Chicken thighs after work

weberlamp

Fire Starter

Original poster

Jan 12, 2012

69

12

Virginia Beach, VA

• Aug 13, 2012

• #1

So I had to go to the grocery store after work and they had chicken thighs on sale so I bought a few packs.  I got home and I thought why not throw some on right now.  Boned them out, peeled off the skin, seasoned the thighs with homemade rub, put the skin back on, brushed with butter and seasoned the skin with rub.  Put them on the WSM at 7:30 so I am anticipating a late snack around 10:30.

IMG_0496.jpg

• weberlamp
• Aug 13, 2012

Boned and naked thighs

IMG_0494.jpg

• weberlamp
• Aug 13, 2012

Question, do you usually cut the portion to the left of the scewer off and only use the part on the right.  From a presentation standpoint the part on the right looks much better.  Thoughts?

IMG_0497.jpg

• weberlamp
• Aug 13, 2012

You will notice that the thigh at 3 oclock I cut off the portion on the left of the above picture which is what gave me the random piece of thigh in the top right.

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• weberlamp
• Aug 13, 2012

Skin back on, brushed with butter, and rubbed

Copy of thin blue smoke.JPG

• weberlamp
• Aug 13, 2012

My OTBS entry 

Will add some Qview in a few minutes.  

Stay tuned......

 

weberlamp

Fire Starter

Original poster

Thread starter

Jan 12, 2012

69

12

Virginia Beach, VA

• Aug 13, 2012

• #2

Smoked for 2:30 hours, brushed the skin with butter and put them right over the hot coals.  Could have used a little bit more BBQ sauce but they had great flavor.

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• weberlamp
• Aug 13, 2012

Done smoking ready for crispy skin

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• weberlamp
• Aug 13, 2012

Crispin' the skin

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• weberlamp
• Aug 13, 2012

Needs more sauce but very tasty.

 

scarbelly

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Jul 26, 2009

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• Aug 13, 2012

• #3

Looks like it came out tasty 

 

oldschoolbbq

Legendary Pitmaster

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Jul 16, 2008

9,359

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NW Ohio - outside Toledo

• Aug 14, 2012

• #4

Yeah, I was gonna say they looked inviting , also...

.

So , is it a secret Rub and Sauce? I could hit that and take a nice long nap

Have fun and as always... 

 

chef jimmyj

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May 12, 2011

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• Aug 14, 2012

• #5

Just from a Taste stand point...Meat cooked On the Bone has more Flavor...I trim Fat but why remove Meat? You can Fold it under for Presentation and by having a thicken piece of meat it will stay juicier too. I would not remove it...JJ

 

bryce

Smoking Fanatic

Jun 15, 2012

595

112

Olympia, Wa

• Aug 14, 2012

• #6

I've never done that with skin before. Does the skin end up "sticking" well after its put back on?

They definitely look super good!

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Aug 14, 2012

• #7

Wow those look great!

 

weberlamp

Fire Starter

Original poster

Thread starter

Jan 12, 2012

69

12

Virginia Beach, VA

• Aug 14, 2012

• #8

Bryce..Skin does stay on when it is put back on.  As I have done some more research, I think the next time when I remove the skin I will then scrape the fat off of the underside before I put it back on.  This will allow me to stretch the skin out more and wrap it under the thigh.  Check out this link about the preping the skin for the thighs http://thehogblog.com/?p=677.

Chef JJ... i completely agree with leaving the bone in for flavor, but from a competition standpoint, will leaving the bone in help/hurt my presentation score?  Do judges mind eating around a bone?

 

bryce

Smoking Fanatic

Jun 15, 2012

595

112

Olympia, Wa

• Aug 14, 2012

• #9

Jason, thank you. Nice thought on scraping the fat off. I like that idea and will give it a shot next time i'm smoking chicken.

 

bryce

Smoking Fanatic

Jun 15, 2012

595

112

Olympia, Wa

• Aug 14, 2012

• #10

Oh and nice link as well. That final thigh looks excellent. I'll have to give this a shot as well. It would produce a healthier peice of meat too.

 

chef jimmyj

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• Aug 15, 2012

• #11

I have never competed but from what I have seen on TV, you trim excess Fat and Skin. Remove any Cartilage from the ends of the Bones, season them and run your game plan. I Still have not gotten a definative answer as to whether the Skin is supposed to be, bite through " Crisp " or bite through but " Soft " like that from Low and Slow smoking with Moisture aka Steam. These Chix in a Muffin Cup cooked skin side Down with Butter and Chix Broth...That will Simmer the skin tender, then turning them Up will Color and Add smoke but having never tried it, I am not sure how Crisp it will get. In the short finishing time, I think Not so Much....JJ

 

so ms smoker

Master of the Pit

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Dec 20, 2010

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Gulfport, MS

• Aug 15, 2012

• #12

  JJ  I think the main thing is that it is bite through. Then I guess it is up to each judge. That is the hard part, figuring out what the judges are looking for!

Mike

 

big lew bbq

Meat Mopper

Jul 9, 2012

203

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SE Michigan

• Aug 15, 2012

• #13

Looking Good!!!

Big Lew BBQ

 

bryce

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Jun 15, 2012

595

112

Olympia, Wa

• Aug 15, 2012

• #14

I would definitely perfer bite through crisp...oh yeah baby!

 

zahlgren

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Jun 15, 2012

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Central Illinois

• Aug 16, 2012

• #15