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topchefvt52
01-19-2010, 11:26 AM
Howdy everyone! I'm a noob here so please forgive if this subject's been queried in the past.

After 10 years of backyard Q I'm hoping to enter this years Harpoon Championship of New England.

Question on chicken thighs, I'm happy with my past results with the exception of the skin. I can get a crisp skin via cowboy charcoal (offset grill method) but I prefer the smoke flavor of the offset or pellet smoker.

I'd appreciate any tips on hitting the crispy skin/smokey meat nirvana point.

Thanks!

Big Mike's BBQ
01-19-2010, 12:48 PM
Some guys start on the smoker then transfer to the grill, just to crisp the skin.

Big Mike

PatioDaddio
01-19-2010, 02:08 PM
Get Adam Perry Lang's book, Serious Barbecue (http://www.amazon.com/Serious-Barbecue-Smoke-Outdoor-Cooking/dp/1401323065) and try his method. I can't say enough good things about the book.

John

topchefvt52
01-19-2010, 04:18 PM
Thanks gentlemen.

Someone else was praising Lang's book in another Que forum...I'll have to jump on that one.

BigJimsBBQ
01-19-2010, 06:52 PM
Dad builds great smokers and son is great chef ... what a combo. Just ordered book myself ... Thanks for the lead.

Contracted Cookers
01-19-2010, 07:57 PM
your not cooking for your self . try a few different methods and flavors invite some friends and there you go .

Arlin_MacRae
01-20-2010, 10:02 AM
Moved to the Competition section for ya, top. You might get a more focused response here.

Rich Parker
01-20-2010, 12:34 PM
Get Adam Perry Lang's book, Serious Barbecue (http://www.amazon.com/Serious-Barbecue-Smoke-Outdoor-Cooking/dp/1401323065) and try his method. I can't say enough good things about the book.

John

Excellent book!