Tips on thighs

topchefvt52 · Jan 19, 2010

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 · Jan 19, 2010

Some guys start on the smoker then transfer to the grill, just to crisp the skin.

Big Mike

PatioDaddio · Jan 19, 2010

Get Adam Perry Lang's book, Serious Barbecue and try his method. I can't say enough good things about the book.

John

topchefvt52 · Jan 19, 2010

Thanks gentlemen.

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

BigJimsBBQ · Jan 19, 2010

Dad builds great smokers and son is great chef ... what a combo. Just ordered book myself ... Thanks for the lead.

Contracted Cookers · Jan 19, 2010

your not cooking for your self . try a few different methods and flavors invite some friends and there you go .

Arlin_MacRae · Jan 20, 2010

Moved to the Competition section for ya, top. You might get a more focused response here.

Rich Parker · Jan 20, 2010

PatioDaddio said:
Get Adam Perry Lang's book, Serious Barbecue and try his method. I can't say enough good things about the book.

John

Excellent book!

Tips on thighs

topchefvt52

Guest

Big Mike's BBQ

Guest

PatioDaddio

Babbling Farker

topchefvt52

Guest

BigJimsBBQ

Guest

Contracted Cookers

is one Smokin' Farker

Arlin_MacRae

somebody shut me the fark up.

Rich Parker

Babbling Farker

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