I signed up for my first comp which will be at the end of this month. It's chicken and ribs only. Sort of a soft entry for new teams in the PNWBA.
This is my second run at chicken thighs. Could use some work. Tasted pretty good. They weren't the juciest thighs I have ever made and I definitely need to work on getting them evenly sized.
My process:
1. Scraped the skins and trimmed the edges off.
2. Brined for 2 hours in Oakridge Gamechanger.
3. Rinsed, seasoned the bottom and under the skin with Meat Church Holy Gospel, replaced the skin and seasoned with Loot & Booty Chicken.
4. Cooked on the grate of an Oklahoma Joe's Bronco for an hour.
5. Put into a pan with some parkay and cooked covered for an hour.
6. Dunked in sauce put back on the grate for another 15 min.
Any advice?
Thanks,
Matt
This is my second run at chicken thighs. Could use some work. Tasted pretty good. They weren't the juciest thighs I have ever made and I definitely need to work on getting them evenly sized.
My process:
1. Scraped the skins and trimmed the edges off.
2. Brined for 2 hours in Oakridge Gamechanger.
3. Rinsed, seasoned the bottom and under the skin with Meat Church Holy Gospel, replaced the skin and seasoned with Loot & Booty Chicken.
4. Cooked on the grate of an Oklahoma Joe's Bronco for an hour.
5. Put into a pan with some parkay and cooked covered for an hour.
6. Dunked in sauce put back on the grate for another 15 min.
Any advice?
Thanks,
Matt