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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-11-2010, 11:59 AM | #1 |
Knows what a fatty is.
Join Date: 06-08-10
Location: Santa Rosa, CA
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Chicken thigh Question
So ill be throwin some spares on the UDS a little later. Was planning to put some chicken thighs on as well (as long as there is enough room). Is there a temp that would work well for both meats or should i throw the thighs onto the weber. Would b prefer just stickn with the UDS but whatever works Thanks
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07-11-2010, 12:07 PM | #2 |
Full Fledged Farker
Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377
Name/Nickname : Bruce
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I have cooked lot of thighs, with some skin trimmed so it just covers at 250-260 on the UDS with good results... done in 1:15 or so. a Family fav.
Pulling the skin off and scraping the fat will deal with the UDS low temps inability to render the fat properly... and you can season the meat under the skin before you put it back on. Detailed info here: http://www.thepickledpig.com/forums/...n-chicken.html
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my UDS build: search "uds baby steps", uuni 3, chargriller pro |
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07-11-2010, 12:09 PM | #3 |
Full Fledged Farker
Join Date: 07-06-09
Location: Carmel, Indiana
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250 and throw the thighs on when the ribs have about 2.5 hours left. I do this all the time. I like to sear the thighs on the weber at the end of the smoke. Good luck!
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WSM, El Cheapo Brinkman, Weber One Touch Gold, Trash Can Turkey Oven |
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07-11-2010, 12:19 PM | #4 |
Knows what a fatty is.
Join Date: 06-08-10
Location: Santa Rosa, CA
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Thanks I had some thoughts an you guys reassured em.
Bruce I've read that pickled pig comp chicken thread a couple times before. The yield of fat that comes off the skin is crazy! I appreciate it guys |
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07-11-2010, 12:24 PM | #5 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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My BDS thighs (skin-on, bone-in, and unscraped skin) usually take about 1-1/2 hours at the 250° +/- pit temps you will use for ribs. They come out great.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-11-2010, 01:09 PM | #6 |
Knows what a fatty is.
Join Date: 06-08-10
Location: Santa Rosa, CA
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Great I'll make sure to get some pics
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