Jeff_in_KC
somebody shut me the fark up.
- Joined
- Jan 4, 2005
- Location
- Pleasant...
OK my first attempt at thighs to practice for contest (edited for relevance in this forum) didn't go as well as I would have liked. I had my fire on the WSM at 250* or so and then dropped it down a bit. Left the thighs on for three hours. Came out and the farkin skin was BLACK. I had brined them, then injected with a couple of kinds of marinade and finally put Jay's Hen n Hog Dust under the skin and on top of the skin.
The flavor of the meat was pretty good (although I was involved in my fantasy football league draft and the internal temp got up to 186* and dried them just a slight bit. I tried to crisp the skin up skin side down on the grill but it left nasty grill marks. The skin also had pulled away so it didn't evenly cover the thighs any longer. It was difficult to glaze them on the grill because the skin kept pulling off.
Can some of you give me some pointers on thighs... things to try, to do differently and not do at all?
Thanks!
The flavor of the meat was pretty good (although I was involved in my fantasy football league draft and the internal temp got up to 186* and dried them just a slight bit. I tried to crisp the skin up skin side down on the grill but it left nasty grill marks. The skin also had pulled away so it didn't evenly cover the thighs any longer. It was difficult to glaze them on the grill because the skin kept pulling off.
Can some of you give me some pointers on thighs... things to try, to do differently and not do at all?
Thanks!