Chicken Thighs ala Thirdeye

Ross in Ventura · September 2009

Skinned and de-boned 11 chicken thighs.

Bones scraps and fat

Six with Southern Flavor BBQ Rub and five marinaded in Italian Dressing and Southern Flavor BBQ Rub

On the Egg at 250* raised grid direct

Turned at 20-min.

Pulled at 181* internal 1:45-min.

I like my skin crispy.

Served with tatters and salad, vary tasty

Thanks Wayne for your site and contributions

Recipe:
http://playingwithfireandsmoke.blogspot.com/1997/05/perfect-thigh-work-in-progress.html

Ross

ibanda · September 2009

Those look great! I have been going a little hotter and faster (with good results), but I am going to give this method a try.

Gunnar · September 2009

They look like they turned out great. The results make the prep look like it was worth the effort. My wife calls me a foodie, but what Wayne has tried, documented and posted leaves me pale in comparison. Temp over time, but would you say roughly 2 hours for estimating the cook duration.

Bacchus · September 2009

Great Job Ross.
Im guessing the ones with a little darker char are the Italian Dressing ones?

Ross in Ventura · September 2009

Thanks Ron, yes the darker ones are marinaded ones

Ross

Ross in Ventura · September 2009

Thanks Barry, they were on for 1-hr. 45-min.

Ross

Misippi Egger · September 2009

Looks great, Ross. I have a couple of questions:

1) I don't see toothpicks- did you have any trouble keeping the skin back on the thighs while cooking & turning after having removed it?

2) Which did you like better - marinaded or not?

3) You did one flip at 20 min. (from skin-up to skin-down). How long skin-down before you made the next flip, since they look like they finished skin-up? (You got such good-looking skin without over charring it). That's what I have the most trouble doing. :(

Thanks......

Phil · September 2009

I'm unclear about something. You said that you skinned the thighs. Did you then season the thighs AND the skins then wrap the thighs back in the skins to cook? The finished product looks like the skins are back on the meat.

Ross in Ventura · September 2009

Thanks clark, I flipped at 30-min. skin side down for another 30-min. I did not use toothpicks and both tasted real good.

Ross

Ross in Ventura · September 2009

Yes Phil I did season and put the skin back

Ross

SoCalWJS · September 2009

Good lookin cook again Ross. Excellent photo tutorial. Not familiar with "Southern Flavor" BBQ rub - anything similar?

Misippi beat me to the question on whether or not you used toothpicks to reattach the skins.

Ross in Ventura · September 2009

I was working on the movie Blue Sky in Selma, Alabama I would always BBQ at night at the hotel were I stayed. I went to the market one evening, in the meat section they had these filets with this rub this was in 1990 and have been using ever since
http://www.southernflavor.com/index.php?option=com_virtuemart&page=shop.browse&category_id=1&Itemid=69&vmcchk=1&Itemid=69

Ross

Grandpas Grub · September 2009

Great looking cook Ross. Thanks for the pictorial.

Kent

NoVA Bill · September 2009

Hello Ross,

How were the skins to managed once removed, i.e., turning on the grill? I saw the post where you were asked about toothpicks. Last question: is the finished product worth the effort? Looks like it to me.

I won't ask where's that glass of wine?

Ross in Ventura · September 2009

Thanks Kent

Ross

Ross in Ventura · September 2009

Hey Bill, the skins were easy to scrape, a little more difficult on the grill. I do not know if was worth ittttttttttt.

Ross

Beli · September 2009

Ross,
Nice transformation from begining to end, looks really good......must cook some chicken soon.

Serial Griller · September 2009

Man ! Those look tasty.That's comfort food at it's best.Great on a cold snowy Sunday night!
Thanks for the lesson!!!
Jon

mojo · September 2009

Nice pictorial, but I sure do miss that glass'o wine!

thirdeye · September 2009

That looks pretty tasty Ross.

I had a Subway roast beast sammy for lunch. Fortunately I had my own homegrown tomatoes and homemade pickles on it.

Ross in Ventura · September 2009

Thanks Beli

Ross

Ross in Ventura · September 2009

Thanks John

Ross

Ross in Ventura · September 2009

Thanks Mike

Ross

Ross in Ventura · September 2009

Thanks Wayne, your Subway was much better with your own vegetables I'm sure

Ross

EGGARY · September 2009

Ross,
How long did it take to cook the thighs at 250 ? Did you use any wood for smoking ? It all looked tasty.

Thanks for the inspiration.

Gary

SkySaw · September 2009

Looks great Ross! I can't wait to give this a try.

Mark

Ross in Ventura · September 2009

1hr. 45-min. no wood for smoke

Ross

Ross in Ventura · September 2009

Thanks Mark

Ross

Chicken Thighs ala Thirdeye

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