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Thread: Chicken Thighs

  1. #1
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default Chicken Thighs

    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.



    After 50 minutes and being glazed.


    The sunset...... how purdy.....


    Finished product.

    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

    BDS Deluxe 2343
    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  2. #2
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    Very nice! I've sure heard some great things about those Webers. I've never owned one though.
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  3. #3
    Join Date
    Jan 2008
    Location
    Panama City, Florida
    Posts
    90

    Default

    Pix didn't work. Sounds great, tho...

    Steve

    Note:This post may contain misspellings, grammatical errors, disorganized sentence structure, misquotes, and may entirely lack a coherent theme. These elements are natural to the process of writing, and will only add to the overall beauty of the post.

    GOSM 3405BGW - highly modified
    CharBroil Commercial grille - moderately modified
    Weber Smokie Joe - slightly modified

  4. #4
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Where's the foam box and parsley??? t@
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  5. #5
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Quote Originally Posted by BA_LoKo View Post
    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!
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  6. #6
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Excellent thighs, Dawg! The pics are works of art. I feel like printing that sunset one and framing it.

    Quote Originally Posted by BA_LoKo View Post
    Very nice! I've sure heard some great things about those Webers. I've never owned one though.
    I thought that owning a kettle was mandatory?

    Quote Originally Posted by Willkat98 View Post
    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.
    Rob - TX Sandman
    Plank Owner, TQJ

  7. #7
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Quote Originally Posted by TX Sandman View Post
    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?
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  8. #8
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Everybody know's the gold kettle run's hotter!!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  9. #9
    Join Date
    Jan 2008
    Location
    Just South of Atlanta
    Posts
    49

    Default

    Good lookin birds.

    Yeah, how about that thread on fire control.

  10. #10
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by Willkat98 View Post
    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?
    Nah! I think I'm so hot my kettle just can't compete.

    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.
    Rob - TX Sandman
    Plank Owner, TQJ

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