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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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07-07-2011, 05:15 PM | #1 |
Full Fledged Farker
Join Date: 10-10-10
Location: Fort Wayne, Indiana
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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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22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue Last edited by redvert05; 07-07-2011 at 07:21 PM.. |
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Thanks from: ---> |
07-07-2011, 05:27 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'd hit that for sure!
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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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07-07-2011, 05:48 PM | #3 |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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that looks great... love the squash and zucc!!!! nice job
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[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE] |
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07-07-2011, 05:55 PM | #4 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i am absolutely sure those tasted as good as they looked.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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07-07-2011, 05:57 PM | #5 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That looks mighty fine!
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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 Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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07-07-2011, 06:04 PM | #6 |
Knows what a fatty is.
Join Date: 03-04-10
Location: Fishers, IN
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what temp did you do them at?
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Big Green Egg hatched 6/18/10 Char-Grill gasser (rolltop storage) |
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07-07-2011, 06:10 PM | #7 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Looks awesome from here!
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07-07-2011, 07:19 PM | #8 |
Full Fledged Farker
Join Date: 10-10-10
Location: Fort Wayne, Indiana
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Oops....forgot to put that in the post. Cooked at 250* for 1 3/4 hours.
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22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue |
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07-07-2011, 08:23 PM | #9 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Loooking goood!
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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07-07-2011, 08:37 PM | #10 |
Knows what a fatty is.
Join Date: 01-21-11
Location: Franklin, NC
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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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07-07-2011, 08:45 PM | #11 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-07-2011, 08:47 PM | #12 | |
Full Fledged Farker
Join Date: 10-10-10
Location: Fort Wayne, Indiana
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Quote:
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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22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue |
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07-07-2011, 11:28 PM | #13 |
Full Fledged Farker
Join Date: 05-01-06
Location: Pewaukee, Wi.
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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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Tim |
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07-07-2011, 11:31 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Now, that is a good and healthy meal
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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07-08-2011, 06:00 AM | #15 | |
Full Fledged Farker
Join Date: 10-10-10
Location: Fort Wayne, Indiana
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Quote:
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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22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue |
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