Brined Thighs on the Egg

Midnight Smoke · 01-31-2011, 09:00 AM

Thighs in the Brine for about 3 hours, 1c Kosher Salt and 1c Sugar with some Garlic and Onion powder. Seasoned with a mix of Garlic and Herbs.

Had no Lump so used some KF in the Egg, Fired up the Chimney starter with some left over Lump and KF. Off to Wally World for some Lump today!!!

Weighted down the chicken with a plastic paper plate holder and a stone.

Ran the Egg at about 390º Dome temp.

Thighs came out very juicy, skin was nasty. I should have crisped it up over some hot coals but got lazy.

Cooked these Indirect for over an hour, they were pretty big pieces.

Thanks for looking!

Been meaning to ask for a long time, are my pictures too big? I have a 20" monitor and they look fine to me...

f308gt4 · 01-31-2011, 09:47 AM

Pics look great!!!

How did the kingsford charcoal work out for you?

I do most of my cooks as relatively quick cooks (less than 1.5 hours) at 350-400 degrees on my large BGE. I was wondering if using charcoal briquettes might be a simpler (and cheaper) way to do these types of cooks. I would still use lump for any low and slow and for when I need a high heat sear like steaks.

How was the ash production? Manageable?

I know your're not supposed to use briquettes on the egg, but I've heard of people using it without too many issues.

Thanks!

DrewDown · 01-31-2011, 03:18 PM

You can use any type of charcoal in the BGE (except Matchlight of course). The issue is ash production. Lump produces very little ash while Kingsford produces a ton. If you dont mind cleaning the ashes out every time then go ahead and use K. I trend toward lazy on that issue so I usually use lump. Either way any type of charcoal is fine for a BGE.

aquablue22 · 01-31-2011, 03:26 PM

They look good even if the skin was nasty. I have never used anything other than lump in my egg, Cleaning it is a pain in the arse! Nice Chicken.

landarc · 01-31-2011, 03:37 PM

Nice work Pork Smoker, that skin thing never bothered me before I got here. I would eat those.

Johnny_Crunch · 01-31-2011, 05:41 PM

looks good from here!

OneHump · 01-31-2011, 05:53 PM

Great looking chicken.

Pic size is perfect too.

f308gt4 · 01-31-2011, 07:01 PM

Quote:

Originally Posted by DrewDown

You can use any type of charcoal in the BGE (except Matchlight of course). The issue is ash production. Lump produces very little ash while Kingsford produces a ton. If you dont mind cleaning the ashes out every time then go ahead and use K. I trend toward lazy on that issue so I usually use lump. Either way any type of charcoal is fine for a BGE.

Thanks! I guess the question is then, how much more ash do you get from briquettes? 2x, 3x, 5x...10x??

I normally clean out the ash in my egg after every use, so may not matter too much, but I was curious how much ash would be produced by the briquettes vs lump.

Thanks

bluetang · 01-31-2011, 07:10 PM

"Nasty" is relative, I think the thighs look great! I'd slam them

Boshizzle · 01-31-2011, 07:41 PM

Thanks, Midnight Smoke, I have trouble brining chicken. I will take a lesson from what you posted and try it again.

martyleach · 01-31-2011, 07:56 PM

Why do you say the skins were nasty? They look pretty good from here. Nice pictures and the right size.

Midnight Smoke · 01-31-2011, 08:45 PM

Quote:

Originally Posted by f308gt4

Thanks! I guess the question is then, how much more ash do you get from briquettes? 2x, 3x, 5x...10x??

I normally clean out the ash in my egg after every use, so may not matter too much, but I was curious how much ash would be produced by the briquettes vs lump. Thanks

I would say almost 10x

Quote:

Originally Posted by martyleach

Why do you say the skins were nasty? They look pretty good from here. Nice pictures and the right size.

Thanks, The skin was just real rubbery, not pleasant at all. Too bad cause it had a good flavor.

Gore · 01-31-2011, 09:24 PM

Looks great, Terry!

I have about 20 bags of Kingsford and when I'm out of lump, I'll throw that into my Oval. It's always more work cleaning it out, but works fine.

Phubar · 02-01-2011, 05:08 AM

I'd hit your skin!

deepsouth · 02-01-2011, 09:14 AM

ok, i've got to stop looking at threads now.

01-31-2011, 09:00 AM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Brined Thighs on the Egg Thighs in the Brine for about 3 hours, 1c Kosher Salt and 1c Sugar with some Garlic and Onion powder. Seasoned with a mix of Garlic and Herbs. Had no Lump so used some KF in the Egg, Fired up the Chimney starter with some left over Lump and KF. Off to Wally World for some Lump today!!! Weighted down the chicken with a plastic paper plate holder and a stone. Ran the Egg at about 390º Dome temp. Thighs came out very juicy, skin was nasty. I should have crisped it up over some hot coals but got lazy. Cooked these Indirect for over an hour, they were pretty big pieces. Thanks for looking! Been meaning to ask for a long time, are my pictures too big? I have a 20" monitor and they look fine to me... __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-31-2011, 03:26 PM	#4
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	They look good even if the skin was nasty. I have never used anything other than lump in my egg, Cleaning it is a pain in the arse! Nice Chicken. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

01-31-2011, 03:37 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice work Pork Smoker, that skin thing never bothered me before I got here. I would eat those. __________________ [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]

01-31-2011, 05:41 PM	#6
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	looks good from here! __________________ J Crunch

01-31-2011, 07:10 PM	#9
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	"Nasty" is relative, I think the thighs look great! I'd slam them __________________ 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!

01-31-2011, 09:47 AM	#2
f308gt4 On the road to being a farker Join Date: 01-18-10 Location: Tustin, CA	Pics look great!!! How did the kingsford charcoal work out for you? I do most of my cooks as relatively quick cooks (less than 1.5 hours) at 350-400 degrees on my large BGE. I was wondering if using charcoal briquettes might be a simpler (and cheaper) way to do these types of cooks. I would still use lump for any low and slow and for when I need a high heat sear like steaks. How was the ash production? Manageable? I know your're not supposed to use briquettes on the egg, but I've heard of people using it without too many issues. Thanks!

01-31-2011, 03:18 PM	#3
DrewDown Is lookin for wood to cook with. Join Date: 08-11-09 Location: Bloomfield, Mi	You can use any type of charcoal in the BGE (except Matchlight of course). The issue is ash production. Lump produces very little ash while Kingsford produces a ton. If you dont mind cleaning the ashes out every time then go ahead and use K. I trend toward lazy on that issue so I usually use lump. Either way any type of charcoal is fine for a BGE.

01-31-2011, 05:53 PM	#7
OneHump is one Smokin' Farker Join Date: 08-15-10 Location: Phoenix, AZ	Great looking chicken. Pic size is perfect too.

01-31-2011, 07:41 PM	#10
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Thanks, Midnight Smoke, I have trouble brining chicken. I will take a lesson from what you posted and try it again. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

01-31-2011, 07:56 PM	#11
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Why do you say the skins were nasty? They look pretty good from here. Nice pictures and the right size. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

01-31-2011, 09:24 PM	#13
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Looks great, Terry! I have about 20 bags of Kingsford and when I'm out of lump, I'll throw that into my Oval. It's always more work cleaning it out, but works fine. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-01-2011, 05:08 AM	#14
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I'd hit your skin! __________________ -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

02-01-2011, 09:14 AM	#15
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	ok, i've got to stop looking at threads now. __________________ Out. Again.

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