Chicken Thighs over Veggies

DynaGreaseball

Anyone remember at what temp AZRP cooked this? I remember a full hour for the thighs, then slipping the veggies (potatoes & onions) under them for about 45 minutes. I did it once before and the skin on the thighs was perfect. Just can't remember what dome temp. Thanks in advance.

Am I crazy to make this my brand new gasket's first cook?

AZRP

90 minutes at 350 dome. -RP

AZRP

I waited 30 minutes then put the veggies on for an hour. -RP

DynaGreaseball

90 and 60...

Thank you sir!

AZRP

You're welcome, how's your weather, I'm flying into CLT tomorrow. -RP

DynaGreaseball

Hot with humidity! Unlike Arizona

Monday
94° F | 70° F Partly Cloudy
34° C | 21° C
Tuesday
99° F | 74° F Partly Cloudy
37° C | 23° C
Wednesday
97° F | 72° F Chance of T-storms
36° C | 22° C 30% chance of precipitation
Thursday
90° F | 67° F Chance of T-storms
32° C | 19° C 30% chance of precipitation
Friday
88° F | 67° F Chance of T-storms
31° C | 19° C 30% chance of precipitation

Safe trip!

DynaGreaseball

Thighs over veggies turned out great. The best part is that my gasket is still intact.

Thanks AZRP.

Grandpas Grub

Dayna,

Looks like you have some kind of gravy in that tub down there, is that so or what type of liquid?

Kent

DynaGreaseball

Those veggies were dry potatoes and onions when I started. After 30 minutes cooking the thighs, I slid the vegies under my raised grid. The liquid is simply the drippings from the chicken. Total of 60 minutes for the veggies, 90 minutes for the thighs. Wife doesn't like dark meat, so I put a boneless, skinless breast on for her the last 20 minutes or so.

Grandpas Grub

My potatoes & onion tray doesn't cook as moist. I leave the pan under the entire cook though. Possibly it's cooking the moisture out.

Some point in time I will have to put a drip pan under the chicken to see how much moisture there is.

GG

DynaGreaseball

Mine might have been wetter because I cut my potatoes in the afternoon, and soaked them in water so they wouldn't turn brown before the evening cook, then drained them before putting them under the thighs. Bet they released some of that moisture. The veggies were a bit too moist.

Only reason I like delaying the beginning cook for the veggies, is so the drippings from the chicken, in the beginning, have a chance to clear up before saturating them.

Good observation.