Last nights Chicken Thighs direct

Ross in Ventura · November 2009

Seasoned with Season All, I love this rub

Bringing the Egg up to 300* Thirdeye's temp.

Thighs on a raised grid with duel function top off

Turned at 30-min

Pulled at 1:30

Served with a salad, a mighty fine meal

Ross

Serial Griller · November 2009

Those look easy and delicious Ross.Thanks
Jon

Boss Hogg · November 2009

Ross, I love your thighs!

Brian

2Fategghead · November 2009

Ross, Those look great! I did the same cook last week and did them the same way as you except at 400* and I will back 300* next time. Tim

Deplesis · November 2009

Ross,
The thighs do you great, but you better watch out for Brian :blink:
RJ

Rascal · November 2009

Who makes the 'Season-All' rub? Is it only for poultry? TIA!!~~

Rascal · November 2009

That's not kewel! Brian is as straight as a bent arrow! LOL.. 8 - )~~

Ross in Ventura · November 2009

Thanks Jon

Ross

Ross in Ventura · November 2009

Thanks Brian

Ross

Ross in Ventura · November 2009

Thanks Tim, 300* seems to do the trick

Ross

Ross in Ventura · November 2009

Simply Marvelous he makes 3 great Rubs. Season all, Sweet and Spicy, and Seafood Rub and wile you are at it he has N.Carolina cherry wood

http://www.simplymarvelousbbq.com/index.php?pg=home

Ross

Rascal · November 2009

Thank you, but I couldn't find it at the site you posted. Interestingly, Morton makes a salt/rub with the same name...

rsmdale · November 2009

Nice cook on the thighs Ross,they come out great cooked slow like that.

GOOD EATS AND GOOD FRIENDS

DALE

Ross in Ventura · November 2009

Click on contacts and give him a call

Ross

Ross in Ventura · November 2009

Thanks Dale

Ross

Big George's BBQ · November 2009

Looks really good Ross

Ross in Ventura · November 2009

Thanks George

Ross

BullyC · November 2009

Hi Ross

those thigs looked great. I also have a raised grid,
ceramic grill store one and love it. I love direct
cooked chicken, to me can't beat the flavor of
that fat smoking back up into meat. anyway quick question? roughly about how often are you turning
the thighs? I have my egg on about 325-350 turn about
every 5 minutes and turns out great. I am leary of leaving go to long on one side in fear of drying out
meat. especially going direct. anyway they looked great,
best regards Bullyc

Ross in Ventura · November 2009

Thanks Bullyc, if you are cooking at 325-350 you have to turn them often. thats why I cook them at 300* ala Thirdeye
http://playingwithfireandsmoke.blogspot.com/1997/05/perfect-thigh-work-in-progress.html

Ross

BullyC · November 2009

thanks ross, yeah your right, less heat means less turning as often, also found out, more turning
raises temps in egg, makes sense, more oxygen
more heat, but creeping up a few degrees is no biggie,
just have to watch it. Don't know if you do this, but next time Brine them in water, a little salt, a touch
of vinegar next time. how more moist they are. again
maybe you already do that. best regards BullyC

Last nights Chicken Thighs direct

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