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  1. #1
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default My Thighs Are Dizzy...

    ...from dancin' in mesquite smoke! I spent almost four bucks on a pkg. of clucker thighs, so I knew I had to do something special with them.



    Seasoned.Those on the left are Salt Licked. Middle, Head Countried, right Okie Boosted.

    I let 'em lay around til all flavors were playin' nice with each other. Then put 'em in this:



    Meanwhile I started on creamy cucumber salad. Two cukes peeled and sliced thin. Laid 'em out on paper towel and sprinkled with sea salt.





    Left 'em a while til they got all wilty. Meanwhile I made the dressing. Sour cream, milk, onion and garlic powder. Usually add dried dill weed too. Dangit!! I'm out. Oh well...

    Then I put the spinner on the Topper. After a while it looked sumpin like this:

    (click on pic)



    While that was goin' on, I made some more of these beans.



    Chicken ended up like this:







    And my plate looked like this...but not for long...



    Hope y'all enjoyed. I did!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  2. #2
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Great Looking chicken. Will have to try that cucumber sald too.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  3. #3
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    wonderful lookin meal!!! chix turned out great as well as all the other vittles!!!
    MEMBER: BERGIE BBQ team 2011, 2012.




  4. #4
    Join Date
    May 2010
    Location
    Hartford, Michigan, United States
    Posts
    568

    Default

    Great looking plate
    Weber 18" Silver
    Weber 26.75"
    Char-Griller Trio
    MES-30
    BGE XL

  5. #5
    erain's Avatar
    erain is offline Can tell pulled pork from sliced brisket erain will become famous soon enough
    Join Date
    Jan 2009
    Posts
    338

    Default

    awesome plate man!!! and them creamed cukes are great on top of boiled new taters, smaller the better. great food showing off that great garden food starting to be harvested.
    GOSM, soon to be with sfb
    MES
    Webber 22"
    Dutch Ovens and other CI

  6. #6
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    Most guys are happy uploading pics of their cooks, you have to upload video so we can hear all the spittin and cracklin too.

    I am not thinking I would like the Salt Lick rub on Chicken, how was it? So far our taste buds are pretty similar.

    Do you rinse off the sea salt from the cukes before creaming them? It all looks wonderful from here.
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  7. #7
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by O B City View Post
    Most guys are happy uploading pics of their cooks, you have to upload video so we can hear all the spittin and cracklin too.

    I am not thinking I would like the Salt Lick rub on Chicken, how was it? So far our taste buds are pretty similar.

    Do you rinse off the sea salt from the cukes before creaming them? It all looks wonderful from here.
    I didn't think I would like Salt Lick on anything, but after success on butt, I wanted to try it on something that was not injected or previously marinated. It was good!

    And no I don't rinse the salt. If you salt them to taste, there is no need to.

    Thanks.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  8. #8
    Join Date
    Mar 2008
    Location
    Kalamazoo, Mi.
    Posts
    876

    Default

    Which rub did you like the best for the chix?
    The voices in my head are
    medicated (legally)

    Lang 60 w/warmer
    Bubba-Built UDS




  9. #9
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    Quote Originally Posted by Capt Dan View Post
    Which rub did you like the best for the chix?
    ?? Looked very moist and tasty. for sharing with us as we now feel like we were there to help with the work but did not get to reap the rewards. DARN
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

  10. #10
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by Capt Dan View Post
    Which rub did you like the best for the chix?
    Quote Originally Posted by smokinok View Post
    ?? Looked very moist and tasty. for sharing with us as we now feel like we were there to help with the work but did not get to reap the rewards. DARN
    They're all good. Rooster Booster and H.C. have the edge over Salt Lick.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


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