My chicken thighs

Discussion in 'Poultry' started by pit 4 brains, Aug 15, 2016.

  1. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I was just me and the kids last night and I had these thighs staring at me. I had heard of competition guys scraping the skin in order to get it crispy. I gave it a whirl.

    Although the effort did not reveal any "crispy" skin to my liking, it did make for some tasty, moist and tender thighs.

    Normal thighs.


    I deboned and skinned them. Trimmed all the fat off the meat and scraped the skin until it became translucent.


    Seasoned the inside of the skin with a little rub blend the wrapped the skins back over the thighs with the rub against the meat.


    Left them to sit in the fridge and dry up a tad. They needed a little something else so I add bacon.

    A little smoking at about 275 over a little oak..


    Made for a nice meal!



    I've come to the reality that the only way I like chicken skin is if it's fried..

    On my next batch I'm going to smoke them in the 325-350 range and see what happens..
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Nice smoke!

    Points!
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I smoke all my chicken at higher temps. Crispy skin every time. Air dry the skin over night for best results. Way easier than scrapping the meat. A lite dredge of salt, flour corn starch and parking powder prior to drying will help too. 1/4 flour 1/4 cup corn starch 2 tblsp Kosher salt, 1/2 teaspoon baking powder.
     
    Last edited: Aug 15, 2016
    pit 4 brains likes this.
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Parking powder??

    Is that what you call this mixture: 1/4 flour 1/4 cup corn starch 2 tblsp Kosher salt, 1/2 teaspoon baking powder.?

    Sounds good. I'll try anything to make chicken better.

    Thanks.. Points to ya
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Baking powder.
     
  6. unlgrad2002

    unlgrad2002 Fire Starter

    I know the feeling. I've had pretty good luck cooking thighs in the Weber kettle using the indirect trays. Put them on each side with some wood chips and chicken in the middle. Gets good flavor and crispy skin. Probably around the 350° mark so I bet your idea will work.

    Your dinner still looks great though! If I figure out how this thing works I'll send you a point.
     
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Click the little "thumbs up " icon in the lower right of the post. It'll drop down and allow you leave a comment as well...

    Thanks!!
     
  8. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Ha Ha..

    I thought maybe you called it parking powder since you put it on and park 'em in the fridge.
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking chicken!
     
  10. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks... It was really good for a boneless skinless thigh. The thin skin really helped to keep all the meat moist as it wrapped all the way around.
     
  11. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Great way to cook up those thighs!

    Nice Job!

    Smoke ON!

    - Jason
     
  12. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks Jason! Give it a whirl...
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job on the thighs!

    Looks like a delicious meal!

    Point!

    Al
     
  14. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks Al !
     

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