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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-06-2012, 05:15 PM   #1
scottjess
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Default What to do with chicken thighs

Hi guys and gals.

I woke up this morning with the clear intention of buying a big ol bag of brickets and a rack of ribs; turns out the only store that sells the big bags of brickets were all out and they couldnt be bothered telling me when the next shipment comes in.
I ended up buying a 7lb bag of subpar brickets.
Went to the supermarket to get my ribs; suprise suprise the only ribs they had were separated and a Chinese bbq sauce coating them.

Long story short I ended up buying a packet of chicken thighs (bone in), some corn cobs, bacon, hamburger.

I am going to make some MOINK balls and do something with the chicken thighs but ive never cooked chicken thighs on the BBQ; have you any ideas?
Please bare in mind that I am going to be smoking some rib skirts from last weeks cookout also.

thanks Brethren.
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Unread 01-06-2012, 05:23 PM   #2
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Season them with your favorite rub, these just happen to a have Santa Maria/Oakridge HDD combo





Grill them slow, skin side up to start.





When the skin starts to dry out and get tight, give them a flip.







Get the skin nice and crispy, and enjoy




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Unread 01-06-2012, 05:27 PM   #3
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Tim says it best. I love thighs even if most don't think chicken is BBQ. Tim's look good too.
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Unread 01-06-2012, 05:31 PM   #4
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unfortunately the skin has been removed in the store...
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Unread 01-06-2012, 05:35 PM   #5
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Quote:
Originally Posted by scottjess View Post
unfortunately the skin has been removed in the store...

Bummer, I never buy skinless thighs...Just season them, and grill 'em till the are done.
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Unread 01-06-2012, 05:39 PM   #6
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Quote:
Originally Posted by Groundhog66 View Post
Bummer, I never buy skinless thighs...Just season them, and grill 'em till the are done.
For some reason they only sell skinless here in new zealand (from what I can tell)
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Unread 01-06-2012, 05:40 PM   #7
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Interesting, I wonder why?
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Unread 01-06-2012, 05:45 PM   #8
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Treat them the same way you do boneless skinless chicken breasts. Grill them indirect with a savory/salty rub.
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Unread 01-06-2012, 05:52 PM   #9
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Wrap them in Bacon, cover in rub, smoke 2 hours at 250.
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Unread 01-06-2012, 05:59 PM   #10
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Quote:
Originally Posted by vafish View Post
Wrap them in Bacon, cover in rub, smoke 2 hours at 250.
Damn that sounds good; looks like thats what I will be doing..

what temp do I cook the MOINK's at? thanks
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Unread 01-06-2012, 06:02 PM   #11
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Unread 01-06-2012, 09:03 PM   #12
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skinless + wrapped in bacon = problem solved.
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Unread 01-06-2012, 10:40 PM   #13
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took your advice :-) at the moment I have a bunch of rib offcuts from last weekend that I defrosted yesterday, a bunch of MOINKS and chicken thighs wrapped in bacon.
mmmmmm they look so good.
Will take photos when cooked.
thanks Brethren
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Unread 01-06-2012, 11:35 PM   #14
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Tim and Michael... those look amazing!
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Unread 01-07-2012, 06:28 AM   #15
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Quote:
Originally Posted by scottjess View Post
Damn that sounds good; looks like thats what I will be doing..

what temp do I cook the MOINK's at? thanks
Made some about a week ago, sorry no pics they disappeared to fast.

I would do the moinks at the same time and temperature.
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