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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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Old 04-16-2013, 05:49 PM   #16
Tiger fan
Knows what a fatty is.
Join Date: 03-29-13
Location: Pearland, Texas

Just last weekend, I cooked up a bunch of deboned, naked thighs. Stuffed with chive/cream cheese, slice of fresh jalapeño and red bell pepper, seasoned inside and out with Tony's, wrapped with applewood smoked bacon. Marinated with Stubbs for 4 hours, "Smokenatored" at 240 for 2 1/2 hours with chunks of pecan. Wish I woulda saved some pron.
However, I may (probably) steal some of the above recipes, they all sound really good.
Being a newbie, I am really enjoying this board.
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Last edited by Tiger fan; 04-16-2013 at 05:51 PM.. Reason: Spelling
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Old 04-16-2013, 06:14 PM   #17
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Join Date: 03-22-05
Location: Ohio

I dust 'em with Yardbird rub and throw 'em on the gasser. cook quick and delish!

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Old 04-16-2013, 06:18 PM   #18
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Join Date: 06-28-10
Location: Bothell, WA

Something else I forgot to mention. I'll buy whole thighs and then bone and skin myself. It takes about 10 seconds per thing once you get the hang of it. Bones get frozen for stock and then I render down the skins in a cast iron pan over medium heat and save the drippings for schmaltz. The crispy skins are a great snack when dusted with a little of your favorite seasoning.
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Old 04-16-2013, 07:15 PM   #19
is Blowin Smoke!
Join Date: 06-29-12
Location: Thomaston, CT

i don't believe i've ever done bone/skinless thighs, but i've got a farkload of ideas now!
hopelessly, helplessly, happily addicted (to a shipload of Webers)
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Old 04-16-2013, 08:25 PM   #20
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

I grilled some not long ago and made stacked breakfast enchiladas.

They were tasty but I'm not sure if your Mrs would feel like eating something like this right now.

btw, Congrats on the little one!
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Old 04-16-2013, 08:30 PM   #21
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles

I also prefer to use chunks of thigh fillets than any other chicken parts to do yakitori.
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Old 04-16-2013, 08:34 PM   #22
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Join Date: 04-17-08
Location: Dallas Or.

Asian style on the Treager set at 350 till done , came out lip smacking good and moist
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Old 04-16-2013, 08:35 PM   #23
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Join Date: 02-10-13
Location: Lafayette, LA

Did someone say bacon wrapped and smoked.
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Old 04-16-2013, 08:55 PM   #24
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Join Date: 10-22-09
Location: Wilmington, NC

Wow, so I guess I'm the only one that doesn't cook these all the time. I love them with the bone and skin in and on, and it sounds like there are tons of ways to do them without. Thanks for all the ideas everyone. I'll try to get some pics up of whatever direction I decide to go.
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Old 04-17-2013, 01:43 AM   #25
somebody shut me the fark up.
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Join Date: 10-23-10
Location: The Never Never.

Gore and I are exactly alike in our thoughts on thighs.
^^^im resisting the teenage urge at jokes

But since your lady is preggers, maybe slice them thin and pound up garlic and lemon juice, marinate for 30 mins and dip in flour and egg wash and breadcrumbs, fry in oil.
Braise some grape tomatoes in EVOO and some citrus zest and a salad...or jerk it and enter the throw down!!!
Hold my dang beer...
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