Bite through thighs

Melissaredhead · Sep 2, 2020

Brined for one hour, smoked til 175 in broth, then browned

Homemade blackberry sauce for 10 minutes or so to set

Eat with fingers

Thank you for lookin’

creek bottom · Sep 2, 2020

Mighty tasty looking!!! :thumb:

Steve68 · Sep 2, 2020

Looks great! What do you mean by "smoked in broth"? Thanks!

smoke ninja · Sep 2, 2020

whoa, it's a blast from the past, good to see ya red........nice thighs

Melissaredhead · Sep 2, 2020

Steve68 said:
Looks great! What do you mean by "smoked in broth"? Thanks!

To render the fat from the skin I put them skin down in a tray of broth. It simmers the fat while the other side(bone up side) is getting exposed to smoke.

rus_bro · Sep 2, 2020

Beautiful chicken brother..

"Browned"... sauced and 325* for 20ish mins??

rb

rovster · Sep 2, 2020

Nice! I also want to know how to brown...

SlickRockStones · Sep 2, 2020

Chicken looks great. Method is spot on. I could take down a couple or six of those!

Steve68 · Sep 2, 2020

Melissaredhead said:
To render the fat from the skin I put them skin down in a tray of broth. It simmers the fat while the other side(bone up side) is getting exposed to smoke.

That sounds like a great technique! Thanks for sharing.

ronbrad62 · Sep 2, 2020

That is spot on!! You did a great job on those thighs and the pics are great, as well.

Stingerhook · Sep 2, 2020

Mighty fine Melissa, good to see you around.

Hoss · Sep 2, 2020

Those look mitee Tastee to me!!!
Tell us a little more about that homemade blackberry sauce please.

jzadski · Sep 2, 2020

Great looking thighs for sure and very cool method. Thanks for sharing

ShadowDriver · Sep 2, 2020

Oh, that looks great!

Nice to see you back again!

TC Smoke & Que · Sep 2, 2020

Great looking yard bird thighs, bite through and great color. And yes that home made blackberry sauce sounds great, mind sharing the recipe?

Greygoose · Sep 2, 2020

Lookin’ good

Big George's BBQ · Sep 2, 2020

That looks excellent. I really like thighs

Melissaredhead · Sep 2, 2020

rus_bro said:
Beautiful chicken brother..

"Browned"... sauced and 325* for 20ish mins??

rb

Thanks...sister lol
Yep. Probably closer to 300 because it was at the end of my snake

SmokeRingsMatter · Sep 3, 2020

Melissaredhead said:
To render the fat from the skin I put them skin down in a tray of broth. It simmers the fat while the other side(bone up side) is getting exposed to smoke.

Interesting. I will have to give this a try. Thanks.

Shiz-Nit · Sep 3, 2020

Looking good

Bite through thighs

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