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Chicken Thighs and pork chops
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hvoss
Posts: 2
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?
Comments
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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/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
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 morecontext is important
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hvoss.... welcome to the forum! I usually cook thighs raised direct at 400 until internal temp is around 180.
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