Chicken thighs on the BGE (pron)

Mister Bob · 01-03-2011, 09:20 PM

Rub applied to the bottom side

Rub applied to the top

A pad of butter on each thigh

Into the BGE running at 275 degrees

Let it go 'til the internal temperature was 190 (I like 'em real tender)

Out of the EGG and into the sauce

Back onto the EGG for 15 minutes

And this is how they turned out. Moist, tender and delicious, with bite through skin. To see how I trimmed them, go to The Hog Blog by clicking on the link in my signature.

Happy New Year!

Happy New Year!

Groundhog66 · 01-03-2011, 09:36 PM

Those look great, very pretty (can I say they are pretty)

Anyway, they look mighty tasty

bbqbull · 01-03-2011, 10:09 PM

Competition quality looking thighs for sure.
Did you brine them or no?

bigabyte · 01-03-2011, 10:24 PM

Very nice thighs there! 8/9 easy.

NorthwestBBQ · 01-03-2011, 11:22 PM

I'm happy about your thighs and pics.

R2Egg2Q · 01-04-2011, 12:44 AM

Excellent!

Sammy_Shuford · 01-04-2011, 01:46 AM

Nice Blog, I added it to my blog roll.

jagardn · 01-04-2011, 04:56 AM

Man, those look amazing!!!

Mister Bob · 01-04-2011, 05:40 AM

Quote:

Originally Posted by bbqbull

Competition quality looking thighs for sure.
Did you brine them or no?

Thank you. No, I don't brine my thighs for comps (though I have tried it in the past), I marinate. This method of cooking seems to keep them moist, and I prefer the texture of un-brined thighs. For this cook, I did neither and they still turned out great.

I'll add that for comps, I cover the pan for the second hour to make sure they stay moist.

Fatback Joe · 01-04-2011, 06:54 AM

Nice job.

garyk1398 · 01-04-2011, 07:28 AM

Thanks for posting and great blog!

bluetang · 01-04-2011, 07:45 AM

Those are thighs to perfection!

Big George's BBQ · 01-04-2011, 09:47 AM

Very Nice Thanks for then Tutorial in your Blog

anamosity · 01-04-2011, 10:05 AM

Nice trim job and great looking thighs.

carlyle · 01-04-2011, 10:06 AM

Those thighs look great

Made me hungry and warm both at the same time.

That is a welcome sensation combo any time of the year.

Thanks for sharing your expertise with us.

01-03-2011, 09:20 PM	#1
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Chicken thighs on the BGE (pron) Rub applied to the bottom side Rub applied to the top A pad of butter on each thigh Into the BGE running at 275 degrees Let it go 'til the internal temperature was 190 (I like 'em real tender) Out of the EGG and into the sauce Back onto the EGG for 15 minutes And this is how they turned out. Moist, tender and delicious, with bite through skin. To see how I trimmed them, go to The Hog Blog by clicking on the link in my signature. Happy New Year! Happy New Year! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

01-03-2011, 09:36 PM	#2
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Those look great, very pretty (can I say they are pretty) Anyway, they look mighty tasty __________________ Tim -

01-03-2011, 10:09 PM	#3
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Competition quality looking thighs for sure. Did you brine them or no? __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

01-03-2011, 10:24 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Very nice thighs there! 8/9 easy. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-03-2011, 11:22 PM	#5
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	I'm happy about your thighs and pics. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

01-04-2011, 12:44 AM	#6
R2Egg2Q is One Chatty Farker Join Date: 08-15-10 Location: Pleasanton, CA Downloads: 0 Uploads: 0	Excellent! __________________ -John XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black Thermapen, custom BGE & Weber handles by brethren martyleach IMBAS Certified MOINK Ball Maker CLICK HERE to join us in a BBQ Brethren Throwdown!

01-04-2011, 01:46 AM	#7
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	Nice Blog, I added it to my blog roll. __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

01-04-2011, 04:56 AM	#8
jagardn Full Fledged Farker Join Date: 09-19-09 Location: Bradenton, FL Downloads: 0 Uploads: 0	Man, those look amazing!!! __________________ Primo Oval XL, Primo Oval JR, BBQ Guru DigiQ II, RED Spash-Proof Super-Fast Thermapen

01-04-2011, 06:54 AM	#10
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Nice job. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

01-04-2011, 07:28 AM	#11
garyk1398 Babbling Farker Join Date: 08-05-08 Location: South O, Omaha, NE Downloads: 0 Uploads: 0	Thanks for posting and great blog! __________________ Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner. Gary, KCBS -CBJ Certified Nebraska MOINK Baller, KCBS - CBJ Semper Fi, when in doubt empty the magazine

01-04-2011, 07:45 AM	#12
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Those are thighs to perfection! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

01-04-2011, 09:47 AM	#13
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Very Nice Thanks for then Tutorial in your Blog

01-04-2011, 10:05 AM	#14
anamosity Full Fledged Farker Join Date: 05-18-09 Location: Montana Downloads: 0 Uploads: 0	Nice trim job and great looking thighs. __________________ Gene

01-04-2011, 10:06 AM	#15
carlyle Full Fledged Farker Join Date: 10-06-10 Location: Owatonna, MN Downloads: 0 Uploads: 0	Those thighs look great Made me hungry and warm both at the same time. That is a welcome sensation combo any time of the year. Thanks for sharing your expertise with us. __________________ Carlyle, KCBS, CBJ, Organizer ( Judge Chair)

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