Chicken Thighs ala Thirdeye

Ross in Ventura

is One Chatty Farker
Joined
May 16, 2008
Location
Ventura...
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Skinned and de-boned 11 chicken thighs.
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Bones scraps and fat.
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Six with Southern Flavor BBQ Seasoning and five marinaded in Italian dressing and Southern Flavor BBQ Seasoning
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On the Egg at 250* raised grid direct.
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Turned at 30-min.
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Pulled at 181* internal, 1:45-min.
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I like my skin crispy.
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Served with tatters and salad, vary tasty.

Thanks Wayne for your site and contributions

Recipe:http://playingwithfireandsmoke.blogspot.com/1997/05/perfect-thigh-work-in-progress.html

Ross
 
The chicken looks really good but it makes me sad to see the glass of water:sad:
 
Thanks for the post and links Ross.

I missed this on Wayne's site.

I never tried deboning the thighs, and along with this skin scrape method, might actually get the family to start liking more thank plain old breast meat.

Thanks!
 
Looking good Ross -will be putting that on the list - someone has chicken thighs on sale this week.
 
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