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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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06-16-2014, 03:01 PM | #1 |
On the road to being a farker
Join Date: 06-03-14
Location: Rutherford, nj
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First time thighs
Did some thighs on the offset yesterday. Threw em on at 11:00 and took em off at 2:30, stayed about 240-252 the entire time with one dip to 190 at the end. Should of pulled them about 30 minutes earlier but overall satisfied with the flavor. Half were jerk half were rubbed all were brined.
Sorry no pics, all I have is an iPhone/iPad and can't figure out how to post the pic. |
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06-16-2014, 04:36 PM | #2 |
is One Chatty Farker
Join Date: 05-05-14
Location: Winter Park, FL
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Sounds like it wasn't bad for a trial run! A digital thermometer would help eliminate the guesswork on cook time. Then you can use your time to experiment with flavors!
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Weber One-Touch Silver 22.5 (1995) Pit Barrel Cooker - Original Version Potjie Pot cast iron 5 Gallon Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop |
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06-16-2014, 04:38 PM | #3 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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Sounds like all went well. I still struggle with thighs.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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06-16-2014, 05:39 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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I had ONE - ONE time my thighs were competition "Bite Through" skin.
On my Smoky Joe. Other times are under-or overdone skin. On my gasser, it's way easier, but I am trying to learn on 'coal. |
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06-16-2014, 05:50 PM | #5 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Me too Mchar...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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06-16-2014, 07:33 PM | #6 |
On the road to being a farker
Join Date: 06-03-14
Location: Rutherford, nj
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Need a new digi therm, I broke one that was gifted to me last year. I wouldn't even know what competition skin would taste like, lol. I imagine I would need to work on my skin second time around.
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06-16-2014, 07:41 PM | #7 |
On the road to being a farker
Join Date: 07-25-10
Location: Lilburn, GA
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I remember my first thigh, man was she, I mean it sure was nice !
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