Thighs

The new method I've learned is doing quite well. These thighs will be glazed and steamed in the smoker once they reach 170* on the Weber Kettle. I'll let ya'all know how they turn out later.

http://home.earthlink.net/~jttstith/images/thighs1.jpg

http://home.earthlink.net/~jttstith/images/thighs2.jpg

Well, that sucks! I didn't burn 'em but they're darker than I would have liked! Should have removed the cover on the Weber kettle I think... or closed down the lower vents... forgot about those to be honest! Anyway, they're glazed and sealed in an aluminum pan on the BSKD now for about an hour or two. Not sure how long it'll take for the skin to not be rubbery at all.

RE: Re: RE: Thighs

Damn, I forgot I had this thread! Been trying to watch football, clean Q pits and report on my cook all at once! Sorry!

Re: RE: Thighs

chad said:

Let me try this again: Did you use a sauce with tomato and sugar when you covered them and put them back on the heat? Guaranteed to go dark on ya.

A lot depends on how long they are covered and steaming.

Don't ask me how I know. :twisted: Though I never did this at a competition.

Click to expand...

OK I guess I wasn't clear... the skins turned dark BEFORE I ever sauced them. When they turned dark, all that had been done to them was brining them and then marinating them overnight in Wishbone Robusto Italian dressing... no sugar, no tomato, no nothing other than what I just mentioned. The sauce was put on them AFTER the skin got too dark. And it was sealed up in the aluminum pan with foil on it... no chance for it to burn and darken the skin with this and a 180 degree BSKD.

Link for finished product:

http://home.earthlink.net/~jttstith/images/thigh3.jpg

And the skinny slabs of supposed St. Louis style ribs:

http://home.earthlink.net/~jttstith/images/ribs1.jpg

My guess is the last 15 minutes of the cook on the kettle grill should have been without the lid on. I already had the perfect color I wanted and was just waiting for temp to hit 170* in the thighs. When I poked one thigh with a NuTemp, it read 173*... fark! Three degrees higher than I wanted too! Can't believe I went from that first picture above to this crappy final product! Taste was great and you could bite through the skin easily. Just looked like crap (too dark and not shiny at all).

I think I'm going back to babybacks for contest purposes. I just wasn't happy with these ribs at all. At least I've gone the right direction in everything except ribs! Even the chicken is a lot better than my last thigh attempt.