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-   -   Chicken Thighs - Boneless/Skinless with Pron (http://www.bbq-brethren.com/forum/showthread.php?t=110704)

redvert05 07-07-2011 05:15 PM

Chicken Thighs - Boneless/Skinless with Pron
 
Picked up about 8 lbs of Boneless/Skinless thighs and put them on the OTG using Stubbs with Pear wood for smoke. Here is the progression:

Dusted with Famous Dave's Rib Rub, EVOO, and Kosher Salt

http://i1194.photobucket.com/albums/...ghsVeggies.jpg

On the Kettle with our homemade hover grill in place for capacity

http://i1194.photobucket.com/albums/...hsVeggies1.jpg

Cooked at 250* for 1hr 45min and they are off, spritzed with AJ/Apple Cider Vinegar every 45 min

http://i1194.photobucket.com/albums/...hsVeggies2.jpg

Summer Squash / Zucc's / Onions done on our 1950's Sears (Coleman) white gas stove

http://i1194.photobucket.com/albums/...hsVeggies3.jpg

Plated up and ready to eat! Drizzle of Alabama Sauce and SBR/Apple Cider Vinegar mix BBQ Sauce.

http://i1194.photobucket.com/albums/...hsVeggies5.jpg

http://i1194.photobucket.com/albums/...hsVeggies6.jpg

Boy were they good. Wife had great things to say about the "Weber Collection" on the deck! Lots left for lunches/dinners/snacks!!

bigabyte 07-07-2011 05:27 PM

I'd hit that for sure!:cool:

smokeyokie 07-07-2011 05:48 PM

that looks great... love the squash and zucc!!!! nice job:thumb:

boogiesnap 07-07-2011 05:55 PM

i am absolutely sure those tasted as good as they looked.:thumb:

bluetang 07-07-2011 05:57 PM

That looks mighty fine!

Twisted Martini 07-07-2011 06:04 PM

what temp did you do them at?

Q-Dat 07-07-2011 06:10 PM

Looks awesome from here!

redvert05 07-07-2011 07:19 PM

Quote:

Originally Posted by Twisted Martini (Post 1701132)
what temp did you do them at?

Oops....forgot to put that in the post. :icon_blush: Cooked at 250* for 1 3/4 hours.

Smiter Q 07-07-2011 08:23 PM

Loooking goood!

Qing 07-07-2011 08:37 PM

Fantastic cook - love your camping stove - that is too cool :thumb: Kerosene, right?

edit: Just noted the Smokey Joe grill as a second cooking level on the kettle. New mod in the making! Could have used that idea years ago. Got it now!

Bbq Bubba 07-07-2011 08:45 PM

Quote:

Originally Posted by bigabyte (Post 1701086)
I'd hit that for sure!:cool:

Ditto...:thumb:

redvert05 07-07-2011 08:47 PM

Quote:

Originally Posted by Qing (Post 1701297)
Fantastic cook - love your camping stove - that is too cool :thumb: Kerosene, right?

edit: Just noted the Smokey Joe grill as a second cooking level on the kettle. New mod in the making! Could have used that idea years ago. Got it now!

Camping stove runs on Coleman Fuel (White gas is what they used to call it, I think). Got it at a garage sale about 5 years ago from an elderly lady. Her and her late husband bought it new and used it for camping. Sold it to me for $3.00! :shocked:

Hover grill on my OTG is simply made from a 14" generic grate (from Menard's) and some bolts and nuts for legs.....prob less than $5 invested in it. The Smokey Joe in the background just snuck in to the picture by mistake! :becky:

Terry

Timmy 07-07-2011 11:28 PM

Looks great! was there any drying on the surface of the meat? In other words did the surface of the meat dry out?

landarc 07-07-2011 11:31 PM

Now, that is a good and healthy meal

redvert05 07-08-2011 06:00 AM

Quote:

Originally Posted by Timmy (Post 1701541)
Looks great! was there any drying on the surface of the meat? In other words did the surface of the meat dry out?

Without the skin, the meat developed a bit of a "bark" but since I spritzed it a couple of times it was not dry. A little bit of a thin firm outer layer of "bark" but all that was underneath it was very moist.

One thing I forgot to mention is that about half way thru I rotated the meat between the main grate and the hover grill, as the hover grill was running at a hotter temp due to it being up higher in the dome. I think this got me a more consistent "doneness" on all the pieces.

Terry.


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