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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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10-22-2011, 08:59 PM | #1 |
On the road to being a farker
Join Date: 07-05-11
Location: Sedro-Woolley, WA
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Chicken Thighs
Hey brethren, what do you guys like to do with chicken thighs? A buddy has some he wants me to smoke up with him tomorrow and was just wondering how you guys go about preparing them and what temps you guys run?
Thanks, Roby
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Traeger Texas Elite 34 |
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10-22-2011, 09:04 PM | #2 |
Found some matches.
Join Date: 10-16-11
Location: New Salem, ND
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I usually give them a light coating of olive oil and sprinkle them with a good rub that is heavy on the garlic. I happen to like garlic. Then I cook them at 220* and use apple wood for smoke. I also happen to like apple wood.
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10-22-2011, 09:49 PM | #4 |
Full Fledged Farker
Join Date: 02-08-08
Location: El Paso, Texas
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I agree Moose. I did that for the first time a week ago after I read about here. What a pain! It does make a nice bite through skin. I've never had that before. I did find that a plain old soup spoon does a pretty good job.
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10-22-2011, 10:11 PM | #5 |
Found some matches.
Join Date: 03-18-06
Location: Maryland
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Chicken thighs are great on the grill! I normally wouldn't even buy them but after baking them a few times I tried them on the grill and put them on the grill more than wings.
Your're right, gotta have a good seasoning on them. I keep the fat on to help flavor them. Hey check out my blog: BBQ and women http://bbqandwomen.blogspot.com/2011...ken-parts.html |
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10-22-2011, 10:55 PM | #6 |
Found some matches.
Join Date: 05-01-09
Location: Boston, MA
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I do thighs a lot. They're very tasty and hard to screw up. My standard technique is to trim them, apply a rub between the skin and the meat (pepper, paprika, red pepper, salt, ...), and let them sit in the fridge for a few hours. I usually do them at about 300 degrees. Lower than that and the skin will end up chewy. I take them off when they reach 160 degrees.
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10-22-2011, 11:19 PM | #7 |
Knows what a fatty is.
Join Date: 03-04-10
Location: Fishers, IN
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Love 'em! Coat in a little canola or olive oil, hit em with some rub and then indirect at 300-350 until almost done, then toss em on sweet baby rays and on for another 15 min or so. Can't go wrong.
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Big Green Egg hatched 6/18/10 Char-Grill gasser (rolltop storage) |
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10-22-2011, 11:23 PM | #8 |
Full Fledged Farker
Join Date: 06-20-11
Location: pratt, KS
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Me i go a little different. First i deskin them, then coat in some rub. I smoke them about an hour with cherry wood, then put on a little curly bbq sauce and reverse sear.
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Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon |
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10-23-2011, 05:36 AM | #9 |
On the road to being a farker
Join Date: 07-09-11
Location: Farmington, NY
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I like to brine mine over night, then hit them with some greek seasoning, and on to the UDS for about an hour. Turn out great every time.
Even better when you throw some mac & cheese on with them. Love me some chicken thighs |
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10-23-2011, 06:19 AM | #10 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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I like to cook mine at 350° for a good skin. If I cook them lower and slower, I generally toss them on the grill for a while to crisp up the skin afterwards.
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http://facebook.com/mancavemeals |
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10-23-2011, 06:25 AM | #11 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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high heat is the way to go. Lately I have been lazy, I use a generic pork rub and then throw em on indirect on the kettle till they are done, if I am feelin fishy I will dip em in either wing sauce or bbq sauce.
They also go awesome in tacos or enchiladas. After they are cooked through, I let em cool a bit then debone and prep the taco/enchiladas. http://www.bbq-brethren.com/forum/sh...d.php?t=118286 |
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10-23-2011, 07:48 AM | #12 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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breast and wings low and slow cause the skin is pretty forgiving, but thighs are a differant story. i usually scrape the fat and cook at 250, but if lm lazy and dont scrape then i cook at a 350 to make a nice skin. if you dont scrape the thighs then you can bring your internal to 185 that will help with the skin
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10-23-2011, 11:00 AM | #14 |
On the road to being a farker
Join Date: 07-05-11
Location: Sedro-Woolley, WA
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Thanks for the answers guys. I got an idea of what I'll do and post some PrOn later tonite or tomorrow.
Thanks again everybody
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Traeger Texas Elite 34 |
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10-23-2011, 11:31 AM | #15 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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350-400.. I don't brine thighs, plenty of fat to keep them moist
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