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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-07-2011, 05:15 PM   #1
redvert05
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Default Chicken Thighs - Boneless/Skinless with Pron

Picked up about 8 lbs of Boneless/Skinless thighs and put them on the OTG using Stubbs with Pear wood for smoke. Here is the progression:

Dusted with Famous Dave's Rib Rub, EVOO, and Kosher Salt



On the Kettle with our homemade hover grill in place for capacity



Cooked at 250* for 1hr 45min and they are off, spritzed with AJ/Apple Cider Vinegar every 45 min



Summer Squash / Zucc's / Onions done on our 1950's Sears (Coleman) white gas stove



Plated up and ready to eat! Drizzle of Alabama Sauce and SBR/Apple Cider Vinegar mix BBQ Sauce.





Boy were they good. Wife had great things to say about the "Weber Collection" on the deck! Lots left for lunches/dinners/snacks!!
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Last edited by redvert05; 07-07-2011 at 07:21 PM..
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Unread 07-07-2011, 05:27 PM   #2
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I'd hit that for sure!
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Duh.
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Unread 07-07-2011, 05:48 PM   #3
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that looks great... love the squash and zucc!!!! nice job
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Unread 07-07-2011, 05:55 PM   #4
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i am absolutely sure those tasted as good as they looked.
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avatar by grillman. patent pending. :mad2::becky:
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Unread 07-07-2011, 05:57 PM   #5
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That looks mighty fine!
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Unread 07-07-2011, 06:04 PM   #6
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what temp did you do them at?
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Unread 07-07-2011, 06:10 PM   #7
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Looks awesome from here!
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Unread 07-07-2011, 07:19 PM   #8
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Quote:
Originally Posted by Twisted Martini View Post
what temp did you do them at?
Oops....forgot to put that in the post. Cooked at 250* for 1 3/4 hours.
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Unread 07-07-2011, 08:23 PM   #9
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Loooking goood!
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Unread 07-07-2011, 08:37 PM   #10
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Fantastic cook - love your camping stove - that is too cool Kerosene, right?

edit: Just noted the Smokey Joe grill as a second cooking level on the kettle. New mod in the making! Could have used that idea years ago. Got it now!
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Unread 07-07-2011, 08:45 PM   #11
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Quote:
Originally Posted by bigabyte View Post
I'd hit that for sure!
Ditto...
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Unread 07-07-2011, 08:47 PM   #12
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Quote:
Originally Posted by Qing View Post
Fantastic cook - love your camping stove - that is too cool Kerosene, right?

edit: Just noted the Smokey Joe grill as a second cooking level on the kettle. New mod in the making! Could have used that idea years ago. Got it now!
Camping stove runs on Coleman Fuel (White gas is what they used to call it, I think). Got it at a garage sale about 5 years ago from an elderly lady. Her and her late husband bought it new and used it for camping. Sold it to me for $3.00!

Hover grill on my OTG is simply made from a 14" generic grate (from Menard's) and some bolts and nuts for legs.....prob less than $5 invested in it. The Smokey Joe in the background just snuck in to the picture by mistake!

Terry
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Unread 07-07-2011, 11:28 PM   #13
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Looks great! was there any drying on the surface of the meat? In other words did the surface of the meat dry out?
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Unread 07-07-2011, 11:31 PM   #14
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Now, that is a good and healthy meal
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Unread 07-08-2011, 06:00 AM   #15
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Quote:
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Looks great! was there any drying on the surface of the meat? In other words did the surface of the meat dry out?
Without the skin, the meat developed a bit of a "bark" but since I spritzed it a couple of times it was not dry. A little bit of a thin firm outer layer of "bark" but all that was underneath it was very moist.

One thing I forgot to mention is that about half way thru I rotated the meat between the main grate and the hover grill, as the hover grill was running at a hotter temp due to it being up higher in the dome. I think this got me a more consistent "doneness" on all the pieces.

Terry.
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