Mad Max
is One Chatty Farker
After reading Knucklhed BBQ's thread, http://www.bbq-brethren.com/forum/showthread.php?t=75043&highlight=thighs. I decided to try and experiment a bit, with thighs. Started out with 5#'s of thighs and scraped the fat under the skin and slathered on some JD's Baconnaise. Then placed the shkin back over the slather. Used John Henry's Texas Chicken Tickler, for the rub.
Started the kettle up and had some grape wood chips soaking, for about 2 hours. Set the kettle up for indirect heat and added the chips. Arranged the thighs on the grill.
Mopped them near the end, with some BBQ sauce and let them cook for about 20 minutes till the temp. reached 168 degrees. I took them off the grill and foiled them, till I finished grill the veggies.
and the bite test...
Probably, best thighs, I ever had. Flavor was great, the Baconnause gives it a nice tatse and the JH's seasoned complimented it. Skin was still, just a tad bit chewy, but everyone else said it wasn't. Some times, we are own worst critic. Thanks for the inspiration and tips, Knucklehead BBQ.
Started the kettle up and had some grape wood chips soaking, for about 2 hours. Set the kettle up for indirect heat and added the chips. Arranged the thighs on the grill.
Mopped them near the end, with some BBQ sauce and let them cook for about 20 minutes till the temp. reached 168 degrees. I took them off the grill and foiled them, till I finished grill the veggies.
and the bite test...
Probably, best thighs, I ever had. Flavor was great, the Baconnause gives it a nice tatse and the JH's seasoned complimented it. Skin was still, just a tad bit chewy, but everyone else said it wasn't. Some times, we are own worst critic. Thanks for the inspiration and tips, Knucklehead BBQ.
