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View Full Version : Smokey Joe "Tall Boy" Gets Thumbs Up For Thighs


thirdeye
08-23-2011, 10:51 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02377aa.jpg


It's already done a good job on sausage, pork loin, nuts, meatloaf, chops and salmon..... so I wasn't that surprised how it handled chicken. For the faint of heart, please ignore the Brussels sprouts (I made it a point not to photograph the spinach :mrgreen:)


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02440aaacr.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02436aaaccc.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02435aaa.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02431aaaa.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02425aaa.jpg

bmanMA
08-23-2011, 10:58 PM
wow, nice skins. looks like you didnt scrape. still searching for that...

swamprb
08-23-2011, 11:10 PM
My Eggs are lonely with the Mini on the scene!

colonel00
08-23-2011, 11:17 PM
He's a witch! He turned cooked chicken into raw nuggets :becky:

Looks great! I have to make one soon

Sunra
08-23-2011, 11:19 PM
Nice bite through skin. What did you cook them in? Good lookin yardbird.

thirdeye
08-23-2011, 11:29 PM
wow, nice skins. looks like you didnt scrape. still searching for that...

No, I'm a scraper. I let them dry a couple of hours after scraping, then a couple more on the thighs to let them really set up.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02423aaaa.jpg


My Eggs are lonely with the Mini on the scene!

That's no joke. :thumb:

He's a witch! He turned cooked chicken into raw nuggets :becky:

Looks great! I have to make one soon

Whoa, I just realized that.... Well, I'm kind of backwards anyways.

Nice bite through skin. What did you cook them in? Good lookin yardbird.


That's kind of a broth with butter and some rub added. I spooned a little on top about halfway through, then later on covered for about 20 minutes to make sure that skin would tender up. Then drizzled some more on right before plating.

Sunra
08-23-2011, 11:36 PM
That's kind of a broth with butter and some rub added. I spooned a little on top about halfway through, then later on covered for about 20 minutes to make sure that skin would tender up. Then drizzled some more on right before plating.

NIce!

Matt_A
08-24-2011, 06:07 AM
:hungry:

Boshizzle
08-24-2011, 07:15 AM
Well done, and that mini smoker rocks!

Jason TQ
08-24-2011, 08:33 AM
He's a witch! He turned cooked chicken into raw nuggets :becky:

Looks great! I have to make one soon

I have to agree here. Someone might want to look into whatever kind of voodoo magic this guy possesses.

HB-BBQ
08-24-2011, 02:36 PM
Looks good, glad to hear your build worked out. I am in the middle of my build and hope to get it done this weekend or next...

thirdeye
08-24-2011, 07:49 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02457aaa.jpg


Well, I had the rest of the pack of thighs I smoked last night, so I had to do a repeat cook tonight. This time without the greenery.... Do the beans compliment the chicken better than last nights Brussels sprouts? :mrgreen"


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02460aaa.jpg

FamilyManBBQ
08-24-2011, 10:10 PM
Nice lookin' thighs for sure!! Love seeing the mini cooks!!

What temp were you running?

....think I've got some thighs in the fridge!! :becky:

martyleach
08-24-2011, 10:43 PM
Thank you my man! I pay attention to your every post because you do some good stuff. That chicken looks great.

thirdeye
08-24-2011, 11:36 PM
Nice lookin' thighs for sure!! Love seeing the mini cooks!!

What temp were you running?

....think I've got some thighs in the fridge!! :becky:


That first batch I went 275 to 300 for the whole cook. Tonight I started off lower just to get a bit more smoke flavor and still ended the cook close to 300. I did finish both batches off with the pans covered to make sure the skin was tender. If I had to pick a happy medium (for this cooker, and for thighs or legs) 260 might be the ticket.

I cook a lot of chicken so I'll bet I get my temps dialed-in in the next 2 or 3 cooks. The vent response is quicker than my Eggs..... and I'm having a lot of fun learning how it cooks.