Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Chicken thighs
SaturdayFatterday
Posts: 468
More Eggin' in the rain - although I managed to do most of it during a break in the storm. Had some boneless, skinless thighs from Costco that had been in the freezer for long enough, so we decided to cook 'em up tonight.
Rubbed the thighs with DP Shakin' The Tree, then cooked raised direct (CI grate, group buy extender, regular grate - worked really well!) around 400* for roughly 7 minutes a side. Used a few smallish chunks of cherry wood smoke for a little extra flavor. After the thighs read 180*+, I pulled 'em, spun 'em in some sauce (western Carolina/Lexington-style), and slapped 'em back on the Egg for a bit per side - just enough to get a little caramelization going - and foiled 'em for about 10 minutes.
They turned out tender and delicious, with just a hint of sweetness from the smoke and sauce. We served 'em with sauteed mixed greens (spinach, chard, kale) with shallot and garlic and sweet potato tots with sriracha mayo.
Now, pics:
Comments
-
Looks great. It's thigh night, my pics coming up.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I plan on doing stuffed, bacon-wrapped thighs soon, too, but I've already had a buddy request a Porkapillar this week, and we try to only wrap one meat in bacon a week. It's our only concession to healthfulness.[Northern] Virginia is for [meat] lovers.
-
I got to ask....Porkapillar?If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
-
My word for stuffed, bacon-wrapped pork tenderloin: http://eggheadforum.com/discussion/1152654/bacon-with-pork-and-bacon[Northern] Virginia is for [meat] lovers.
-
Now that "plated picture" is over the top -- first class- nice job...
-
Thanks, Charlie! Trying to step up my plating and photo work to keep up with y'all.[Northern] Virginia is for [meat] lovers.
-
Thighs have become my favorite cut after having the Famous Bourbon Fried Chicken at the Firestone Public House in Sacramento. Have smoked them on the Egg and want to try frying them.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
SaturdayFatterday said:Thanks, Charlie! Trying to step up my plating and photo work to keep up with y'all.My brother retired at age 43 from the restaurant business. His pet peave was "presentation"!! Not a plate went out of the kitchen without it being checked for proper "presentation", it is a very important issue in food cooking. Your photo isn't too shabby neither.. Congrats, to me this is professional "stuff".
-
No pics tonight, so you can trust me if you wish!
I have 4 chicken leg quarters on the BGE right now.
I'm trying a new rub I spotted in a store the other day. It's Carolina-style, "Rub Some Butt". Supposed to be great on pork or poultry.
I'll know in about an hour
John in the Willamette Valley of Oregon -
Nice plate for sure. The chicken with that sriracha mayo sounds deelish.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Final product looks like a mix between being caramelized and slight charred, very much what I dig wif chikken. Nice job!
______________________________________________I love lamp.. -
Love tots. Sweet potato tots? How are they?=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
@thetrim - the sweet potato tots are awesome. We use Alexia brand anytime we're doing frozen fries or tots (it's the one thing we generally don't make ourselves), and we're pretty pleased with it.[Northern] Virginia is for [meat] lovers.
-
That looks great! We like Shakin' The Tree on chicken and that rub doesn't get the love it deserves.Flint, Michigan
-
Good job. I like the coloring (colouring) on the plated picture.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
LIKE THINKING Hey I did the costco thighs last night aswell but with babyrays sauce end result looked the same. But had a roast cooking surrounded by thighs, chicken made dinner but roast went to 9:30. Glad I had a raincoat but have to get a roof for my egg area soon eh.
Brampton, Ontario -
Oh man, I'm all over the thighs. Did some bacon wrapped stuffed thighs this Sunday and they were awesome.Your's look fabulous.
-
Try the sweet potato tots wrapped in bacon, then brushed with pure maple syrup. Indirect at 400 for about 30 minutes. Amazing.thetrim said:Love tots. Sweet potato tots? How are they?__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
Categories
- All Categories
- 183.5K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 521 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 321 Sauces, Rubs, Marinades
- 547 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum