I made a fast no-fuss dinner tonight that I have made before with good results but not so much tonight and I am not sure why. I made bone-in chicken thighs raised indirect and at the end I finished them with bbq sauce. Some of them turned out good but some were dry and I am not sure why. One thing that happened is that I was in a bit of a rush and after I got the raised grid in there and closed the egg, it took a while to get the egg back up to 400 so I put the thighs on at 300 and it took I think another 20 minutes or more before the heat came up. Could that be why some turned out dry? The other thought I had is that I should have done them direct instead of indirect? Any insights appreciated- thanks!!
Charleston, SC
L/MiniMax Eggs
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Essentially: browned the seasoned chicken in a skillet for 30 seconds per side, added relevant flavors (I used garlic and thyme), and transferred to the egg which at the time was at 250 degrees, and left it there for 10-15 minutes (direct).
Turned out being the most succulent pieces of chicken I've made.
Not sure why yours were dry - but chicken thighs are higher in fat and thus really hard to mess up..
Was the chicken fresh or frozen?
Use a meat thermometer, is my recommendation, and pull them off at 160, then give them a 10-15 minute rest. Thighs are pretty forgiving - they're the pork butt of a chicken.
I'm excited - ordered my Thermopen, waiting for it to come in.
This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite.
Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
New Orleans, LA - we know how to eat
L/MiniMax Eggs
Rockwall Texas, just east of Dallas where the humidity and heat meet! Life is too short to get caught in the fast lane behind somebody slow!
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This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite.
Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
New Orleans, LA - we know how to eat
you cannot cause meat to be dry by: cooking previously frozen meat; by using 'too much' salt; by pressing down on hamburgers (though you shouldn't do this anyway); by poking it; or by even air drying it (like, as with aging beef)
now that you removed all those possible causes, you will be a temp-taking ninja. never again overcooking meat (unless you are hinking dreavily while cooking