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Unread 02-19-2011, 05:51 PM   #15
pahutchens
is one Smokin' Farker
 
Join Date: 09-23-09
Location: Eau Claire WI (finally)
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I just finished most of today's smoke when I saw the throw down.
Made Chicken thighs peeled the skin off and scrapped the excess fat then rubbed it down with Simply Marvelous Cherry. Put the skin back on

Smoked in the drum with some hickory chunks at 250, For the MOINKS I used a homemade rub. Then I finished both off with Big Butz Cranberry, pretty much my go to sauce for poultry.
The skin was nice bite through, meat was not as moist as hoped, I didn't have to wipe my chin overall pleased.
Use the unbiten pic for entry
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Phil
UDS, Weber Kettle, #5 Kamado up for refurbishing,
[COLOR=blue]Blue 'like my Smoke' Thermapen
[/COLOR][COLOR=black]IMBAS certified MOINK! baller, KCBS CBJ & CTC
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Last edited by pahutchens; 04-06-2014 at 03:11 PM..
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