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Chicken Thighs ala Thirdeye
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Ross in Ventura
Posts: 7,234
Skinned and de-boned 11 chicken thighs.
Bones scraps and fat
Six with Southern Flavor BBQ Rub and five marinaded in Italian Dressing and Southern Flavor BBQ Rub
On the Egg at 250* raised grid direct
Turned at 20-min.
Pulled at 181* internal 1:45-min.
I like my skin crispy.
Served with tatters and salad, vary tasty
Thanks Wayne for your site and contributions
Recipe:
http://playingwithfireandsmoke.blogspot.com/1997/05/perfect-thigh-work-in-progress.html
Ross
Comments
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Those look great! I have been going a little hotter and faster (with good results), but I am going to give this method a try."Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
Small and Large BGE in Oklahoma City. -
They look like they turned out great. The results make the prep look like it was worth the effort. My wife calls me a foodie, but what Wayne has tried, documented and posted leaves me pale in comparison. Temp over time, but would you say roughly 2 hours for estimating the cook duration.LBGE Katy (Houston) TX
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Great Job Ross.
Im guessing the ones with a little darker char are the Italian Dressing ones? -
Thanks Ron, yes the darker ones are marinaded ones
Ross -
Thanks Barry, they were on for 1-hr. 45-min.
Ross -
Looks great, Ross. I have a couple of questions:
1) I don't see toothpicks- did you have any trouble keeping the skin back on the thighs while cooking & turning after having removed it?
2) Which did you like better - marinaded or not?
3) You did one flip at 20 min. (from skin-up to skin-down). How long skin-down before you made the next flip, since they look like they finished skin-up? (You got such good-looking skin without over charring it). That's what I have the most trouble doing. :(
Thanks...... -
I'm unclear about something. You said that you skinned the thighs. Did you then season the thighs AND the skins then wrap the thighs back in the skins to cook? The finished product looks like the skins are back on the meat.
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Thanks clark, I flipped at 30-min. skin side down for another 30-min. I did not use toothpicks and both tasted real good.
Ross -
Yes Phil I did season and put the skin back
Ross -
Good lookin cook again Ross. Excellent photo tutorial. Not familiar with "Southern Flavor" BBQ rub - anything similar?
Misippi beat me to the question on whether or not you used toothpicks to reattach the skins.South SLO County -
I was working on the movie Blue Sky in Selma, Alabama I would always BBQ at night at the hotel were I stayed. I went to the market one evening, in the meat section they had these filets with this rub this was in 1990 and have been using ever since
http://www.southernflavor.com/index.php?option=com_virtuemart&page=shop.browse&category_id=1&Itemid=69&vmcchk=1&Itemid=69
Ross -
Great looking cook Ross. Thanks for the pictorial.
Kent -
Hello Ross,
How were the skins to managed once removed, i.e., turning on the grill? I saw the post where you were asked about toothpicks. Last question: is the finished product worth the effort? Looks like it to me.
I won't ask where's that glass of wine? -
Thanks Kent
Ross -
Hey Bill, the skins were easy to scrape, a little more difficult on the grill. I do not know if was worth ittttttttttt.
Ross -
Ross,
Nice transformation from begining to end, looks really good......must cook some chicken soon. -
Man ! Those look tasty.That's comfort food at it's best.Great on a cold snowy Sunday night!
Thanks for the lesson!!!
Jon -
Nice pictorial, but I sure do miss that glass'o wine!
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That looks pretty tasty Ross.
I had a Subway roast beast sammy for lunch. Fortunately I had my own homegrown tomatoes and homemade pickles on it.Happy Trails~thirdeye~Barbecue is not rocket surgery -
Thanks Beli
Ross -
Thanks John
Ross -
Thanks Mike
Ross -
Thanks Wayne, your Subway was much better with your own vegetables I'm sure
Ross -
Ross,
How long did it take to cook the thighs at 250 ? Did you use any wood for smoking ? It all looked tasty.
Thanks for the inspiration.
Gary -
Looks great Ross! I can't wait to give this a try.
Mark -
1hr. 45-min. no wood for smoke
Ross -
Thanks Mark
Ross
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