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erain
05-17-2009, 09:09 AM
latley they been having chicken thighs on sale 2 for the price a one, kinda hard to pass them up so been messing around with them a bit. on these i did part of them with mustard slather, just like a butt or ribs... and then some basic homemade bbq rub
http://i254.photobucket.com/albums/hh113/eb8792/011-22.jpg

and this bunch just used evoo and season all.
http://i254.photobucket.com/albums/hh113/eb8792/012-17.jpg

smoked at 250 over cherry for 3 hours
http://i254.photobucket.com/albums/hh113/eb8792/015-20.jpg

http://i254.photobucket.com/albums/hh113/eb8792/014-17.jpg

as i was doing this along with some beef ribs and the ribs were getting foiled at this time i put the chix in pans, left uncovered and drizzled some apple juice over them.
http://i254.photobucket.com/albums/hh113/eb8792/018-15.jpg

http://i254.photobucket.com/albums/hh113/eb8792/019-18.jpg

as i was unfoiling the ribs and sauced them, i also sauced the thighs with the bbq rub on them. i turned the heat up to 300 or so for the last half hour.
http://i254.photobucket.com/albums/hh113/eb8792/006-19.jpg

late supper last nite!!!
http://i254.photobucket.com/albums/hh113/eb8792/008-23.jpg

thks for ckin my pix!!!

BYBBQ
05-17-2009, 09:37 AM
Looks to be some fine eatin' there.:thumbs up:

Chargrilled
05-17-2009, 10:14 AM
mighty fine vittles my friend!!! I'd eat it!!!:drooling:

Jim_K
05-17-2009, 12:44 PM
looks great!
So how did you like the mustard and rub ones?

Butt Lover's
05-17-2009, 01:44 PM
Lookin Good.

californiasmokin
05-17-2009, 05:34 PM
All looks delicious!!!

SmokyOkie
05-17-2009, 09:37 PM
Complete with those cute little baby cabbages!:thumbs up:

glued2it
05-18-2009, 04:55 AM
Looks good!:drooling:

Here's something else you can try if want to experiment with them some more.

Marinade them in some Hidden Vally Ranch for a couple of days and leave the ranch on them when you smoke them.

Also try some plum if you get a chance.:thumbs up:

Joneser
05-18-2009, 08:44 AM
Looks good Erain. Which treatment did you prefer. Based on looks, I like the rubbed and sauced thighs. But I tend to judge a book by it's cover in cases like this.

erain
05-18-2009, 10:07 AM
Looks good Erain. Which treatment did you prefer. Based on looks, I like the rubbed and sauced thighs. But I tend to judge a book by it's cover in cases like this.

to be honest, they were both great. i am sure i will be doing more both ways again.

BrisketRex
05-28-2009, 03:06 PM
Oh man, AND brussel sprouts to boot. I'm a big fan of the sprout. Those thighs look fantastic!! I think I would have pulled off all the skins and ate them all by myself!! Nice job:thumbs up:

SmokyOkie
05-28-2009, 03:16 PM
Oh man, AND brussel sprouts to boot. I'm a big fan of the sprout. Those thighs look fantastic!! I think I would have pulled off all the skins and ate them all by myself!! Nice job:thumbs up:

I think we need to start a Brussels sprouts lovers user group robert. It seems that a good many here are anti sprouts.:blushing:

BrisketRex
05-28-2009, 03:31 PM
I think we need to start a Brussels sprouts lovers user group robert. It seems that a good many here are anti sprouts.:blushing:

Yup, Brussel Sprouts Anonymous!! Love em in a CI skillet with lots of butter and some fennel. Then a little kosher salt and black pepper at the end before serving. Now, I'm hungry!!

SmokyOkie
05-28-2009, 09:31 PM
Never tried them with fennel. Do you ue fennel seed or fennel bulb?

BrisketRex
05-28-2009, 09:47 PM
Never tried them with fennel. Do you ue fennel seed or fennel bulb?


Tim
I use the bulb sliced real thin so it cooks down faster than the sprout. Don't know why but to me the fennel compliments the bite of the sprout. A good bit of butter or EVOO to keep the party going. Sometimes a bit of white wine for a bit of steam action and a bit of flavor too.

SmokyOkie
05-28-2009, 10:28 PM
NO doubt to all, especially the butter, and a little white sugar in the pan before the sprouts go in.:thumbs up:

StevieRaveOn
06-25-2009, 10:38 AM
Hey man,
I haven't done chicken parts before, and those look AWESOME!!!

I just wanted to ask to get a ballpark to work in... did you do them at 250 for 3hrs, then 300 for 30mins? Or just 3hrs total?

I usually just probe a piece to be safe, almost all the time, but especially the first couple of times I do a new dish/meat/cut, but I always like to start with a ballpark to watch for on times and stuff.

Thanks!!!

SmokyOkie
06-25-2009, 12:19 PM
If you like crisp skin, you will want to cook at at least 325. AT comps, we do 325 for 45 minutes.

morkdach
06-25-2009, 05:37 PM
gots me hungry for some bird thanks erain:sign0092::wow:

chadd17
06-25-2009, 10:15 PM
Good lookin yardbird. Thanks for the pics :thumbs up:

peculiarmike
06-26-2009, 12:23 AM
It all looks really good to me!
Even the mini cabbage hijack.




:roflmaoha0:

erain
06-26-2009, 12:41 PM
back to the sprouts...... tim i would join that group in a heartbeat! love them lil cabbages!!! this past weekend i really had a treat, bacon wrapped sprouts smoked, when serving have a dish of melted butter and dip the wrapped sprout in butter. well if that dont conjure up thoughts of good taste and heart attacks!!!! but they were awesome. i am making some this weekend will post for the sprout lovers!!!

SmokyOkie
06-26-2009, 04:49 PM
back to the sprouts...... tim i would join that group in a heartbeat! love them lil cabbages!!! this past weekend i really had a treat, bacon wrapped sprouts smoked, when serving have a dish of melted butter and dip the wrapped sprout in butter. well if that dont conjure up thoughts of good taste and heart attacks!!!! but they were awesome. i am making some this weekend will post for the sprout lovers!!!

Could it be garlic butter?:blushing:

I wonder what would happen if you cut the heads in half an sprinkled a few drops of L&PWS into the cracks between the leaves, then gave them that treatment.

BTW, always thought that if you diluted the butter with green stuff that is was healthy.

erain
06-27-2009, 01:58 PM
Could it be garlic butter?:blushing:

I wonder what would happen if you cut the heads in half an sprinkled a few drops of L&PWS into the cracks between the leaves, then gave them that treatment.

BTW, always thought that if you diluted the butter with green stuff that is was healthy.


garlic butter heck yeah, thks!!!

and oh yeah i forgot about the butter and greens rule!!!lol :thumbs up:

StevieRaveOn
06-29-2009, 12:18 PM
If you like crisp skin, you will want to cook at at least 325. AT comps, we do 325 for 45 minutes.


Awesome! Thanks brothaman! I'm talking to the girl with the drums hopefully today, and should have a drum, crude or not, up and going by the weekend if at all possible.

And... I just found out we have Friday off for the 4th... I believe smoking and beer-processing will take place this weekend. :)

Rumblefish
05-31-2014, 10:03 AM
Tasty:Drool2:

PigCicles
06-01-2014, 09:53 PM
This is a bump from a while back but good info

No chickens were harmed in this statement. But it doesn't mean I didn't want to.

Slim Jim
06-03-2014, 08:45 PM
5901When I do chicken parts I mostly use Plowboys or a local favorite Dinosour rub called 'foreplay'

welcome!

This is the 'family' at a local wing cook