JD McGee
somebody shut me the fark up.
- Joined
- Jun 28, 2007
- Location
- Duvall, WA
Hi folks...I tried chicken thighs for the first time (competition style). I come with hat in hand seeking advice from the masters...again.:roll: Here's what I did...and what I learned...
Trimmed a little too much...how much is too much?
Marinade was fine...8 hours minimum...
Before saucing...pretty good color...skin shrunk back too much...less trimming I'm sure...
After crisping...left a couple of them on the direct heat too long...I'm thinking of not doing direct heat next time...just raising the temp to set the glaze. I was shooting for grill marks!
I was very pleased with the flavor of the rub, juiciness, and texture (of the non-burned ones)...a couple had the coveted "bite thru" skin... The sauce needs a little work...but I liked the glazing aspect.
All thoughts / suggestions welcome! PLEASE...don't hold back...I can handle it! :biggrin:
Trimmed a little too much...how much is too much?
Marinade was fine...8 hours minimum...
Before saucing...pretty good color...skin shrunk back too much...less trimming I'm sure...
After crisping...left a couple of them on the direct heat too long...I'm thinking of not doing direct heat next time...just raising the temp to set the glaze. I was shooting for grill marks!
I was very pleased with the flavor of the rub, juiciness, and texture (of the non-burned ones)...a couple had the coveted "bite thru" skin... The sauce needs a little work...but I liked the glazing aspect.
All thoughts / suggestions welcome! PLEASE...don't hold back...I can handle it! :biggrin: