What to do with chicken thighs

scottjess · 01-06-2012, 05:15 PM

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.

Groundhog66 · 01-06-2012, 05:23 PM

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

Cast Iron Chef · 01-06-2012, 05:27 PM

Tim says it best. I love thighs even if most don't think chicken is BBQ. Tim's look good too.

scottjess · 01-06-2012, 05:31 PM

unfortunately the skin has been removed in the store...

Groundhog66 · 01-06-2012, 05:35 PM

Quote:

Originally Posted by scottjess

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.

scottjess · 01-06-2012, 05:39 PM

Quote:

Originally Posted by Groundhog66

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)

Groundhog66 · 01-06-2012, 05:40 PM

Interesting, I wonder why?

deguerre · 01-06-2012, 05:45 PM

Treat them the same way you do boneless skinless chicken breasts. Grill them indirect with a savory/salty rub.

vafish · 01-06-2012, 05:52 PM

Wrap them in Bacon, cover in rub, smoke 2 hours at 250.

scottjess · 01-06-2012, 05:59 PM

Quote:

Originally Posted by vafish

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

NorthwestBBQ · 01-06-2012, 06:02 PM

DVBBQ · 01-06-2012, 09:03 PM

skinless + wrapped in bacon = problem solved.

scottjess · 01-06-2012, 10:40 PM

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

tish · 01-06-2012, 11:35 PM

Tim and Michael... those look amazing!

vafish · 01-07-2012, 06:28 AM

Quote:

Originally Posted by scottjess

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.

01-06-2012, 05:15 PM	#1
scottjess On the road to being a farker Join Date: 12-25-11 Location: Sparks, NV Downloads: 0 Uploads: 0	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. __________________ Proud Owner of a UDS & Kent double grill

01-06-2012, 05:23 PM	#2
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	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 __________________ Tim -

01-06-2012, 05:27 PM	#3
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV Downloads: 0 Uploads: 0	Tim says it best. I love thighs even if most don't think chicken is BBQ. Tim's look good too. __________________ Paul 18.5 & 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum Genesis 3 Gasser Bradley Bisquette Pooper Bullpen BBQ Team

01-06-2012, 05:31 PM	#4
scottjess On the road to being a farker Join Date: 12-25-11 Location: Sparks, NV Downloads: 0 Uploads: 0	unfortunately the skin has been removed in the store... __________________ Proud Owner of a UDS & Kent double grill

01-06-2012, 05:40 PM	#7
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Interesting, I wonder why? __________________ Tim -

01-06-2012, 05:45 PM	#8
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Treat them the same way you do boneless skinless chicken breasts. Grill them indirect with a savory/salty rub. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

01-06-2012, 05:52 PM	#9
vafish Full Fledged Farker Join Date: 12-19-11 Location: Commonwealth of Virginia Downloads: 0 Uploads: 0	Wrap them in Bacon, cover in rub, smoke 2 hours at 250. __________________ Silver UDS with weber lid, UDS #2 black with a weber lid, 1995 Treager pellet grill, 22.5 Weber

01-06-2012, 06:02 PM	#11
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	__________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

01-06-2012, 09:03 PM	#12
DVBBQ Got Wood. Join Date: 09-24-11 Location: Groton, MA Downloads: 0 Uploads: 0	skinless + wrapped in bacon = problem solved. __________________ 3 x UDS, Weber 22.5" Kettle, Maverick ET732. Member KCBS.

01-06-2012, 10:40 PM	#13
scottjess On the road to being a farker Join Date: 12-25-11 Location: Sparks, NV Downloads: 0 Uploads: 0	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 __________________ Proud Owner of a UDS & Kent double grill

01-06-2012, 11:35 PM	#14
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Tim and Michael... those look amazing! __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

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