I cooked some'en: Thighs w/ Dizzy Pig

JLOCKHART29

Well after working off graveyards at 4am yesterday an have to be back to work on days a 4am this morning I wanted an easy cook yesterday. Chicken thighs direct on a raised grill. Not much easer. Only thing easer is not even making yoiur own rub for it. Have looked at the Dizzy Pig web site many times and heard people on the forum talk about there rubs but never tryed them or any premade rubs. Always make my own as to me thats part of the cook but sometimes its nice to have the mixing done for you. Grabbed a bottle of Dizzy Dust from my dealer and was immediately impressed with the larger pieces of spice in the rub. Hold up better during the cook IMO. Rubbed skin as much for color as anything then shook some under skin. 250 degrees for close to 2 hrs on a high elevated grill direct to 170 mmeat for me and 180 for wife. Was great! The Dust added a good flavor with out over powering the bird. My wife loved it as was not so strong and hurt her stomach. Will be trying some of there spicer rubs soon.














Remember the baby geese and there parents from a month ago?

milesofsmiles

Me thinks I see a platesetter under that skillet??? I want to try some thighs like yours. Please help clear my vision . Direct or in-direct ??? Were Jake ?? Miles out.

TomM24

Looks Great. I like the shot with the egg in the background.

Beanie-Bean

I like the Dizzy Pig stuff, especially the Dizzy Dust, Swamp Venom, Jamaican Firewalk, Cowlick, Raging River, Raising the Steaks. Not so keen on the coffee-based rub.

The geese are all big now. How come they haven't headed back north? They must like it better at your place

Egg-N-Tino

If you like Dizzy Dust on the bird, a must try is Dizzy Raging River rub. Has a maple base and is primarily a Salmon rub. For the last couple months, I have been using this rub exclusively on Chicken. It has a flavor that you crave and can not get enough of.

Egg-N-Tino

P.S. Guess what;s for dinner tonight :laugh:

Big'un

I really like your picture sequence. First, you show us the thighs and proceed thru the prep, cooking, and final plating. And then, you show us pics of the geese you are going to cook next. That's some ideal planning!!Haha. Well done!

JLOCKHART29

Have been working so much OT and since afraid to use the internet at work it has really taken a bit on my forum time. Please forgive me for not responding to all the great cooks everyone is doing. Just not enough time. After working all those 12 hr gaveyards I didn't sleep but 2 hrs last night an will crash about 19:00 tonight. There are so many new people doing great cooks its hard to keep up. Thanks for the compliments and Miles it was cooked direct. I built a "stand" out of S.S to hold the grill you see to holds it up as high as grill on a platsetter but direct. Pic. Eill take a pic of stand by self if you want.

milesofsmiles

Thanks for the close-up on your rig. Iget it now LOL Shore is direct. Miles out.