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APL competition thighs

Tried this one tonight.

Comments

  • beteezbeteez Posts: 471
    http://www.adamperrylang.com/recipes/my-competition-thigh-recipe a link to recipe. Skin had right bite. Above shows seasoned thighs in pan, reseasoned on grid, then after a dunk in the sauce.
  • beteezbeteez Posts: 471
    Finished product
  • HogHeavenHogHeaven Posts: 265
    MMMmmm... Looks good. I have a hard time getting my thighs skin to crisp when I cook with the platesetter in like that. I just set my grid on top of the fire ring, no platesetter, and cook with a 350 degree dome temp. I start with the skin side down for the first 25 minutes of the cook and then I turn them over and put my magic sauce on them.
  • beteezbeteez Posts: 471
    These did not crisp per se but the 1:45 cook time rendered all of the fat & got a clean bite through the meat & skin not sure I would do this cook very often but it as a cool experience. Can see what all a comp cook has to go through to get the perfect bite or 2 for the judge where as we want a good product with minimum effort
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