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crewdawg52
01-24-2008, 08:24 PM
Did some yardbid thighs today with glazed carrots, sauted shrooms, and smashed spuds. Thighs have been brined, trimmed, marinated, rubbed, and pinned. Into the Kettle with a chunk of Black Cherry.

http://i195.photobucket.com/albums/z119/crewdawg52/Thighs001.jpg

After 50 minutes and being glazed.
http://i195.photobucket.com/albums/z119/crewdawg52/Thighs002.jpg

The sunset...... how purdy.....
http://i195.photobucket.com/albums/z119/crewdawg52/Thighs003.jpg

Finished product.

http://i195.photobucket.com/albums/z119/crewdawg52/Thighs004.jpg

BA_LoKo
01-24-2008, 09:36 PM
Very nice! I've sure heard some great things about those Webers. I've never owned one though.

Kew_el_steve
01-25-2008, 02:37 AM
Pix didn't work. Sounds great, tho...

:eating:

Bbq Bubba
01-25-2008, 08:10 AM
Where's the foam box and parsley??? t@

Willkat98
01-25-2008, 08:50 AM
Very nice! I've sure heard some great things about those Webers. I've never owned one though.

Best investment I ever made.

Of all the things I use, I use this the most.

I use Dawgs method of center cook on beer can chickens, but mostly have one grill hinge open over the coals on one side to add wood chunks and keep one side flange grate closed to cook on, creating an offset on every cook.

Looks great Dawg!

TX Sandman
01-25-2008, 09:25 AM
:drooling:Excellent thighs, Dawg! The pics are works of art. I feel like printing that sunset one and framing it.


Very nice! I've sure heard some great things about those Webers. I've never owned one though.

:wow: I thought that owning a kettle was mandatory?


I use Dawgs method of center cook on beer can chickens, but mostly have one grill hinge open over the coals on one side to add wood chunks and keep one side flange grate closed to cook on, creating an offset on every cook.

Depends on the temps I need. I seem to have a tough time getting above 300* just using one side. If I'm doing chix or something else that needs higher heat, I'll use both sides like Dawg.

Willkat98
01-25-2008, 10:54 AM
Depends on the temps I need. I seem to have a tough time getting above 300* just using one side.

Interesting, for my problem is the opposite. 1/2 half Weber chimney of Kingsford takes mine right through 400*!

I need to temper the bottom vents to have just a sliver of air going in to come down below 300*. I try to shoot for around 275-280* for pork loins and such (different thread, hopefully this weekend) but just thought I'd comment that my problem is the opposite.

I'll see if I can dig up my kettle fire control write up and start a different thread.

Might be interesting to hear others kettle commentary on fire management.

You think its because mine is a Gold, that it gets hotter? :D

Bbq Bubba
01-25-2008, 11:03 AM
Everybody know's the gold kettle run's hotter!! :drooling:

Red Apple Guy
01-25-2008, 10:16 PM
Good lookin birds.

Yeah, how about that thread on fire control.

TX Sandman
01-25-2008, 10:52 PM
Interesting, for my problem is the opposite. 1/2 half Weber chimney of Kingsford takes mine right through 400*! ... You think its because mine is a Gold, that it gets hotter? :D

Nah! I think I'm so hot my kettle just can't compete.:D;)

If your kettle's a One-Touch, that may be part of it. OTs seem to run hotter because it's a little tougher to control the airflow. But, who knows? Like they say, each grill's different, and it's about learning your equipment.

I'd love to see a thread on fire management.