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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 04-03-2010, 02:53 AM   #1
Southern Home Boy
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Default First experiment w/boneless thighs: Hvy Pron

So, I decided to try a little Frankenchicken. Here's what it looked like:

I deboned the thighs and marinated the meat in Alabama White BBQ sauce for about 6 hours.



Seasoned the meat with a little Rebel Yell Rub.



Rolled it and wrapped the scraped skin back around it and seasoned it a little more.



Dropped it in my little ProQ



Put the lid on..



...and ran it at 250 for about 2.5 hours. Et VOILA!

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Old 04-03-2010, 03:25 AM   #2
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Wow, great. I have been seeing the Pro Q around recently, how is it treating you?
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Old 04-03-2010, 03:38 AM   #3
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Nice chicken! How did it taste?
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Old 04-03-2010, 04:22 AM   #4
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Looks fantastic!

I have the ProQ XL and it's chicken makin' momma.
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Old 04-03-2010, 07:44 AM   #5
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Slick, what was the flavor and juiciness like?
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Old 04-03-2010, 08:00 AM   #6
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Those my friend are some really good looking thighs> Nice job!
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Old 04-03-2010, 08:08 AM   #7
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Looks good enough to eat them all.
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Old 04-03-2010, 08:10 AM   #8
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Alabama White sauce? Never heard of it, but it sure looks like some good stuff, What's in it?
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Old 04-03-2010, 08:33 AM   #9
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Quote:
Originally Posted by rolf View Post
Wow, great. I have been seeing the Pro Q around recently, how is it treating you?
I LOVE it! It is the easiest cooker I've ever had. The stackers make it very versatile and it holds a LOT of meat for such a small little cooker. Plus, being able to move between stacks to mop or flip w/o taking a grate out and worrying about dropping it is worth every small penny I paid for it.
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Old 04-03-2010, 08:35 AM   #10
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Quote:
Originally Posted by thirdeye View Post
Slick, what was the flavor and juiciness like?
The Alabama White give it a slightly tangy flavor, but it's incredibly juicy. The Rebel Yell gives it a nice kick. The skin was still a little rubbery though.
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Old 04-03-2010, 08:37 AM   #11
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Quote:
Originally Posted by Chef Jim View Post
Alabama White sauce? Never heard of it, but it sure looks like some good stuff, What's in it?
Alabama White is a mayonnaise-based sauce. Basically, it's mayonnaise, vinegar, and spices. I use a little worcestershire and liquid smoke too, but still a pretty simple sauce.
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Old 04-03-2010, 08:45 AM   #12
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That sounds really good!

I am going to have to guess it was the mayo that made the skin rubbery, since mayo is good for making skin softer. Probably when combined with a scraped skin it makes for that. Just guessing though.
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Old 04-03-2010, 08:50 AM   #13
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Chicken looks fantastic,
I made a batch of the white sauce recently using the recipe Chris Lilly shares in his recent Big Bob Gibson cookbook; I like it, but next time I need to use it like you did for a longer time to marinate instead of just using it for a quick bath - it'll probably turn out a bit better.
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Old 04-03-2010, 08:52 AM   #14
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I love using a Bob Gibson clone on skinless, boneless thighs doing what we call "dip and flip chicken". I like how you reassembled these with the skin, that presentation always looks so good, I've just been too lazy to try it. I need to get around to it!

Great job on the thighs!
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Old 04-03-2010, 09:26 AM   #15
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Quote:
Originally Posted by bigabyte View Post
That sounds really good!

I am going to have to guess it was the mayo that made the skin rubbery, since mayo is good for making skin softer. Probably when combined with a scraped skin it makes for that. Just guessing though.
Could be. But the skin wasn't marinated. I deboned and trimmed the meat prior to marinating. But there was still a good amount of the sauce left on the chicken when I rewrapped it, so it's possible.
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