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Two Skewers of Chicken Thighs

Doc_Eggerton
Doc_Eggerton Posts: 5,321
in EggHead Forum
One pretty spicy for me and one pretty sweet for The Spouse.  For an unplanned cook this turned out really good.




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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Comments

  • Canugghead
    Canugghead Posts: 13,709
    Great looking meat you got there, love the idea of resting skewer on bricks.
    canuckland
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  • Tbla
    Tbla Posts: 57
    Well done.   I like the brick idea also.   Gotta try that.   
    Woodbury, MN.   LBGE, Weber gasser, ECB
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  • Mickey
    Mickey Posts: 19,768
    Real nice 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Black_Badger
    Black_Badger Posts: 1,182
    Nice @Doc_Eggerton. I too noticed the bricks and thought that was a pretty cool idea. Any particular reason not to do these directly on the grate? I'm assuming you get a more moist finished product???

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    I like the way you think Doc! Your cook looks tasty too.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • SoCalTim
    SoCalTim Posts: 2,158
    Fantastic. Bookmarked for this weekend! 
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Toxarch
    Toxarch Posts: 1,900
    Love the brick idea. Meat looks good.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    Looks like the (&(^%$&^%$&$ site did not post my last pic.



    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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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    The bricks let me mimic yakatori style.  I do some real yakatori recipies, but this was just off the cuff.  I think some of the grilled meats look better without the grid marks and the texture is good.  Of course it raises the cook area higher.

    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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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    That looks great Doc. Like others have noted, the skewers on bricks seems like a great idea. Seems like when I do kabobs there's always a little something sticking to the grid. This would eliminate that.

    Thanks for posting!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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