chicken thigh help

Unknown

Hi,
Need help with chicken thighs. Do I cook direct or indirect?
Temp to cook at and approx. time it will take.
Thanks,

egret

porknormous,
I cook mine direct on a raised grid 350-400 degrees.....takes about 20-25 minutes turning every few minutes........

RU Eggsperienced

<p />Hi porknormous,[p]I do mine indirect for about 1.5hrs @ ~300.[p]I spice with salt & pepper and then start to baste w/your favorite sauce for the last 30-45min. [p]Turn out good every time. [p]Cheers....JerryD
[ul][li]http://www.biggreeneggsperience.com/[/ul]

Sundown

egret,[p]I thought you would be out at the Winery old fella, counting the stock![p]What do you use as a rub on your chicken thighs?(I was going to ask what so you use for a rub on your things, but thought being more specific would be a good thing.)

egret

Hey Carey,
This is my standard cook at the dealer's/fests :[p]Red Rooster Chicken Thighs
by John Hall (egret)[p]Ingredients :[p]GrillMeister’s Special Egg’n Seasoning (recipe follows)
6-8 Chicken Thighs (skinned and visible fat removed)
Bluesmoke’s Red Rooster Rub[p]Procedure :[p]Place chicken thighs in a ziplock bag and pour in about 1/2 cup of Grillmeister’s Seasoning (you may need more than 1/2 cup-just enough to soak the thighs, not submerge them). Put thighs in refrigerator for about one hour, turning often.
Remove thighs from the marinade and sprinkle on the Red Rooster Rub (both sides).
Preheat egg to 400° dome temperature. Cook thighs direct on a raised grid for about 20-25 minutes, flipping every few minutes, until they reach an internal temperature of 175°.
Remove thighs to a plate and cover with foil for 10-15 minutes (this will retain the moisture and produce the juiciest thighs you ever ate!).[p]GrillMeister’s Special Egg’n Seasoning[p]1 15 oz. bottle of Soy Sauce
1 Tbls. Garlic Powder
1 Tbls. Chipotle Powder
1 tsp. Onion Powder
1 tsp. Wasabi Powder
1/4 tsp. Chinese Five Spice[p]Take the bottle of soy sauce and pour a bit of it out to make room for the spices. (Just a few tablespoons). Using a funnel, pour all the dry spices into the bottle. Replace some of the soy sauce that you poured off. Put the cap back on and shake well. The seasoning works best if this is done the day before the cook.
Always remember to shake well before using.
Any leftover sauce can be refrigerated.[p]Note : This seasoning can be used anytime you would use Dale’s Seasoning. It’s better, though, and doesn’t contain the MSG![p]

ChefDave

egret,
John Is there a suggestion as to what to substitute for the red rooster rub. WE have all the Dizzy Pig rubs, would any of them work?

egret

Letts-Do-It,
I'd use either Tsunami Spin or Shaking the Tree if I didn't have the Red Rooster. Bluesmoke on this forum sells this stuff and I'd recommend it, especially for this cook.......

Unknown

egret,
Thank you John per Jan and she says they are ready to go on any minute. You might interested that we pick grapes all day yesterday. Triamate (sp) to be in fact. The freeze on Easter weekend did a bad number on the vineyards around her. Down 60-70% at harvest time. First time I can remember this in sixty some years. Wish you could have been with us.