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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-17-2011, 12:23 PM
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#1 |
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Babbling Farker
  Join Date: 04-03-10
Location: Cypress TX
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First attempt at comp style thighs (pr0n)
Kroger had thighs on sale this week so I figured I would make a run at some comp style thighs. I started by removing the skins from the thighs then I began to debone and trim them. I then scraped the fat off the inside of the skin and seasoned the thighs. I finally wrapped each piece with the cleaned skin and got them ready for the smoker. More pr0n to come when I get them cooking!
   
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J Crunch |
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07-17-2011, 12:27 PM
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#2 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Enjoy!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-17-2011, 12:38 PM
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#3 |
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is one Smokin' Farker
Join Date: 06-06-11
Location: Brookings Oregon
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looking forward to see how these come out.
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3 UDS, One charcoal eating fire breathing home bulit trailer pit, |
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07-17-2011, 12:47 PM
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#4 |
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is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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I have been wanting to try the prep method you are using. Mind me asking how long that took to complete from phtoo 1 until that last photo?
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[FONT=Century Gothic]Weber Kettle 22.5" Restored "J" - Black[/FONT] [FONT=Century Gothic]Weber Kettle 22.5" "AT" - Black[/FONT] Weber Kettle 18.5" "DR" - Black Weber Jumbo Joe "AH" - Black [FONT=Century Gothic]Weber Smoky Joe "F"- Black[/FONT] [FONT=Century Gothic]Weber Genesis - Black[/FONT] [FONT=Century Gothic]Weber Go-Anywhere - Black[/FONT] [FONT=Century Gothic]UDS - which surprisingly is not black[/FONT] [FONT=Century Gothic]Great Outdoors Smoky Mountain Smoker[/FONT] |
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07-17-2011, 12:50 PM
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#5 | |
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Quote:
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J Crunch |
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07-17-2011, 12:50 PM
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#6 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Lookin' tight!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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07-17-2011, 12:55 PM
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#7 |
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Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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I doubt they have a chance
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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07-17-2011, 01:04 PM
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#8 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I've got my money on you!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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07-17-2011, 01:37 PM
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#9 |
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somebody shut me the fark up.
  
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Can't wait to see how those turn out. I rarely cook thighs anymore without scraping.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-17-2011, 03:36 PM
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#10 |
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is one Smokin' Farker
Join Date: 07-01-11
Location: Arizona
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I enjoy doing thighs over indirect heat on my gasser. I just wash and trim fat, use some salt/pepper and put them on.
THIS is something new to do. I'm looking forward to more pron. Would you also give some idea of time to cook? Thanks! |
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07-17-2011, 03:40 PM
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#11 |
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Full Fledged Farker
Join Date: 09-19-10
Location: Cleveland, Texas
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Can not wait to see how they turn out neighbor. Do not forget to put them in a turn in box when you serve them. It will impress your family.
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07-17-2011, 05:45 PM
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#12 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looking great so far!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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07-18-2011, 08:06 AM
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#13 |
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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J Crunch |
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07-18-2011, 08:08 AM
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#14 |
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Turned out great! So easy to eat once they are all cleaned up like this. The fatty was awesome too. Plain pan sausage stuffed with bacon, 2 fresh jalapeno and jalapeno jack cheese. One of my favorites so far. I will prepare thighs like this for sure when I make them again.
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J Crunch |
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07-18-2011, 08:11 AM
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#15 | |
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Quote:
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J Crunch |
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