mixture, and cook for 10 minutes
skin side down. Baste both sides one last time and cook for another 10
minutes skin side up.

Start checking the thighs for doneness. Chicken is safe when done to
an internal temperature of 160°F, but the thighs will still be chewy at
this point. I like to let them go to at least 180 to 200°F, depending on
how crispy the skin is getting.

When the thighs are done, remove to a plate and let them rest for 10
minutes. Serve with bleu cheese sauce just like you would buffalo wings.

Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
·

Comments

  • SpoonSpoon Posts: 328
    I just ate lunch and this post made me drool a little. =P~

    Make sure to edit your post and move it from the "forum list" to the cookbook section under poultry. That way it will be easier for everyone to find for future cooks.
    "Pork so tender you can pull it with a spoon." ~Spoon
    ·
  • Egg JujuEgg Juju Posts: 658

    Great looking chicken thighs... Buffalo style is always tasty!

    Large and Small BGE * www.quelfood.com
    ·
  • 4Runner4Runner Posts: 1,978
    edited August 2011
    Looks great.  I was just thinking I need to try some thighs.  We always do wings and breasts.  Thx for the post.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    ·
  • Village IdiotVillage Idiot Posts: 6,951
    Looks great !  Might be too hot for the wife, though.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • hvosshvoss Posts: 2
    20 mins 20 mins another 10 then another 10, rest for an additional 10!  that seems like a very long time cooking.  I am new to green egg cooking, but this seems like a long time.
    ·
  • FrankCFrankC Posts: 414
    They are some good looking thighs!  Thanks for sharing the recipe....I think I'll try these in a few weeks as a football Sunday snack!

    fc
    ·
  • DavekatzDavekatz Posts: 763
    edited August 2011
    20 mins 20 mins another 10 then another 10, rest for an additional 10!  that seems like a very long time cooking.  I am new to green egg cooking, but this seems like a long time.
    Since I'm set up indirect, it's more roasting than grilling and you can go a lot longer without burning the thighs. A lot of folks just take their dark meat just to 180°F internal, but I like mine closer to 200°F. That takes 60 to 80 minutes on average. It is a long time, but the end result is worth it - crispy skin and tender meat. I do my wings the same way and they are also wonderful.
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
    ·
Sign In or Register to comment.