I cooked some\'en:Sage stuffed thighs & cheese grit

WARNING: Lots of pics as this is a mini tuteral. Sometimes things that are simple to us are not to begaining cooks. Just like spell'en! :laugh: Anyway today we is going to learn how to debone a yard bird thigh and stuff it as well as a few peppers along the way. Drum roll please....the raws:


We will start with the jellepeno peppers. Simply cut a V shaped wedge out of the top of the pepper with a sharp knife cutting the core threw at the cap to remove the seed and connecting tissue with out cutting all the way threw. I like to stuff with the cheese of my choice which in this case was what I had left in the cheese drawer of Munster and parvilon. Add some Tonys to the top and dress with a little fresh thime.




On the Egg at 300 indirect for about an hour untill the pepper starts to wilt.




Since my shrimps and grits cook I did last week I have been on a grit roll. Just some'en in my DNA abouts me some grits so why not chicken and grits?? :woohoo:
I used to hunt all over looking for deboned thighs. Why? Cheaper and easer to do myself. Below is a step by step on how I do it.
First I work my finger under the bone between it and the meat to make a space for my knife.


Next I but my knife in the hole and start working the meat off the bone.




Flip thigh over and remove the end of bone with the connecting tissue.


Simple!


Ok now that we got it deboned we are going to stuff it with a fresh sage leaf, some white American cheese, a slice of mapel ham and a little DP's raising the stakes rub. Roll and pin with tooth picks.




Auron want to know when we eat??!! :woohoo:


Have cut up one red onion, 6 cloves of garlic, 4 shallots, and 3 small bell peppers and cooked till tinder in 1/4 stick of real butter then set aside. No pics of this. Next EVOO in the bottom of same cast iron skillet and add the thighs turning every few minenets till cheese is mealted and thigh is done. All cooked direct at about 300-325 on the dome.


Remove the thighs and set aside, drain most of the grease off along the edge of your fence to kill the grass then scrape all the stuck on cheese and thigh bits off the bottom. Back on the Egg and add 1 cup white wine. Reduce to about half volume then add two cans fire roasted tomatoes to skillet as well as the cooked vegs.


Cook for abut 20 min. with lots of smoke then add thighs back to the mix and cook another 5 or 10 min.


Mean while have good old fashion made from scratch grits made up to which I add on top of the lable directions 1/2 cup heavy cream and a cup shreaded cheese the last 10 min. of simmer. Pour grits in cups or small forms and let set. Invert in bowel and arange as shone by splitting the thigh in half and placing on each side of the grits.