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Mesquite Teriyaki Turkey Thighs

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Doc_Eggerton
Doc_Eggerton Posts: 5,321
in EggHead Forum
Not as good as my low and slow, but great for a work day cook.



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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  • BizGreenEgg
    BizGreenEgg Posts: 301
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    Dayum.  Did you baste them near the end to get that glaze on them?  Great color.
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    BizGreenEgg said:
    Dayum.  Did you baste them near the end to get that glaze on them?  Great color.
    Nope, just marinated overnight in teriyaki.

    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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  • johnmitchell
    johnmitchell Posts: 6,570
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    Looks great from here and am loving the skin on the chicken, those thighs looks so succulent
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Eggingaround
    Eggingaround Posts: 357
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    That looks delicious!
    Mckinney, TX
    LBGE--AR with Rig extender 
    Mini Max
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I would trade you for the measly chicken thighs I had tonight.  Looks good Doc!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Mattman3969 said:
    I would trade you for the measly chicken thighs I had tonight.  Looks good Doc!
    Mattman, marinate them in teriyaki for a couple of days, then do them with lots of mesquite at 250 for about 4 hours.  It is to die for, and a standard big cook we do with 40 or 50 thighs then strip for freezer resources.


    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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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Are you using a homemade or store bought teriyaki sauce??   I bet I know the answer but I just gotta confirm.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • otter
    otter Posts: 342
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    Nice, looks great
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    Wozer!  I've been thinking about cooking turkey thigh, but never have.  I'm all in.  Thanks for the thread.

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

    Terry

    Rockwall, TX
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  • Zmokin
    Zmokin Posts: 1,938
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    Doc_Eggerton said:
    Mattman3969 said:
    I would trade you for the measly chicken thighs I had tonight.  Looks good Doc!
    Mattman, marinate them in teriyaki for a couple of days, then do them with lots of mesquite at 250 for about 4 hours.  It is to die for, and a standard big cook we do with 40 or 50 thighs then strip for freezer resources.

    I can't tell from the pic if those were raised direct or indirect?

    But they sure looked tasty
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Sweet100s
    Sweet100s Posts: 553
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    Doc_Eggerton said:
    Mattman3969 said:
    I would trade you for the measly chicken thighs I had tonight.  Looks good Doc!
    Mattman, marinate them in teriyaki for a couple of days, then do them with lots of mesquite at 250 for about 4 hours.  It is to die for, and a standard big cook we do with 40 or 50 thighs then strip for freezer resources.


    DocE Do you prefer turkey thighs or chicken thighs done that way?
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Mattman3969 said:
    Are you using a homemade or store bought teriyaki sauce??   I bet I know the answer but I just gotta confirm.  

    I make homemade yakatori sauce, but for teriyaki I just use Yoshida.

    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
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    Zmokin said:
    Doc_Eggerton said:
    Mattman3969 said:
    I would trade you for the measly chicken thighs I had tonight.  Looks good Doc!
    Mattman, marinate them in teriyaki for a couple of days, then do them with lots of mesquite at 250 for about 4 hours.  It is to die for, and a standard big cook we do with 40 or 50 thighs then strip for freezer resources.

    I can't tell from the pic if those were raised direct or indirect?

    But they sure looked tasty

    Raised and indirect.

    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
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    Sweet100s said:
    Doc_Eggerton said:
    Mattman3969 said:
    I would trade you for the measly chicken thighs I had tonight.  Looks good Doc!
    Mattman, marinate them in teriyaki for a couple of days, then do them with lots of mesquite at 250 for about 4 hours.  It is to die for, and a standard big cook we do with 40 or 50 thighs then strip for freezer resources.


    DocE Do you prefer turkey thighs or chicken thighs done that way?

    Sweet100s said:
    Doc_Eggerton said:
    Mattman3969 said:
    I would trade you for the measly chicken thighs I had tonight.  Looks good Doc!
    Mattman, marinate them in teriyaki for a couple of days, then do them with lots of mesquite at 250 for about 4 hours.  It is to die for, and a standard big cook we do with 40 or 50 thighs then strip for freezer resources.


    DocE Do you prefer turkey thighs or chicken thighs done that way?

    We do both, but the turkey is the best.

    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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  • chadpsualum
    chadpsualum Posts: 409
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    Man...does that look good.  My mouth was watering from reading the post title and the pics did nothing to stop that.  Good work!
    North Pittsburgh, PA
    1 LGE
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  • mdpsych2
    mdpsych2 Posts: 9
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    How long did you cook them for and at what temp?
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    mdpsych2 said:
    How long did you cook them for and at what temp?
    4 hours at 250 until the interior is 180 and juices run clear is low and slow.  this weekday cook was 400 for a hour.
     

    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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  • Captainjimpark
    Captainjimpark Posts: 299
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    Doc_Eggerton said:
    mdpsych2 said:
    How long did you cook them for and at what temp?
    4 hours at 250 until the interior is 180 and juices run clear is low and slow.  this weekday cook was 400 for a hour.
     
    Wow those look awesome!!  I've never seen turkey thighs anywhere before,I guess I wasn't paying attention 
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  • Sweet100s
    Sweet100s Posts: 553
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    Doc E, what is the skin like in the low and slow method?  (4 hours at 250)
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    We do not eat the skin, we strip the thighs and use them for future meals.  Here is a pic from a low and slow.

    IMG_0518.JPG88.3K · inserted




    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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  • Jai-Bo
    Jai-Bo Posts: 584
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    Love the turkey legs at "functions"....but chicken thighs are my favorite bird part so I'm sure a turkey thigh would be even better!!!  Those look awesome!  I have never seen turkey thighs around here though?  Where are you getting these Doc?  What part of the country are you in?
    Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Jai-Bo said:
    Love the turkey legs at "functions"....but chicken thighs are my favorite bird part so I'm sure a turkey thigh would be even better!!!  Those look awesome!  I have never seen turkey thighs around here though?  Where are you getting these Doc?  What part of the country are you in?
    Publix grocery.

    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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  • Jai-Bo
    Jai-Bo Posts: 584
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    Doc_Eggerton said:
    Jai-Bo said:
    Love the turkey legs at "functions"....but chicken thighs are my favorite bird part so I'm sure a turkey thigh would be even better!!!  Those look awesome!  I have never seen turkey thighs around here though?  Where are you getting these Doc?  What part of the country are you in?
    Publix grocery.


    Good ta know...that's where momma shops all the time!   She doesn't recall seeing them there but will be on the lookout now!
    Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    It comes to them in 8 thigh boxes, when I do a smoke I order 32 thighs.  http://eggheadforum.com/discussion/1183691/smoked-teriyaki-turkey-thighs/p1


    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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