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Chicken up

post #1 of 12
Thread Starter 
Stared the chicken thighs a little late due to the weather . 10 lbs on and 10 to go. This is for the sheriff's class Sunday, since it's going ro be pulled I thought I'd get ahead of things.
post #2 of 12

It should be good. If I did that much pulled chicken I'd be sick from eating all of the crispy skin.

Happy smoken.

David

post #3 of 12
Thread Starter 
Thanks David, I'm blessed to have 3 Dobermans and a Manchester Terrier that swipe most of the skin. The earn it by keeping the unwanted from the yard while I smoke.
post #4 of 12
Quote:
Originally Posted by GONE4NC View Post

Thanks David, I'm blessed to have 3 Dobermans and a Manchester Terrier that swipe most of the skin. The earn it by keeping the unwanted from the yard while I smoke.

You gotta take care of fido.

David

post #5 of 12
Quote:
Originally Posted by GONE4NC View Post

Stared the chicken thighs a little late due to the weather . 10 lbs on and 10 to go. This is for the sheriff's class Sunday, since it's going ro be pulled I thought I'd get ahead of things.

 

wheres this class on sunday you say? if i leave now i can get there in time...lol.
post #6 of 12
Thread Starter 
2 hours into the first batch. Temps running 250ºor so. I'll pull about 170º because it will be reheated Sunday .
post #7 of 12
Thread Starter 
Hey Turnandburn, the class is at my friend's range. He owns Engage Armament in Rockville Md. and teaches at his two ranges in Frederick co. Md. I'm just cooking for them for fun.
Edited by GONE4NC - 8/8/13 at 8:22am
post #8 of 12

Great color forming on those thighs! Pulled chicken sandwees are tasty!

post #9 of 12
Thread Starter 

First batch finished , second one on.

post #10 of 12
Thread Starter 

sorry this is the second batch, I know because the turkey legs are for  my wife.

post #11 of 12

Looks good and will be a hit with the Officers.

 

Have fun and ...

post #12 of 12
Thread Starter 
I'm really glad I threw a couple turkey legs for dinner on with the chicken today.
Edited by GONE4NC - 8/8/13 at 6:07pm
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