Thread: Thighs
View Single Post
Unread 07-27-2004, 06:56 PM   #12
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 13
Uploads: 4
Default

Quote:
Originally Posted by PitPirate
Humbly I would do them as I would Wings.

I have an off set so I set them close to the firebox and flip till they are crisping up. At this point I just have salt and pepper on them. After they look like you want move them into a pan or way further back for a while and hit them with just a tad of sauce of choice.

I'll keep looking around the net for a recipie tho.

peace

For wings, i take them Far away from the firebox. with a little higher heat.. 220-230.. Cookem till they start to plump up, then flip them. Keep rotating them in position in relation to the heat. When they start to get golden, they shoul be starting to move fairly freely in the joint. Split one, juices should be amost clear.. Move them to the hot spot for finishing, Glaze them while u finish them near the heat.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote