Chicken thighs...

LMAJ

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• Jul 16, 2013

• #1

Bought some chicken thighs and decided to debone them and scrape the skin... a little time consuming, but to save $1.30/lb..
So - deboned, scraped, and dusted with some Plowboys Yardbird...

Off to the Traeger for an hour @ 325 ish...

OK -so it is amazing how much fat comes off those suckers!!!
A COLOSSAL PITA... but I suppose it's worth it...

BTW - comp guys have lost your minds to go through that every week!

 

N8man

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• Jul 16, 2013

• #2

MMMMMMM!!! Looks Tasty!!!!

 

LMAJ

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• Jul 16, 2013

• #3

Thanks N8!

BTW - I completely get the bite through skin thing now!!!!!

 

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Big M1ke

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• Jul 16, 2013

• #4

Those look perfect

 

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Big M1ke

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• Jul 16, 2013

• #5

What part of SE PA are you from?

 

LMAJ

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• Jul 16, 2013

• #6

Out past Kennett..

 

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Big M1ke

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• Jul 16, 2013

• #7

LMAJ said:

Out past Kennett..

Click to expand...

Nice. I'm around North Wales.

 

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tpope

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• Jul 16, 2013

• #8

That's the way ya do it.. looks great to me.

 

martyleach

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• Jul 16, 2013

• #9

I've scraped the skin a few times. Just enough to gross me out. There is so much slimy fat on that skin. The cutting board and everything gets covered with that slime. I give a lot of kudos to the guy doing the chicken in comps....
By the way, the chicken looks great!

 

cowgirl

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• Jul 16, 2013

• #10

Looks delicious LM!!

 

LMAJ

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• Jul 16, 2013

• #11

Thanks guys, and gal...
After I got done trimming and scraping that chicken it was really gross... that I had been eating that for years...


Not that I have ever felt that way about pork fat...

just saying.....

 

dano

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• Jul 17, 2013

• #12

Looking good!

 

PaPaQ

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• Jul 17, 2013

• #13

Sure looks good!

 

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bbqgeekess

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• Jul 17, 2013

• #14

LMAJ said:

.. but to save $1.30/lb..

Click to expand...

And you have a lot of leftover bones for chicken stock! Real stock, not the fake stuff you get from the store paying $3 a quart for it lol.

 

CharredApron

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• Jul 17, 2013

• #15

Agreed lotta work but well worth the effort! Looks great :clap2:

 

Big George's BBQ

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• Jul 17, 2013

• #16

Very nice I dont debone and do not scrape off skin Fat adds flavor

 

LMAJ

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• Jul 17, 2013

• #17

Big George's BBQ said:

Very nice I dont debone and do not scrape off skin Fat adds flavor

Click to expand...

You are correct my friend!
I debone mostly because these are going to work as our lunch. Much easier to eat. This is the first time I really took any time to trim up well and scrape the fat... Amazing how much there was....:shocked:

 

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eap0510

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• Jul 17, 2013

• #18

Looking Good!

-Eric

 

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williamj

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• Jul 17, 2013

• #19

Those look great! I'm cooking some this weekend but will try them on my ribolator to see if I can't get a crispier skin then just the standard indirect way.