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Chicken thighs - new rub
Misippi Egger
Posts: 5,095
I decided to try a new rub I got recently from Williams Sonoma - it is based on Applewood smoked sea salt. It has a very strong smoked aroma!
Rub under the skin and then on both sides.
Rested in the fridge uncovered for an hour to dry out the skin.
Large egg at 500*, then skin down, direct at fire ring level, for 5 minutes. I then added the adjustable rig with a drip pan and the chicken on the extended grid - 350-400*.
Cooked for about 10 minutes until 180-190* internal. Brief, foiled rest and then plated with microwaved corn and a small salad.
The rub was a hit - might be a little more liberal with it the next time. Give it a try - Williams Sonoma.
Been watching the Chilean miners all come up to safety - awesome!
Thanks for looking!
Now to watch DVR'd 'Criminal Minds'
Rub under the skin and then on both sides.
Rested in the fridge uncovered for an hour to dry out the skin.
Large egg at 500*, then skin down, direct at fire ring level, for 5 minutes. I then added the adjustable rig with a drip pan and the chicken on the extended grid - 350-400*.
Cooked for about 10 minutes until 180-190* internal. Brief, foiled rest and then plated with microwaved corn and a small salad.
The rub was a hit - might be a little more liberal with it the next time. Give it a try - Williams Sonoma.
Been watching the Chilean miners all come up to safety - awesome!
Thanks for looking!
Now to watch DVR'd 'Criminal Minds'
Comments
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Clark, That is not very nice. :P
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I've used it on ribs, good stuff!
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Looks GREAT! I did brined thighs tonite.Too salty.I wanted to brine 1 hour.Had unexpected company,brined 4 hours!!!
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Distractions can be h@$ll !
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Very nice last plate pic Clark but come on. If you going to nuke the corn don't fess up to it!! :laugh:
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Thanks, JL!
I definitely like to char my corn a little on the grill, but Jana found this microwave technique that is really nice:
Shuck and silk, add butter, salt & pepper. Wrap the ears in wax paper, twisting the ends, then nuke them (2 ears) for 6 minutes. Easy, and pretty darn tasty, when not grilling them.
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