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Chicken Thighs and pork chops

hvosshvoss Posts: 2
edited August 2011 in EggHead Forum
I am new to the Green egg and am wondering about some hints for thighs and pork chops. One recipe seemed to take a long time for the thighs.  400 indirect with a plate setter, 20 mins on one side, 20 on the other, baste on one side for ten, then baste on other side for 10 more. Any tips?
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Comments

  • 4Runner4Runner Posts: 1,423
    For pork chops I just grill direct at 400. Using a meat therm, I go to 145. I haven't done thighs believe it or not.

    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/
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  • LDDLDD Posts: 1,225
    400@40 min sounds about right. a tip from Little Steven: add in a bit of cornstarch into your rub to crisp up the skin. also, if you take the thighs closer to 200, the skin will crisp up even more
    context is important :)
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  • WoodbutcherWoodbutcher Posts: 1,004
    hvoss.... welcome to the forum! I usually cook thighs raised direct at 400 until internal temp is around 180.
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