Two Hour Thighs

Nature Boy

Evenin'.
Flying solo here tonight, as the missuz and twins are over at grandma's. Had some "outside time", so I decided to do something a bit different. I usually cook thighs for about an hour (or a bit less) sometimes direct at 300, or indirect at 400. We cook thighs at least once a week....sometimes more. Today I decided i wanted a smokier flavor, and a longer cook (to allow more time to sip cold Guinness). [p]I broke out my recently-acquired plate setter, a shallow dry drip pan, and got me a little fire going. I plunged 2 chunks of cherry (love that stuff) into the fire, and waited maybe 15 minutes until the smoke was blue, and the dome temp was about 200. Put 4 mustard/rub/rubbed thighs on over the dry drip pan, with a steady blue smoke coming from the top. I left the daisy off, and cracked the bottom vent to 1/8 inch. Over the next hour, the dome temp slowly rose to 300. I applied some sauce to both sides, and stuck in the polder probe. After 30 more minutes I flipped the pieces over. Polder read 158. 30 more minutes and Polly Polder was croaking 175. The sauce was caramalized everywhere, and not burnt anywhere. [p]The juice dripped down my chin. A nice smoky spice was throughout, and the crust was bursting with flavor. The skin was a not crunchy, but I normally don't eat it anywho.[p]And it was good.
I recommend a similar approach if you want something new and good.[p]Stouts!!
NB

Jethro

Nature Boy,[p]Hey NB interesting post. One thought I had as I read it; does having the "more time to sip cold Guinness", help in coming up with phrases like, "Polly Polder was croaking 175", oh man that was great! LOL [p]I am starting to look more and more for more smoke flavor myself so this post was interesting to me.[p]Take Care,
Jethro

JimW

Nature Boy,
I've been doing leg quarters pretty much that way for several years now. They always turn out great and they will hold for a good while if something else gets delayed.
JimW