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Chicken Thighs 8-3-12
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Doc_Eggerton
Posts: 5,321
Well marinated in Dichickos Garlic. Looks dark in the photos, but that is the skin and marinade, the underlying meat is juicy and tender.
Direct cook, raised grid at about 400. Took 30 minutes with several flips.
Pics to follow.
Direct cook, raised grid at about 400. Took 30 minutes with several flips.
Pics to follow.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Pics
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Looks fine as frog hair split three ways.Be careful, man! I've got a beverage here.
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Doc! Help me! I'm suffering from Chicken Thigh Enviosis!
Flint, Michigan -
Looks great. Wished I had some right now.
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Looks good, great skin!Gerhard
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DUDE! Thunder Thighs! (We're 'dark meat people'!) We do thighs all the time, mostly skinless boneless marinaded overnight in Italian dressing. Same deal, 400F raised direct. Definitely a family and crowd favorite. And cook, too, they're simple and quick. Is that TONS of garlic in the stir fry? Or what? That pan is interesting, too, looks like a seived wok. Just added it to my 'list'.
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DUDE! Thunder Thighs! (We're 'dark meat people'!) We do thighs all the time, mostly skinless boneless marinaded overnight in Italian dressing. Same deal, 400F raised direct. Definitely a family and crowd favorite. And cook, too, they're simple and quick. Is that TONS of garlic in the stir fry? Or what? That pan is interesting, too, looks like a seived wok. Just added it to my 'list'.
We're smoking turkey thighs today. And, yes, we do like a lot of garlic.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Doc - how do you like your Williams Sonoma sieve? I was looking at them my last trip there.
Mama always said, Grilling was like a box of chocolates. You never know what you're gonna get. -
Doc... I took out a package of thighs earlier this morning, went online to get a recipe, and read your post. If I can do ALMOST as good as you did I'll be happy. Thanks for all the good stuff you take the time to post.
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Doc, or all, I should have included this with my last post: in your pics you cooked the veggies separately from the chicken. Is there a setup I can use to cook them both at the same time so one doesn't get cold before the other is ready?
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Doc, or all, I should have included this with my last post: in your pics you cooked the veggies separately from the chicken. Is there a setup I can use to cook them both at the same time so one doesn't get cold before the other is ready?
I cooked them on two BGEs so I could use two temps. If I did a single I would either load a one side pile of lump for direct and indirect, and try to balance them back an forth, or go cooler and longer on the meat to accommodate the veggies. Another option is to reheat the veggies. They microwave surprisingly well. Cook them first and reheat as necessary.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Doc - how do you like your Williams Sonoma sieve? I was looking at them my last trip there.
Love it. Done everything from popcorn, to shrimp, to veggies in it.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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